This lemon custard cake recipe is a light and tender dessert featuring a fluffy sponge topped with creamy lemon custard.
The purpose of creating this lemon custard cake recipe is to bring a fresh, citrusy flavor to the table, crafted for anyone who enjoys a balance of sweetness and tang in a dessert.
The cake showcases the brightness of lemon through juice and zest while the custard adds smooth richness. This lemon custard cake recipe was created for friends, family, and dessert lovers who appreciate homemade treats.
The following steps explain how to make this lemon custard cake, along with serving suggestions, helpful tips, health benefits, variations, preservation methods, and answers to common questions.
Describe Of Lemon Custard Cake Recipe
This lemon custard cake recipe is light, airy, and delicately flavored. Egg whites are whipped to soft peaks, then folded into a lemon-scented custard made from yolks, sugar, milk, and butter, creating a tender, fluffy texture.
A hint of vanilla and fresh lemon juice brightens the flavor, while gentle baking ensures a soft, golden crust. Once cooled, the cake is dusted with powdered sugar, adding a touch of sweetness.
Serve slices alone or with fresh berries and cream for a refreshing, elegant dessert that balances richness and lightness beautifully.
How To Prepare Lemon Custard Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: European
Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Zester or grater
- Saucepan
- 8-inch round cake pan
- Spatula
- Sieve for powdered sugar
Ingredients
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 tablespoon lemon zest (about 2 lemons)
- 1 3/4 cups whole milk, lukewarm
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
1. Start by preparing the egg whites. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. In a clean bowl, beat the egg whites together with the cream of tartar until they form soft peaks. Gradually add 1/2 cup of sugar while continuing to beat until the whites hold stiff peaks.
2. Next, work on the yolks and dry ingredients. In a separate bowl, whisk the egg yolks together with the remaining 1/4 cup of sugar until the mixture turns pale and slightly thickened. Stir in the flour, lemon zest, and salt until everything is fully combined.
3. Prepare the custard base by warming the milk in a small saucepan over low heat until it is lukewarm. Slowly whisk the warm milk into the egg yolk mixture, then mix in the melted butter, lemon juice, and vanilla extract.
4. Now, combine the two mixtures carefully. Fold the beaten egg whites into the yolk mixture in batches, using a gentle motion to keep the batter light and airy. Make sure not to deflate the egg whites.
5. Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
6. Once cooled, dust the cake with powdered sugar. Slice and enjoy. For an extra touch, you can serve it with whipped cream or fresh berries.
Note: Make sure your egg whites are at room temperature for better volume. Do not over mix the batter once egg whites are folded in to keep the cake light. Lukewarm milk ensures the butter doesn’t seize when combined with the eggs.
Nutrition Facts Of Lemon Custard Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 280 kcal |
| Fat | 12 g |
| Carbohydrates | 38 g |
| Protein | 7 g |
| Sugar | 25 g |
Why This Recipe Is A Must-Try?
This lemon custard cake recipe is a must-try because it delivers a unique texture that combines a soft, airy cake with a creamy, custard-like center.
The fresh lemon juice and zest create a bright, tangy flavor that balances sweetness naturally, making it refreshing and light. It showcases classic baking techniques while producing a dessert that feels elegant yet approachable.
The cake can be easily customized with extra citrus, glazes, or toppings, offering creativity in presentation and taste. Its delicate texture and vibrant flavor make it memorable and enjoyable for anyone who tries it.
Why My Recipe Works
This lemon custard cake recipe works because it carefully balances ingredients and techniques to achieve both lightness and creaminess.
Whipping the egg whites separately creates an airy structure that keeps the cake tender, while folding them gently into the yolk mixture preserves the fluffiness.
The combination of fresh lemon juice and zest enhances flavor without overwhelming sweetness. Lukewarm milk and melted butter blend smoothly into the batter, ensuring a custard-like texture in the center.
Attention to temperature, mixing, and folding allows the cake to rise evenly and maintain a soft, delicate consistency every time.
Serving Suggestions
Serving this lemon custard cake recipe highlights its bright, delicate flavors. Dusting the top with powdered sugar adds a light sweetness and an elegant appearance.
Slices can be paired with fresh berries, a dollop of whipped cream, or a drizzle of lemon glaze for extra indulgence.
The cake can be enjoyed slightly warm or chilled, making it suitable as a dessert for gatherings, afternoon tea, or a simple homemade treat. The light, tender texture and vibrant citrus flavor make each slice refreshing and enjoyable.
Helpful Tips
1. Gather all ingredients and tools before starting. Zest lemons, separate eggs, and measure everything so nothing is rushed during mixing.
2. Beat egg whites in a clean, dry bowl until soft peaks form. Add sugar gradually and continue beating until stiff peaks appear. This gives the cake a light, airy texture.
3. When combining egg whites with the yolk mixture, fold slowly and gently. Avoid stirring vigorously to keep the batter fluffy.
4. Warm the milk slightly before adding to the batter. This helps the butter mix in smoothly and prevents the custard from curdling.
5. Pour the batter into the prepared pan and bake without opening the oven early. Check doneness with a toothpick; it should come out clean.
6. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack. Chill slightly before serving so the custard sets nicely and slices hold their shape.
Health Benefits
Lemon custard cake recipe offers some nutritional benefits when enjoyed in moderation. Eggs provide high-quality protein and essential vitamins like B12 and riboflavin. Milk contributes calcium, vitamin D, and other minerals that support bone health.
Lemon juice and zest add vitamin C and antioxidants, which help boost the immune system and support overall health. Using moderate amounts of sugar and butter keeps the dessert indulgent but not overly heavy.
Serving small portions allows the lemon custard cake recipe to be a treat that provides energy and nutrients while still satisfying a sweet craving.
Variations Of Lemon Custard Cake Recipe
1. Berry Lemon Custard Cake
Fold fresh or frozen berries (blueberries, raspberries, or mixed berries) into the batter before baking. The juicy berries add bursts of flavor that balance the tang of the lemon, turning the cake into a more fruit forward dessert.
2. Citrus Mix Custard Cake
Replace or combine lemon zest/juice with other citrus such as lime or orange for a different citrus profile. This variation yields a more complex, layered citrus flavor rather than pure lemon.
3. Poppy Seed Lemon Custard Cake
Add a couple of tablespoons of poppy seeds to the batter. The seeds give a pleasant crunchy texture inside the soft cake and a subtle nutty note that pairs well with lemon’s bright acidity.
4. Eggless Custard Cake Version
Swap eggs for a suitable egg free alternative (e.g. a vegan or eggless custard cake approach) and use a non‑dairy milk and vegan butter. Great for those avoiding eggs or following a plant‑based diet.
5. Coconut Lemon Custard Cake
Use coconut milk instead of regular milk, or fold some shredded coconut into the batter. The coconut adds a tropical nuance that complements the lemon, giving the cake extra richness and a slightly exotic flavor note.
Preservation
To preserve lemon custard cake recipe, allow it to cool completely before storing. Wrap the cake tightly in plastic wrap or place it in an airtight container to maintain moisture and prevent it from drying out.
The lemon custard cake recipe can be stored at room temperature for up to 2 days. For longer storage, refrigerate for 4–5 days, keeping it well-covered to avoid absorbing other flavors.
The lemon custard cake recipe can also be frozen for up to 2 months; wrap it in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving to retain its soft, custard-like texture.
FAQs About Lemon Custard Cake Recipe
Can I use low-fat milk instead of whole milk?
Yes, but the custard center may be slightly less creamy and rich. Whole milk gives the best texture.
What type of pan works best?
A 9-inch round cake pan is recommended. Avoid using a dark nonstick pan as it may brown the cake too quickly.
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice is preferred for a bright, natural flavor, but bottled juice can be used in a pinch.
Why did my cake sink in the middle?
This can happen if the egg whites were over mixed, the oven temperature was too low, or the cake was opened too early while baking.
Can I add fruit or nuts?
Yes, blueberries, raspberries, or finely chopped nuts can be folded into the batter for extra flavor and texture.
Conclusion
This lemon custard cake recipe, I was delighted by how well it turned out. The cake was light, soft, and bursting with fresh lemon flavor, while the custard center added a creamy, luxurious touch.
When I served it to my guests, everyone enjoyed it and complimented the delicate taste and texture. I felt proud and satisfied seeing their reactions and knowing the recipe worked so well.
Creating this lemon custard cake recipe gave me confidence in my baking skills, and I am happy to have a reliable, delicious recipe that brings joy to those who taste it.
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Lemon Custard Cake Recipe
Equipment
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- Zester or grater
- Saucepan
- 8-inch round cake pan
- Spatula
- Sieve for powdered sugar
Ingredients
- 4 large eggs separated
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 tablespoon lemon zest about 2 lemons
- 1 3/4 cups whole milk lukewarm
- 1/2 cup unsalted butter melted and cooled
- 1/4 cup freshly squeezed lemon juice about 2 lemons
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Start by preparing the egg whites. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. In a clean bowl, beat the egg whites together with the cream of tartar until they form soft peaks. Gradually add 1/2 cup of sugar while continuing to beat until the whites hold stiff peaks.
- Next, work on the yolks and dry ingredients. In a separate bowl, whisk the egg yolks together with the remaining 1/4 cup of sugar until the mixture turns pale and slightly thickened. Stir in the flour, lemon zest, and salt until everything is fully combined.
- Prepare the custard base by warming the milk in a small saucepan over low heat until it is lukewarm. Slowly whisk the warm milk into the egg yolk mixture, then mix in the melted butter, lemon juice, and vanilla extract.
- Now, combine the two mixtures carefully. Fold the beaten egg whites into the yolk mixture in batches, using a gentle motion to keep the batter light and airy. Make sure not to deflate the egg whites.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar. Slice and enjoy. For an extra touch, you can serve it with whipped cream or fresh berries.
Notes
Nutrition Facts Of Lemon Custard Cake Recipe
Calories: 280 kcal | Fat: 12 g | Carbohydrates: 38 g | Protein: 7 g | Sugar: 25 gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.