Lemon Custard Cake - Stella Recipes

Bright, creamy, and layered with texture, this Lemon Custard Cake is a citrus lover’s dream. As it bakes, the batter transforms into a delicate sponge on top and a silky custard below — a perfect balance of tartness and sweetness. If you enjoy lemon bars, souffle-like desserts, or creamy bakes, this is one you’ll want to try.

Why You’ll Love It

Triple texture: A light, airy top layer; a creamy custard center; and a soft cake base.
Intense lemon flavor: Made with freshly zested lemon and real juice for a vibrant citrus punch.
Simple tools needed: No fancy equipment — just mixing bowls, a whisk, and a baking pan.
Adaptable: Easily made dairy-free or gluten-free with simple substitutions.
Elegant yet accessible: Looks impressive but is straightforward to assemble.

Ingredients

4 large eggs, separated
1 ¼ cups granulated sugar
1 tablespoon lemon zest (freshly grated)
½ cup unsalted butter, melted
½ cup lemon juice (freshly squeezed)
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
1 ¼ cups milk (at room temperature)
Powdered sugar for dusting (optional)

Substitution ideas:

Use almond or oat milk for a dairy-free version
Swap in a gluten-free flour blend for a gluten-free version
If you prefer it sweeter, increase the sugar to 1 ½ cups

Instructions

Preheat and prep
Preheat your oven to 325 °F (160 °C). Grease and line a 9×9-inch baking pan with parchment, leaving a bit of overhang to lift the cake out later.
Whisk yolks and sugar
In a large bowl, whisk egg yolks and granulated sugar until pale and creamy (about 2–3 minutes). This helps build air into the batter.
Add lemon, butter & vanilla
Stir in the lemon zest, fresh lemon juice, melted butter, and vanilla extract until fully combined and smooth.
Combine flour and salt
In a separate bowl, whisk together flour and salt. Gradually sift these dry ingredients into the wet mixture, stirring gently to avoid lumps.
Incorporate milk
Slowly add the room-temperature milk, whisking until the batter is thin and smooth. The thin consistency is intentional — it helps the custard layer form.
Whip egg whites
In a clean bowl, beat the egg whites until they form stiff peaks (when the whisk is lifted, the peaks stand straight).
Fold whites into batter
Carefully fold the whipped egg whites into the lemon batter in 3 or 4 additions. Use a gentle folding motion to keep as much air as possible.
Bake
Pour the combined batter into the prepared pan and smooth the surface. Bake for 40–45 minutes, until the top is golden and the center is slightly jiggly (the custard will set as it cools).
Cool and garnish
Allow the cake to cool completely in the pan. Use the parchment overhang to lift it out. Dust the top with powdered sugar, slice, and serve.

Tips & Variations

Fresh lemons matter: Bottled juice lacks the bright flavor of fresh citrus.
Room-temperature ingredients: Using room-temp eggs and milk ensures smoother mixing and helps the layers separate.
Gentle folding: Avoid over-mixing so the whipped egg whites retain air, giving you the layered effect.
Fruit addition: Gently fold in berries (like raspberries or blueberries) before baking for a fruity twist.
Serve cold: Chill for about 30 minutes before serving to help the custard layer firm up.

Serving Ideas

Pair with fresh berries for a pop of color and tartness
Add whipped cream or a scoop of vanilla ice cream
Serve alongside a cup of Earl Grey or green tea to enhance the citrus
Drizzle with a lemon glaze or berry sauce for extra decadence

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days
Freeze: Wrap slices tightly and freeze for up to 2 months; thaw overnight in the fridge
Reheat: Microwave a slice for 10–15 seconds if you prefer it slightly warm
Best texture: Serve chilled or at room temperature to preserve the custard’s softness

FAQs

Can I make this gluten-free?
Yes — just use a 1:1 gluten-free all-purpose flour blend in place of regular flour.

Is the center supposed to jiggle when done?
Yes, it should have a slight jiggle after baking. It will continue to set as it cools.

Can I use bottled lemon juice?
You can, but fresh lemon juice gives a much brighter, fresher flavor.

How do I get the perfect layered effect?
Use a light hand when folding in the egg whites and avoid overmixing. The gentle incorporation preserves air and aids natural separation.

In Summary

This Lemon Custard Cake is a stunning yet simple dessert that delivers on flavor, texture, and presentation. With everyday ingredients and just a handful of steps, you can create a dessert that looks like it came from an upscale bakery — creamy, fluffy, tangy, and utterly delightful. Enjoy!