Lemon Custard Cake Recipes
A bright, lemony cake that bakes into two layers: a tender sponge on top and silky custard beneath. Simple, elegant, and irresistibly tangy.
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Servings:
Ingredients
Main Ingredients
- 6 tbsp unsalted butter, melted and cooled
- 0.85 cup granulated sugar
- 2 tsp finely grated lemon zest from 2 lemons
- 4 large eggs, separated room temperature
- 0.67 cup all-purpose flour
- 1.5 cup whole milk room temperature
- 0.33 cup fresh lemon juice freshly squeezed
- 1 tsp vanilla extract
- 0.25 tsp fine salt
- 2 tbsp powdered sugar for dusting
Instructions
Preparation Steps
- Heat oven to 325°F. Grease an 8-inch square baking dish and line the bottom with parchment.
- Boil water in a kettle for a bain-marie. Set a larger roasting pan on the middle rack.
- Melt the butter and let it cool until just warm to the touch.
- Whisk egg yolks with sugar in a large bowl until pale and slightly thick.
- Whisk in the melted butter, lemon zest, vanilla, and salt until smooth.
- Sprinkle in the flour and whisk just until no dry spots remain.
- Whisk in the milk, then the lemon juice, until the batter is thin and silky.
- Beat egg whites to soft peaks in a clean bowl. Fold into batter in three additions.
- Pour batter into the prepared dish. Set it inside the roasting pan and add hot water halfway up the sides.
- Bake 35 minutes, until golden on top and slightly jiggly in the center. Cool 15 minutes, dust, and serve.
Notes
For a berry twist, scatter 1 cup fresh raspberries over the batter before baking. Prefer extra tang? Add 1 more teaspoon zest. Store leftovers covered in the fridge for up to 3 days; warm gently or enjoy chilled.
This recipe is an original creation inspired by classic Lemon Custard Cake Recipes flavors. All ingredient ratios and instructions are independently developed.