Lemon Custard Cake Recipe: Zesty, Creamy, and Delicious

Ingredients for Lemon Custard Cake
Here’s a list of all the ingredients you’ll need to create this delectable Lemon Custard Cake. These simple, everyday ingredients come together to create a dessert that’s light, flavorful, and sure to impress your guests.
4 large eggs, separated
1 1/4 cups granulated sugar
1 tablespoon lemon zest (freshly grated)
1/2 cup melted butter (unsalted)
1/2 cup lemon juice (freshly squeezed for the best flavor)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 1/4 cups milk (at room temperature for a smooth consistency)
Powdered sugar (for garnish, optional)
Optional Substitutions:

For a dairy-free option, substitute the milk with almond milk or oat milk.
Use gluten-free all-purpose flour to make this cake gluten-free.
If you prefer a sweeter flavor, increase the sugar to 1 1/2 cups.
How to Make Lemon Custard Cake – Step by Step
Follow these easy instructions to bake a delicious Lemon Custard Cake that will impress both your family and friends. Here’s how to make it:

Step 1: Prepare Your Baking Equipment
Start by preheating your oven to 325°F (160°C). Grease and line a 9×9-inch baking pan with parchment paper to ensure your cake lifts out easily once baked.
Step 2: Whisk the Egg Yolks and Sugar
In a large mixing bowl, whisk the egg yolks with the granulated sugar. Beat the mixture until it turns pale and creamy, which usually takes about 2-3 minutes. This creates the base for your cake, ensuring a light and airy texture.

Step 3: Add the Lemon Elements
Next, add the lemon zest, freshly squeezed lemon juice, melted butter, and vanilla extract. These ingredients will infuse the cake with a delicious citrus flavor and a buttery richness. Mix until everything is well incorporated and smooth.
Step 4: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour and salt. Slowly add these dry ingredients into the wet mixture, stirring as you go. This will prevent lumps from forming and ensure the cake batter is smooth and even.

Step 5: Incorporate the Milk
Gradually pour in the room-temperature milk, whisking continuously to create a slightly thin, smooth batter. The milk gives the cake its custard-like texture, so make sure it’s well combined.
Step 6: Whip the Egg Whites
In a clean bowl, beat the egg whites until stiff peaks form. This will add the airiness that makes the cake’s top layer fluffy. Carefully fold the whipped egg whites into the lemon batter in small batches, making sure to retain as much volume as possible.

Step 7: Bake the Cake
Pour the light, airy batter into your prepared baking pan and smooth the top with a spatula. Bake for 40-45 minutes, or until the top of the cake is golden brown, and the center is just slightly jiggly. The custard layer will set during cooling.
Step 8: Cool and Serve
Once baked, remove the cake from the oven and allow it to cool completely in the pan. Dust the top with powdered sugar for a beautiful finish before slicing and serving.

Helpful Tips for Lemon Custard Cake
Use Fresh Lemons: Freshly squeezed lemon juice and zest provide a much more vibrant flavor than bottled juice. This step is crucial for achieving the best lemon flavor in your cake.
Room Temperature Ingredients: Make sure all of your ingredients, particularly the milk and eggs, are at room temperature. This ensures a smooth batter and even baking.
Folding the Egg Whites: Be gentle when folding the egg whites into the batter. This step is essential to maintaining the cake’s light and fluffy top layer.
Cooking Tips for the Best Lemon Custard Cake
Bake at Low Temperature: Baking at 325°F is ideal for achieving the right texture—golden on top and custardy in the middle. A higher temperature might cause the custard layer to overcook.
Pan Choice Matters: A 9×9-inch pan works best to create the perfect thickness. Using a larger pan may result in a thinner cake, while a smaller pan may not cook evenly.