Lemon Custard Cake
Introduction
This Lemon Custard Cake is a dreamy dessert that layers soft, buttery cake with a silky lemon custard topping. It’s bright, tangy, and indulgent — perfect for spring gatherings, afternoon tea, or whenever you want a refreshing treat.
Ingredients
For the Cake
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1½ cups all‑purpose flour
1½ tsp baking powder
¼ tsp salt
Zest of 1 lemon
½ cup milk
For the Lemon Custard
1 cup milk
3 large egg yolks
½ cup granulated sugar
3 tbsp cornstarch
Juice of 1 lemon
1 tsp lemon zest
2 tbsp unsalted butter
Instructions
Prepare Cake Batter
Preheat oven to 350°F (175°C). Grease and flour an 8‑inch square or round pan.
Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and lemon zest.
Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. Gradually add to butter mixture, alternating with milk. Mix until just combined.
Bake Cake
Pour batter into prepared pan. Bake 25–30 minutes, until lightly golden and a toothpick comes out clean. Let cool slightly.
Make Lemon Custard
Heat milk in a saucepan until warm. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour warm milk into yolk mixture, whisking constantly. Return to saucepan and cook over medium heat until thickened. Remove from heat, stir in lemon juice, zest, and butter.
Assemble
Pour warm custard over baked cake. Cool completely, then refrigerate at least 2 hours before serving.
Time & Yield
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: ~2 hours 50 minutes
Servings: 8–10
Tips & Tricks
Extra tang: Add more lemon zest for a stronger citrus punch.
Smooth custard: Whisk constantly to avoid lumps.
Elegant finish: Dust with powdered sugar before serving.
Storage: Keep refrigerated; best enjoyed within 2–3 days.
Variation
Berry Lemon Cake: Top with fresh raspberries or blueberries.
Glazed Version: Add a thin lemon glaze over the custard.
Layered Dessert: Bake in a rectangular pan and cut into squares for party servings.
Serving Suggestions
Serve chilled with whipped cream.
Pair with hot tea or iced lemonade.
Garnish with candied lemon slices for presentation.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is best, but bottled works in a pinch.
Q: Can I make the custard ahead?
A: Yes, store in the fridge and reheat gently before pouring over cake.
Q: Can I freeze this cake?
A: Not recommended — custard texture changes after freezing.
Nutritional Notes (Approx. per slice, 10 servings)
Calories: ~310 kcal
Protein: 5g
Fat: 17g
Carbs: 35g
Conclusion
This Lemon Custard Cake is a luscious, tangy dessert that combines soft cake with creamy custard. It’s simple yet elegant, making it perfect for both casual family meals and special occasions.