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The Best Lemon Custard Cake Recipe

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★★★★★

4.9 from 60 reviews

This Best Lemon Custard Cake is a delightful, airy dessert combining the bright freshness of lemon with a creamy custard texture. Light and tender with a slightly golden top, this cake is perfect for any occasion and pairs wonderfully with a dusting of powdered sugar.

Ingredients

Scale

Cake Batter

  • 1 cup (200g) granulated sugar
  • 4 large eggs, separated
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2/3 cup (80g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon zest
  • 1/2 cup (120ml) freshly squeezed lemon juice
  • 1 1/2 cups (360ml) whole milk, at room temperature

For Garnish

  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease an 8-inch square baking dish thoroughly and line it with parchment paper to ensure easy removal of the cake after baking.
  2. Mix Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks with the granulated sugar until the mixture turns pale and creamy, indicating the sugar is well incorporated and the yolks have lightened in color.
  3. Add Butter, Lemon Zest, and Juice: Stir in the cooled melted butter, freshly grated lemon zest, and lemon juice into the egg yolk mixture, blending well to evenly distribute the flavors.
  4. Incorporate Flour and Milk: Sift the all-purpose flour and salt into the wet mixture and gently mix just until combined. Gradually whisk in the room temperature whole milk to achieve a smooth and homogenous batter without overmixing.
  5. Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form, which will help give the cake its light and fluffy texture.
  6. Fold in Egg Whites: Carefully fold the beaten egg whites into the lemon batter in three additions, delicately combining to maintain the airiness of the mixture without deflating it.
  7. Bake the Cake: Pour the final batter into the prepared baking dish. Bake in the preheated oven for 40-45 minutes or until the top turns golden and a toothpick inserted into the center comes out clean, indicating the cake is set.
  8. Cool and Serve: Allow the cake to cool completely in the pan. Before serving, dust the top with powdered sugar if desired. Slice and enjoy the luscious lemon custard cake!

Notes

  • Ensure the egg whites are beaten to stiff peaks for the best light texture.
  • Do not overmix the batter after adding the flour to keep the cake tender.
  • Use freshly grated lemon zest and juice for optimal fresh lemon flavor.
  • Let the cake cool completely in the pan to help the custard set properly.
  • This cake is best served the same day but can be refrigerated for up to 2 days.

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

Find it online: https://tastemadebyclara.com/the-best-lemon-custard-cake-recipe/