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Lemon Custard Cake Recipe

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★★★★★

4.7 from 120 reviews

This Lemon Custard Cake is a delightful dessert featuring a light sponge cake topped with a smooth, tangy lemon custard layer. The combination of zesty lemon juice, creamy butter, and fresh eggs creates a perfect balance of flavors and textures, making it a refreshing treat ideal for any occasion.

Ingredients

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Custard Cake Ingredients

  • 4 large eggs
  • 1 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup whole milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt

Instructions

  1. Prepare the batter: In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. Slowly add in the lemon juice, melted butter, and milk, mixing continuously to combine all wet ingredients thoroughly.
  2. Add dry ingredients: Sift the flour, baking powder, and salt together and gradually fold them into the wet ingredients ensuring a smooth batter without overmixing.
  3. Pour and bake: Preheat the oven to 350°F (175°C). Pour the batter into a greased 8-inch square baking dish or cake pan. Bake for about 35-40 minutes, or until the top sets and a custard layer forms under the cake.
  4. Cool and serve: Allow the cake to cool to room temperature before slicing. This enhances the custard flavor and allows it to set properly for a clean cut. Serve chilled or at room temperature as desired.

Notes

  • Use freshly squeezed lemon juice for the best flavor and natural tartness.
  • Do not overbake; the custard layer should be set but still tender.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Optional: Garnish with powdered sugar or fresh lemon zest for an extra decorative touch.

Keywords: lemon custard cake, lemon cake, custard dessert, baked lemon custard, easy lemon cake recipe

Find it online: https://dylangranv.com/lemon-custard-cake-recipe/