Why You’ll Love This Recipe

This cake balances bright citrus flavors with a smooth custard texture, offering a light yet satisfying dessert. It’s easy to prepare, doesn’t require fancy techniques, and impresses with its beautiful presentation and delicious taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Milk
Fresh lemon juice
Lemon zest
Heavy cream or half-and-half
Vanilla extract
Cornstarch

Directions

Preheat oven to 350°F (175°C). Grease a baking dish.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour. Stir in lemon zest.
Pour batter into the prepared dish and bake for 25-30 minutes until golden and set.
Meanwhile, prepare the lemon custard by whisking lemon juice, sugar, cornstarch, eggs, heavy cream, and vanilla in a saucepan. Cook over medium heat, stirring constantly until thickened.
Pour warm custard over the baked cake. Return to oven and bake for an additional 10-15 minutes.
Cool completely before serving.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 40-45 minutes

Variations

Add fresh berries on top for garnish.
Substitute lime juice for lemon for a different citrus flavor.
Use almond extract for a nutty twist.
Serve with whipped cream or a dusting of powdered sugar.

Storage/Reheating

Store in the refrigerator for up to 3 days. Serve chilled or at room temperature. Reheat lightly if desired but custard is best enjoyed cool.

FAQs

Can I make this cake gluten-free?

Use a gluten-free flour blend as a substitute.

How do I prevent the custard from curdling?

Cook custard over medium heat and stir constantly; do not boil.

Can I make this dessert ahead?

Yes, prepare the cake and custard separately and assemble before serving.

Can I freeze lemon custard cake?

Freezing is not recommended due to texture changes.

What if I don’t have fresh lemons?

Use bottled lemon juice, but fresh is preferred for best flavor.

How do I know when the cake is done?

Cake should be golden and a toothpick inserted comes out clean.

Can I use light cream instead of heavy cream?

Yes, but custard may be less rich.

Is this recipe suitable for kids?

Yes, it’s mild and sweet.

How thick should the custard be?

Thick enough to coat the back of a spoon.

What can I serve with lemon custard cake?

Whipped cream, fresh fruit, or a light glaze.

Conclusion

Lemon Custard Cake is a bright, creamy, and comforting dessert that’s simple to make and sure to impress. Combining tender cake with smooth lemon custard, it offers a perfect balance of flavors and textures for any occasion.