Name: Lemon Custard Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 large eggs, separated; 1 cup granulated sugar; ½ cup unsalted butter, melted; ¾ cup all-purpose flour; 1¾ cups whole milk, lukewarm; ½ cup fresh lemon juice; 1 tablespoon lemon zest; ⅛ teaspoon salt; 2 tablespoons powdered sugar, for dusting

If sunshine had a flavor, it would taste like lemon custard cake. This dessert is light, moist, and packed with a tangy-sweet citrus flavor that melts into a silky custard layer as it bakes. It feels almost magical how one simple batter transforms into two distinct textures: fluffy cake on top and creamy custard beneath.

Perfect for spring and summer gatherings or when you need a bright note on a chilly day, this cake brings a refreshing lift to any occasion. It’s delicate yet decadent, elegant yet easy. Whether served slightly warm or chilled straight from the fridge, it never fails to impress.

Why You’ll Love This Lemon Custard Cake

Lemon custard cake is the kind of recipe that feels like a secret weapon. It’s stunning without being fussy, and it delivers a flavor payoff far beyond the effort it takes. With a handful of pantry staples and a couple of lemons, you can whip up a dessert that tastes like it came straight from a patisserie.

The dual texture makes every bite a layered experience. The tartness of lemon brightens the custard, while the sponge layer adds the softest lift. It’s a versatile dessert that suits brunch, tea time, or an after-dinner finale.

What Kind of Lemons Should I Use?

Fresh lemons are key to getting that vibrant, zesty punch. Look for ones that feel heavy for their size — that’s usually a sign of juiciness. Meyer lemons, if you can find them, offer a slightly sweeter and floral flavor. But any good-quality lemon will do the trick here. Just be sure to use both the zest and juice to maximize flavor.

Ingredients for the Lemon Custard Cake

This lemon custard cake comes together with simple ingredients, but each one plays a special role in creating that dreamy custard and sponge texture.

Eggs
Granulated sugar
Unsalted butter
All-purpose flour
Whole milk
Fresh lemon juice
Lemon zest
Salt
Powdered sugar (for dusting)

You’ll need the eggs separated, which helps form that fluffy top layer and silky bottom. Sugar sweetens the tang, butter adds richness, and milk gives the custard its creamy consistency. Lemon zest and juice infuse everything with that unmistakable citrus zing.

How To Make the Lemon Custard Cake

Step 1: Prep the Oven and Pan

Preheat your oven to 325°F and butter an 8×8-inch baking dish. Line it with parchment for easy removal later.

Step 2: Beat the Egg Yolks

In a large mixing bowl, beat the egg yolks with sugar until pale and creamy. Then stir in the melted butter, lemon zest, and lemon juice.

Step 3: Add Flour and Milk

Sift in the flour and salt, mixing gently. Gradually whisk in the milk until you have a smooth batter. It will be thin — that’s what we want!

Step 4: Whip the Egg Whites

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter, leaving some small lumps. This will help the layers separate during baking.

Step 5: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until the top is golden and just set. A slight jiggle in the center is normal.

Step 6: Cool and Serve

Let the cake cool completely, then dust with powdered sugar before slicing. Serve chilled or at room temperature.

How to Serve and Store This Cake

This lemon custard cake serves 6 to 8 people, depending on how you slice it. It pairs beautifully with a dollop of whipped cream or fresh berries for added freshness.

To store, keep it in an airtight container in the refrigerator for up to 4 days. The custard layer actually gets creamier after chilling overnight, making it even more delightful the next day. Avoid freezing, as the texture doesn’t hold up well.

What to Serve With Lemon Custard Cake?

Fresh Berries

Strawberries, raspberries, or blueberries add a natural sweetness that complements the lemon.

Whipped Cream

A soft cloud of unsweetened or lightly sweetened cream lets the cake’s citrus flavor shine.

Iced Tea or Lemonade

Pairing it with a chilled glass of lemony drink heightens the citrus notes.

Vanilla Ice Cream

A scoop of vanilla makes this cake feel like a plated restaurant dessert.

Lemon Sorbet

Double down on the citrus for a bright, refreshing combo.

Mint Garnish

A sprig of fresh mint adds color and a light herbal finish.

Lavender Tea

If you’re serving it at a brunch or tea party, this pairing brings floral contrast.

Want More Cake Ideas with a Twist?

If you’re into citrusy bakes and soft-textured sweets, you might want to check these out:

Ooey Gooey Butter Cake for an ultra-rich, dense treat.
Decadent Pistachio Cream Cake if you love nuts and creaminess.
Baby Lemon Impossible Pies for mini versions of lemony magic.
Carrot Pound Cake with Vanilla Glaze for a cozy cake with a tender crumb.
Decadent Caramel Banana Pecan Cake for warm, sticky flavor layers.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go the Meyer lemon route or keep it classic? Maybe you added a little drizzle of glaze?

I love seeing how others bring their own flair to the kitchen. Questions are welcome too — let’s bake smarter, together.

Explore beautifully curated health-boosting drinks on Janet Dishes on Pinterest and discover your new go-to for feeling great!

Conclusion

Lemon custard cake is more than just a dessert; it’s a moment. Light yet luscious, simple yet show-stopping, it delivers elegance without the fuss. Whether you’re serving it after dinner or as a centerpiece for brunch, this cake always brings a little sunshine to the table.