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Lemon Custard Cake Recipe

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4.3 from 7 reviews

Lemon Custard Cake is a delicate, soft cake with a luscious, custardy center enhanced by fresh lemon juice and zest. Whipped egg whites create a light texture, while the gentle baking at a low temperature ensures the cake remains moist and tender. Finished with a dusting of powdered sugar, this cake is perfect for a refreshing dessert or an elegant teatime treat.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

Egg Mixture

  • 4 eggs (room temperature) - separated
  • ¾ cup sugar
  • ½ cup unsalted butter - melted and slightly cooled
  • 1 teaspoon vanilla extract

Dry Ingredients

  • ¾ cup all-purpose flour

Flavorings & Liquids

  • ¼ cup freshly squeezed lemon juice
  • Grated zest from 2 large lemons
  • 1 ¾ cups lukewarm milk

Finishing

  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper leaving overhang on the sides for easy removal and lightly grease with cooking spray. Set aside.
  2. Whip Egg Whites: In a clean bowl, whip the separated egg whites until stiff peaks form. Set aside carefully without deflating.
  3. Beat Egg Yolks and Sugar: In another bowl, beat the egg yolks and sugar together until the mixture becomes pale yellow and creamy.
  4. Add Butter and Vanilla: Slowly incorporate the melted, slightly cooled butter and vanilla extract into the egg yolk mixture, mixing until evenly combined.
  5. Incorporate Flour: Gradually add the all-purpose flour to the mixture and mix gently until fully incorporated without overmixing.
  6. Add Lemon Juice and Zest: Stir in freshly squeezed lemon juice and grated lemon zest until combined, ensuring a fresh citrus flavor throughout.
  7. Mix in Milk: Slowly beat the lukewarm milk into the batter until it is smooth and well combined, creating a very thin batter.
  8. Add Egg Whites: Gently whisk in the whipped egg whites by hand, leaving some small lumps. These lumps will float on the top and create a special custard-like top layer during baking.
  9. Bake the Cake: Pour the very thin batter into the prepared pan. Bake in the preheated oven for 40 to 60 minutes. The cake is done when the top is firm to touch but the center is just barely jiggly. Start checking for doneness after 35 minutes. If the top browns too quickly, cover loosely with aluminum foil to prevent burning. Avoid overbaking to keep the cake custardy, not rubbery.
  10. Cool and Dust: Allow the cake to cool completely in the pan. Use the parchment paper overhang for easy removal. Once cooled, dust the top generously with powdered sugar before serving.
  11. Store Leftovers: Keep any leftovers covered and refrigerated for up to 3 days to maintain freshness.

Notes

  • The batter is very thin, which is expected and key to the custard texture.
  • Do not overbake; overbaking results in a rubbery cake instead of a custardy texture.
  • Using room temperature eggs improves volume when whipping egg whites and yolk mixture texture.
  • If the top browns too fast, cover the cake lightly with foil to prevent burning.
  • Serving the cake chilled enhances the custard-like texture and flavor.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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