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–+ servings
Lemon Custard Cake

Lemon Custard Cake: Light, Dreamy Bliss in Every Bite

Lemon Custard Cake is a delightful dessert that transforms any occasion into a celebration with its airy sponge and creamy custard.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 4 large Egg Yolks Provide richness and structure; using room temperature ensures better whipping.
  • 1 cup Granulated Sugar Adds sweetness and aids in aeration.
  • 1/4 cup Butter (melted) Provides moisture and flavor; substitute with coconut oil for a dairy-free option.
  • 1 cup Flour Gives structure to the cake; gluten-free blend can replace all-purpose flour.
  • 1/4 teaspoon Salt Enhances flavor and balances sweetness.
For the Custard Filling
  • 2 tablespoons Lemon Zest Imparts fresh citrus aroma and flavor.
  • 1/2 cup Lemon Juice The key flavor component; can substitute with orange or lime juice.
  • 1 cup Milk (warm) Helps create the thin batter for layering; coconut milk can replace it.
For the Whipped Layer
  • 4 large Egg Whites Create the airy texture in the sponge layer.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; opt for pure extract for best results.

Equipment

  • Mixing Bowls
  • whisk
  • spatula
  • 8x8-inch baking pan
  • Oven

Method
 

Step-by-Step Instructions for Lemon Custard Cake
  1. Preheat your oven to 325°F (160°C) and prepare an 8x8-inch baking pan by lining it with parchment paper.
  2. In a large bowl, whisk together room temperature egg yolks and granulated sugar until the mixture is pale and fluffy, around 2-3 minutes. Mix in melted butter, lemon zest, lemon juice, and vanilla extract until well combined.
  3. Gradually sift in the flour and salt to the egg yolk mixture, folding until just combined. Slowly pour in warm milk while gently mixing, resulting in a smooth, thin batter.
  4. In a clean, dry bowl, beat egg whites until they form stiff peaks. Gently fold one-third of the whipped egg whites into the batter, then incorporate the remaining egg whites using a spatula.
  5. Pour the cake batter into the prepared pan. Bake for 40-45 minutes until the top is golden and springs back when pressed.
  6. Allow the cake to cool completely in the pan on a wire rack for about an hour. Once cooled, transfer it to the refrigerator and chill for at least 1 hour before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For best results, use room temperature eggs and be gentle when folding in the egg whites to maintain fluffiness.

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