Name: Lemon Custard Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1/2 cup granulated sugar; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 3 large eggs, separated; 1 cup milk; 1/4 cup freshly squeezed lemon juice; Zest of 1 lemon; 1 teaspoon vanilla extract; 1/4 teaspoon cream of tartar (optional)

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Lemon Custard Cake is the perfect dessert for anyone who loves the bright, refreshing flavor of lemon. This dessert is an elegant combination of a light, spongy cake on top with a creamy, velvety custard beneath. With just the right balance of tartness and sweetness, it’s a refreshing treat that can be enjoyed year-round. Whether served after a dinner party or as a simple weeknight indulgence, this cake never fails to impress.

What makes this cake truly special is its texture. As it bakes, the batter separates into two layers: a soft, airy cake layer on top and a smooth, custard-like layer on the bottom. The lemon flavor is the star of the show, bright and zesty, while the custard adds a rich creaminess that perfectly complements the cake’s lightness. This easy-to-make dessert is as simple to prepare as it is impressive, and it’s sure to be a hit at your next gathering.

Why You’ll Love This Recipe

Two Layers in One: The magic of this recipe is how the cake forms two distinct layers during baking—a fluffy top layer and a creamy, custard-like bottom layer.
Bright and Refreshing Lemon Flavor: The zingy lemon flavor shines through in this dessert, giving it a refreshing, light quality that’s perfect for any season.
Simple to Make: With minimal ingredients and straightforward steps, this cake is incredibly easy to prepare—no complicated techniques required.
Perfect for Entertaining: Lemon Custard Cake is elegant enough to serve at a dinner party but also easy enough to make for a casual weeknight treat.
Customizable: While lemon is the classic choice, you can easily substitute other citrus fruits like lime or orange for a variation of this recipe.

Ingredients

Eggs
Granulated sugar
Milk
Fresh lemon juice
Lemon zest
All-purpose flour
Butter
Salt
Vanilla extract
Powdered sugar (for dusting)

Variations

Lime Custard Cake: Swap out the lemon juice and zest for fresh lime juice and zest for a refreshing lime twist.
Orange Custard Cake: Use orange juice and zest for a more subtly sweet citrus flavor.
Berry Topping: Top the cake with fresh berries like raspberries, strawberries, or blueberries for added color and a burst of fruity flavor.
Almond: Add a splash of almond extract to the batter for a different layer of flavor that complements the lemon.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a baking dish or pie pan (9-inch diameter works best) to prevent sticking.

Step 2: Prepare the Batter

In a medium bowl, whisk together the eggs and granulated sugar until the mixture becomes light and fluffy. Add the melted butter, milk, lemon juice, and zest, and whisk until everything is combined. Add the flour and a pinch of salt, mixing until the batter is smooth.

Step 3: Pour the Batter Into the Pan

Pour the batter into the prepared baking dish, spreading it evenly. At this point, the batter will look quite thin, but that’s how it should be.

Step 4: Bake the Cake

Place the baking dish in the oven and bake for 45-50 minutes, or until the top is lightly golden, and the cake has set. The top should be firm, while the bottom will remain custard-like and slightly wobbly.

Step 5: Cool the Cake

Once the cake is done, remove it from the oven and let it cool to room temperature. The cake will firm up a bit as it cools, making it easier to cut.

Step 6: Serve and Garnish

Once the cake is cooled, dust the top with powdered sugar for an elegant finishing touch. Slice into wedges and serve with fresh berries or a dollop of whipped cream, if desired.

Tips for Making the Recipe

Use fresh lemon juice and zest: For the best flavor, always use fresh lemons. Bottled lemon juice won’t give the same bright, zesty flavor that fresh juice and zest provide.
Don’t overmix the batter: Overmixing can lead to a dense texture. Mix until everything is just combined for the lightest cake.
Let it cool completely: Allow the cake to cool completely before slicing to ensure that the custard layer sets properly.
Serve chilled or at room temperature: This cake is delicious served chilled, which helps enhance the custard’s smoothness, but it’s also wonderful at room temperature.
Use a water bath for extra smoothness: If you want an even creamier custard layer, bake the cake in a water bath (place the baking dish in a larger pan filled with hot water) for a silky texture.

How to Serve

Lemon Custard Cake is delicious on its own, but it can be enhanced with some extra toppings. Serve it with a dollop of freshly whipped cream, a dusting of powdered sugar, or fresh berries for a colorful contrast. It’s also wonderful with a scoop of vanilla ice cream or a drizzle of lemon glaze for extra sweetness.

Make Ahead and Storage

Storing Leftovers

Store leftover Lemon Custard Cake in an airtight container in the refrigerator for up to 3 days. The custard will remain smooth and creamy, making it a perfect treat for the next day.

Freezing

This cake can be frozen, but it’s best to freeze it without the powdered sugar topping. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When ready to enjoy, let it thaw in the refrigerator overnight.

Reheating

You can enjoy this cake cold or at room temperature. If you prefer to warm it up, gently reheat individual slices in the microwave for 20-30 seconds.

FAQs

Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly, but the flavor will still be delicious.
Can I use lime or orange instead of lemon? Yes, lime or orange juice and zest will work well in this recipe for a different citrus flavor.
Can I make this cake ahead of time? Absolutely! This cake can be made a day ahead and stored in the refrigerator until you’re ready to serve.
Can I double this recipe? Yes, you can double the ingredients to make a larger batch. Be sure to adjust the baking time accordingly, as it may take a bit longer to cook through.
Why is the batter so thin? The thin batter is essential for the cake’s two-layer effect. As it bakes, the cake forms a soft top while the custard settles at the bottom.
Can I top this cake with a glaze? Yes, a simple lemon glaze would pair wonderfully with the cake. Mix powdered sugar with lemon juice and drizzle over the top for an added touch of sweetness.
Can I use bottled lemon juice? Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
What should I do if the top of the cake cracks? If the top cracks, don’t worry—it’s still delicious! The cracks don’t affect the flavor or texture of the cake, and they can be covered with powdered sugar or a fruit topping.
Can I make this cake in individual portions? Yes, you can bake this cake in ramekins or muffin tins for individual servings. Adjust the baking time, as smaller portions will bake more quickly.
Is this cake supposed to have a jiggly center? Yes, the custard layer should be a little jiggly and soft when you remove it from the oven. It will firm up as it cools.

Conclusion

Lemon Custard Cake is a light, refreshing dessert that’s perfect for anyone who loves the bright, zesty flavor of lemon. With its two-layer structure—fluffy cake on top and smooth, creamy custard on the bottom—it’s a unique and delightful treat that’s sure to impress. Whether served at a dinner party or as a simple weeknight dessert, this cake is bound to become a new favorite. Easy to make and incredibly satisfying, Lemon Custard Cake is the perfect dessert for any occasion!