Lemon Custard Cake – A Light & Creamy Citrus Dessert for Every Occasion 🍋✨
This lemon custard cake features soft sponge, zesty lemon flavor, and a creamy custard texture—perfect for brunch, tea parties, or light celebrations.Looking for a dessert that’s light, zesty, and completely irresistible? This Lemon Custard Cake brings the sunshine to your table. With just a handful of ingredients and easy steps, even beginner bakers can create this magical three-layered treat. As it bakes, the airy batter naturally separates into a fluffy sponge top, a creamy custard center, and a dense base—no complicated techniques required.The bright notes of fresh lemon and the comforting texture of warm custard make this cake perfect for spring brunches, tea parties, or whenever you need a simple but stunning dessert. It’s beautifully versatile and easy to customize with berries, whipped cream, or lemon curd. Plus, it keeps well in the fridge, making it a great make-ahead option.
Ingredients
- ½ cup 115 g unsalted butter, melted and slightly cooled
- 1¼ cups 250 g granulated sugar
- 4 large eggs separated
- Zest of 1 lemon
- ¼ cup 60 ml fresh lemon juice
- 1 tsp vanilla extract
- ½ cup 65 g all-purpose flour
- ¼ tsp salt
- 1¼ cups 300 ml whole milk, room temperature
- Powdered sugar for dusting
Instructions
Preheat Oven
- Preheat to 325°F (160°C).
- Grease and line an 8×8-inch (20×20 cm) baking dish with parchment, leaving overhang on the sides.
Whip Egg Whites
- Beat egg whites until stiff peaks form.
- Set aside for folding later.
Prepare Batter
- In another bowl, beat egg yolks + sugar until pale and thick.
- Add melted butter, lemon zest, lemon juice, and vanilla.
- Mix well until smooth.
- Add Dry & Wet Ingredients
- Sift in flour + salt, mix gently.
- Slowly pour in milk while mixing on low speed.
- Batter will be thin—this is normal.
Fold in Egg Whites
- Divide whipped egg whites into three additions.
- Gently fold into batter using a spatula—do not overmix.
Bake
- Pour into prepared dish.
- Bake 40–50 min until top is golden and cake slightly jiggles in the center.
- Cool completely in pan before cutting.
- Serve
Serve
- Dust with powdered sugar.
- Slice and serve as-is or add whipped cream, berries, or lemon curd.
Notes
💡 Pro Tips
- Use fresh lemons – for zest and juice.
- Room temperature ingredients make for smoother batter and better bake.
- Don’t overmix egg whites – it keeps the layers light and distinct.
- Cake will keep for 3 days in the fridge.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.