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Lemon Custard Cake

This Lemon Custard Cake is a light, dreamy dessert with two layers—a soft, fluffy cake on top and a silky lemon custard on the bottom. It’s one of the best lemon desserts to make when you need something bright, fresh, and easy!
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Prep Time 15 minutes
Cook Time 44 minutes
Total Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 3 eggs separated
  • ¾ cup granulated sugar
  • ¼ cup butter melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest about 1 lemon
  • ¼ cup fresh lemon juice
  • ½ cup all-purpose flour
  • 1 cup milk whole milk works best
  • A pinch of salt
  • Powdered sugar for dusting

Method
 

Preheat & Prep
  1. Preheat your oven to 325°F (163°C).
  2. Grease an 8x8-inch baking dish.
Whip the Egg Whites
  1. In a clean bowl, beat egg whites with a hand mixer until soft peaks form. Set aside.
Mix the Wet Ingredients
  1. In a separate bowl, whisk together egg yolks, sugar, melted butter, vanilla, lemon zest, and lemon juice until smooth.
Add Dry Ingredients
  1. Stir in flour and salt until just combined.
Whisk in the Milk
  1. Slowly pour in the milk, whisking until smooth. The batter will be very thin—this is normal!
Fold in Egg Whites
  1. Gently fold the whipped egg whites into the batter. The mixture will look lumpy, but don’t overmix.
Bake
  1. Pour batter into the prepared baking dish.
  2. Bake for 40-45 minutes, until the top is golden and slightly jiggly in the center.
Cool & Serve
  1. Let the cake cool for at least 10 minutes before serving.
  2. 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.