Lemon Custard Cake is a soft, tender cake with a creamy lemon-flavored custard layer baked right in. It’s lightly sweet, bright, and perfect for dessert or tea time. Here’s a classic recipe:
🍋 Lemon Custard Cake
Ingredients (Serves 8)
Cake
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Lemon Custard Layer
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice
- 2 large eggs, beaten
- 2 tablespoons unsalted butter, melted
Instructions
1. Preheat Oven & Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch square or round baking pan.
2. Make Cake Batter
- In a bowl, combine flour, sugar, salt, and baking powder.
- In another bowl, whisk together milk, eggs, melted butter, vanilla, and lemon zest.
- Gradually mix wet ingredients into dry until smooth.
- Pour half the batter into the prepared pan.
3. Prepare Lemon Custard
- In a small saucepan, combine sugar, cornstarch, salt, and lemon juice.
- Cook over medium heat until slightly thickened, stirring constantly.
- Remove from heat and whisk in eggs and melted butter until smooth.
- Pour custard layer over cake batter in the pan.
4. Top with Remaining Batter
- Gently spoon remaining cake batter over custard (it may not fully cover, that’s okay).
5. Bake
- Bake for 40–50 minutes, until top is golden and a toothpick comes out mostly clean.
- Let cool before slicing.
Tips
- Use fresh lemon juice and zest for best flavor.
- The cake will be slightly wobbly in the center when warm—custard sets as it cools.
- Dust with powdered sugar before serving for an elegant touch.
Optional Variations
- Add a glaze made with powdered sugar and lemon juice.
- Fold in blueberries for a fruity twist.
- Use orange zest instead of lemon for a mild citrus flavor.
This Lemon Custard Cake is soft, tangy, and lightly sweet—a refreshing dessert that balances cake and creamy custard beautifully.
I can also give you a single-layer “dump” version that’s even easier to make if you want.
