Lemon Custard Cake – The Best Easy Lemon Dessert with Fresh Lemons
Lemon Custard Cake is a simple yet impressive dessert that brings together the brightness of fresh lemons with a soft, airy cake top and a smooth custard base. This recipe is easy to prepare, uses basic ingredients, and delivers a balanced mix of sweet and tangy flavors. As it bakes, the batter naturally separates into two layers, creating a light cake on top and a creamy lemon custard underneath.
It is a great option for anyone who enjoys fresh citrus desserts, needs a quick treat for guests, or wants a versatile recipe that works year-round. Whether served warm or chilled, this dessert always stands out for its refreshing taste and soft, silky texture.
What You’ll Need
Most of this stuff is probably in your kitchen right now. No weird ingredients, no hard-to-find stuff.
- 3 eggs, separated (this part matters, I promise)
- ¾ cup granulated sugar
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (basically, the outer peel of a lemon, finely grated)
- ¼ cup fresh lemon juice (squeeze it yourself—trust me, it makes a difference)
- ½ cup all-purpose flour
- 1 cup milk (whole milk is best, but 2% works too)
- A pinch of salt
- Powdered sugar (for dusting on top like a little snowfall)
How to Make Lemon Custard Cake
Step 1: Get Your Oven Ready
Preheat your oven to 325°F (163°C). Go ahead and grease an 8×8-inch baking dish (or something close to that). If you forget to grease it, you’ll be scraping custard off the pan later, and nobody wants that.
Step 2: Whip the Egg Whites
This part feels fancy, but it’s easy. In a clean, dry bowl, use a hand mixer (or a really strong arm and a whisk) to whip the egg whites until soft peaks form. That just means when you lift the beaters, the whites make little peaks that flop over a bit. Set that bowl aside—we’ll come back to it.
Step 3: Mix the Yolk Mixture
In another bowl, whisk together the egg yolks, sugar, melted butter, vanilla, lemon zest, and lemon juice. This is your flavor bomb right here. It’ll look smooth and smell amazing.
Step 4: Add the Dry Stuff
Stir in the flour and salt until everything is mixed. No need to overdo it—just enough so you don’t see dry flour anymore.
Step 5: Pour in the Milk
Now, slowly whisk in the milk. At this point, your batter is going to look really thin, almost like pancake batter. That’s exactly how it should be, so don’t panic.
Step 6: Fold in the Egg Whites
Okay, remember those egg whites we whipped up earlier? Gently fold them into the batter. Don’t stir like you’re mixing paint—be gentle. It’ll be lumpy and curdly, and you’ll think, “This cannot possibly bake into a cake.” But it will. Have faith.
Step 7: Bake the Magic
Pour the batter into your greased dish and pop it in the oven. Bake for 40-45 minutes until the top is golden and has a slight jiggle in the center. That jiggle is your custard layer underneath doing its thing.
Step 8: Cool and Serve
Let the cake cool for at least 10 minutes before digging in. If you like a warm, soft pudding texture, serve it right away. If you want it to set up more, chill it in the fridge for an hour. Either way, dust it with powdered sugar before serving—makes it look fancy even though it was super easy.
FAQs About Lemon Custard Cake
What is Lemon Custard Cake?
It’s a magical dessert that bakes into two layers—a light, fluffy cake on top and a creamy, lemony custard on the bottom. It’s kind of like a pudding cake, but way better.
Is this one of those complicated fancy desserts?
Not at all! This is an easy lemon dessert recipe that requires basic ingredients and no special skills. If you can whisk and fold, you can make this.
Can I use bottled lemon juice instead of fresh?
Technically, yes. But fresh lemons make a huge difference in flavor. If you’re looking for lemon dessert recipes with fresh lemons, this is the perfect excuse to use them!
Do I have to separate the eggs?
Yes! Separating the eggs and whipping the egg whites gives this cake its signature fluffy top and silky custard bottom. If you skip this step, you won’t get the same texture.
How do I know when it’s done baking?
The top should be golden brown and slightly jiggly in the center. If you gently shake the pan and the whole thing wobbles like Jello, it needs more time.
Lemon Custard Cake Recipe Card
Lemon Custard Cake
Ingredients
Method
- Preheat your oven to 325°F (163°C).
- Grease an 8×8-inch baking dish.
- In a clean bowl, beat egg whites with a hand mixer until soft peaks form. Set aside.
- In a separate bowl, whisk together egg yolks, sugar, melted butter, vanilla, lemon zest, and lemon juice until smooth.
- Stir in flour and salt until just combined.
- Slowly pour in the milk, whisking until smooth. The batter will be very thin—this is normal!
- Gently fold the whipped egg whites into the batter. The mixture will look lumpy, but don’t overmix.
- Pour batter into the prepared baking dish.
- Bake for 40-45 minutes, until the top is golden and slightly jiggly in the center.
- Let the cake cool for at least 10 minutes before serving.
- Dust with powdered sugar and serve warm or chilled.
Notes
- Use fresh lemons for the best flavor.
- Don’t overmix the batter—gently fold in egg whites to keep it light.
- Serve chilled for a firmer custard layer or warm for a softer texture.
- Pair with fresh berries, whipped cream, or vanilla ice cream for an extra
Storage & Make-Ahead
- Refrigerate leftovers for up to 3 days.
- Serve cold or reheat gently in the microwave.
Lemon Custard Cake is a straightforward dessert that delivers bright lemon flavor and a smooth, creamy texture without requiring complex steps or special equipment. Its naturally formed layers make it visually appealing, while the combination of custard and light cake keeps it versatile for any occasion. Whether you want a simple dessert for everyday baking or a reliable option for gatherings, this recipe fits well into a variety of menus. Serve it warm for a softer finish or chilled for a firmer custard layer. No matter how it is enjoyed, this lemon dessert remains a dependable choice for anyone looking for fresh, citrus-forward recipes.
