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Lemon Custard Cake Recipe

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★★★★★

4.8 from 125 reviews

A delicate and tangy Lemon Custard Cake that combines a light cake layer with a smooth, creamy lemon custard beneath. This dessert offers a perfect balance of sweet and citrus flavors and a unique texture contrast that melts in your mouth.

Ingredients

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For the Cake and Custard

  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 1/4 cup unsalted butter, melted
  • 1 cup whole milk

Instructions

  1. Prepare the Batter: In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. Gradually add the lemon juice, melted butter, and milk, blending well to combine all ingredients into a smooth batter.
  2. Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a baking dish suitable for custard cakes to prevent sticking.
  3. Bake the Cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 40-50 minutes until the top is set and lightly golden and a custard layer has formed beneath the cake. A knife inserted near the center should come out clean with moist crumbs.
  4. Cool and Serve: Allow the cake to cool to room temperature to let the custard set fully. Serve chilled or at room temperature for the best texture and flavor.

Notes

  • Use fresh lemon juice for the best citrus flavor and acidity balance.
  • If you prefer a sweeter custard, you can add a little extra sugar to the batter.
  • Ensure the baking dish is not too deep to allow even cooking and custard formation.
  • For a gluten-free option, confirm that no flour or wheat products are added since this recipe as is contains no flour; however, note this recipe does not contain flour.
  • Serve with whipped cream or a dusting of powdered sugar for an elegant presentation.

Keywords: lemon custard cake, lemon dessert, baked custard, citrus cake, tangy dessert

Find it online: https://platedandproud.com/lemon-custard-cake-recipe/