Soft Lemon Custard Cake made with eggs, sugar, fresh lemon juice, lemon zest, milk, and butter. Light, creamy, and packed with citrusy goodness.
Okay, so I’ve gotta tell you right off the bat — this Lemon Custard Cake was never meant to be “THE cake.”
You know how sometimes you bake something just because… well, you’ve got lemons sitting there begging not to go bad? That was me. Nothing fancy planned. Just needed to use up those lemons.
But then, something happened.
Maybe it was the way the batter came together so easily. Or how the kitchen slowly filled with the coziest citrusy smell while it baked. Or, maybe (most likely) it was that first forkful…
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Fluffy cake on top. Dreamy, smooth lemon custard underneath. And the zing from that fresh zest? Let’s just say my “just one slice” plan went right out the window.
I texted my sister right after. “You NEED to make this. Like, now.” She did. Loved it. Ten my neighbor. Same reaction. Now? This recipe’s basically famous in my little circle. And honestly… it’s easy enough that I don’t mind whipping it up whenever they ask. (Okay… I mostly don’t mind).
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Lemon Custard Cake Recipe?
Alright, so here’s why this cake is such a game-changer:
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It’s secretly simple. Looks fancy, but nope. No special skills needed.
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You get TWO textures in one. Fluffy cake on top, creamy custard below. It’s like a baking magic trick.
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That lemon flavor? Perfect. Fresh lemon juice and zest make it taste bright, fresh, and not too sweet.
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It’s light and comforting. Not heavy or rich. Just… happy.
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People love it. Like I said… friends, neighbors, random visitors. Everyone.
Honestly, if I could only bake one lemon dessert forever? This would be it.
Ingredient Notes:
Let’s talk about what you’ll need. Don’t worry, it’s mostly pantry staples.
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Eggs: Room temp. Yep, you’re separating them — but it’s easy.
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Sugar: Just plain granulated.
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Unsalted Butter (melted): Adds richness and keeps it tender.
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Vanilla Extract: Just a splash for warmth.
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All-Purpose Flour: The base.
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Fresh Lemon Juice + Zest: This is where the real flavor comes in.
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Lukewarm Milk: Helps create that custard magic.
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Powdered Sugar (optional): For dusting and making it look fancy.
Simple, right? Probably already in your kitchen right now.
How To Make Lemon Custard Cake?
Here’s how it goes down — and trust me, it’s easier than it looks.
Step 1: Preheat your oven to 325°F and prep your baking dish. Parchment paper helps here — makes taking it out way easier later.
Step 2: Separate your eggs. Beat the whites until soft peaks form. This is what makes that fluffy top layer. Set them aside.
Step 3: Beat the yolks and sugar together until they’re pale and creamy. This step feels fancy, but it’s not. Just whisk until it looks light and pretty.
Step 4: Mix in the melted butter and vanilla extract. Smooth and silky is what you want here.
Step 5: Add flour and mix until just combined. No need to overthink it.
Step 6: Pour in the lemon juice and zest. Smells amazing already, right?
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Step 7: Slowly whisk in the milk. Yep, the batter looks super thin. That’s good. That’s how you get the custard layer.
Step 8: Fold in the egg whites gently. Don’t freak out if it looks lumpy — that’s what makes the cake rise to the top while the custard stays below.
Step 9: Pour into your pan and bake for 40 to 60 minutes. Keep an eye on it — it should be golden on top but still have a little jiggle in the center. If it’s browning too fast? Toss some foil on top.
Step 10: Let cool completely. I know, waiting is the hardest part. Once cool, dust with powdered sugar and dig in.
The first bite? Chef’s kiss. Promise.
Storage Options:
If you somehow don’t eat it all right away (I’ve never personally had this problem but…):
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Fridge: Cover and store for up to 3-4 days.
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Freezer: Not really ideal — custard doesn’t freeze great.
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Room temp: Nope. This one’s gotta stay chilled.
Bonus tip: it’s actually even better the next day.
Variations and Substitutions:
This cake plays well with others. Here’s what you can do:
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Switch citrus: Try lime, orange, or even grapefruit.
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Add berries: Toss in fresh raspberries or blueberries for a fun twist.
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Spice it up: Add a little cardamom or nutmeg for depth.
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Make it dairy-free: Plant milk and vegan butter work just fine.
Basically — make it yours. No rules.
What to Serve with Lemon Custard Cake?
Yes, it’s amazing solo… but here’s how to make it extra special:
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Fresh berries: They add color and freshness.
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Whipped cream: Always a good idea.
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Tea or coffee: The perfect afternoon treat.
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Ice cream: Not necessary… but also not not necessary.
Or, just slice off a piece straight from the fridge and eat it standing in your kitchen. No judgment. That’s my usual move.
Frequently Asked Questions:
Can I make this ahead?
Oh yeah. It sets up even better after chilling for a few hours.
Do I really need fresh lemon juice?
You can use bottled, but fresh is 1000x better. Worth the squeeze, trust me.
Why did my custard layer disappear?
Might’ve overbaked or folded egg whites too much. It happens. Still tastes awesome.
And that’s it, my friend — Lemon Custard Cake in all its cozy, citrusy glory. Simple enough to make anytime, fancy enough to wow at the table, and comforting enough to make you smile with every bite.
What’s your favorite lemon dessert? Got a fun twist on this recipe? Tell me in the comments — I’m always ready to talk lemon cake!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Custard Cake
Ingredients
- 4 large eggs room temperature
- ¾ c granulated sugar
- ½ c unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- ¾ c all-purpose flour
- ¼ c freshly squeezed lemon juice
- Zest from 2 large lemons
- 1 ¾ c lukewarm milk
- Powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (160°C). Take an 8x8-inch baking dish. Line it with parchment paper making sure to leave some paper hanging over the sides. Lightly grease the dish with cooking spray.
- In a bowl beat the egg whites until they form peaks. Set this aside.
- In another bowl combine the egg yolks and sugar. Beat them together until they become pale and creamy.
- Mix in the butter and vanilla extract until everything is well blended.
- Gradually add the all-purpose flour to the mixture stirring until it is evenly mixed in.
- Stir, in squeezed lemon juice and grated zest from the lemons until incorporated.
- Slowly pour milk into the mixture while whisking continuously to create a smooth batter.
- Gently fold in the whipped egg whites. It's alright if there are lumps; they'll contribute to a texture when baked.
- Pour the batter into the baking dish and bake for 40 to 60 minutes. The cake should have a top but still be slightly jiggly, in its center. Make sure to keep an eye on the cake. If it starts browning quickly you may want to consider covering it with foil.
- After baking allow the cake to cool down before dusting it with powdered sugar.
- When ready to serve slice the Lemon Custard Cake. Indulge, in its combination of flavors and textures.
- Enjoy your creation of Lemon Custard Cake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
