Homemade Lemon Custard Cake

Introduction

Few desserts capture the essence of sunny days and cheerful gatherings like a Homemade Lemon Custard Cake. With layers of moist, buttery cake and a silky-smooth lemon custard center, each bite delivers a sweet-tart balance that is both refreshing and decadent.

This delightful treat is a breeze to make at home, perfect for impressing guests or enjoying a special family dessert. Its pleasing flavors and creamy texture make it a guaranteed crowd-pleaser for everything from spring celebrations to afternoon teas.

Why Make Homemade Lemon Custard Cake?

What sets this cake apart is the harmony of its elements: the soft, tender crumb of the cake combined with a luscious, tangy custard that soaks into every bite. There’s no need for complicated layering techniques—this recipe lets the oven work its magic, creating naturally separated cake and custard layers for you. The result? A show-stopping dessert bursting with bright citrus flavor.

How to Whip Up the Creamiest Lemon Custard

The secret to the perfect lemon custard is all about temperature control and gentle mixing. Fresh lemon juice and zest bring a burst of flavor, while whole milk and eggs are the foundation for that creamy texture. Whisking the custard ingredients together until just combined—not over-mixed—ensures a smooth finish without bubbles or graininess.

For best results, use a reliable mixing bowl on a stable surface, and consider weighing your ingredients with the Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel for precision. This makes a noticeable difference in cake texture and overall results.

Baking Your Lemon Custard Cake to Perfection

To prevent the cake from sticking and to ensure easy clean-up, line your baking pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet. This extra step helps the delicate custard layer remain intact when you unmold the dessert.

Once baked, let the cake cool completely before cutting—this allows the custard to set and gives clear, beautiful layers with each slice. For a neat, professional finish, use the included parchment overhang to lift the cake out before slicing.

Serving and Garnishing Ideas

Homemade Lemon Custard Cake shines on its own, but a few simple touches can elevate its presentation. Dust lightly with powdered sugar, top with fresh berries or edible flowers, or serve with a dollop of whipped cream for added indulgence. For mess-free, elegant serving at parties, a Pureegg Plastic Table Cloth Disposable 10 Pack, White will keep cleanup effortless and your table looking crisp.

Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to preserve flavor and texture—these airtight containers keep your cake fresh for days.

Nutritional Information and Serving Size

This recipe serves about 9 generous squares with each portion containing roughly 290–320 calories, depending on final toppings and sugar dusting. It’s a delight meant to be savored slowly, making every bite count.

Lemon Custard Cake (At a Glance)

Moist cake, silky lemon custard, and irresistible citrus fragrance—all in one simple dessert. Homemade Lemon Custard Cake is the perfect crowd-pleaser, bringing brightness and velvety goodness to the table with minimal fuss.

Instructions

1. Preheat your oven to 325°F (160°C). Line an 8×8-inch square baking pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet, leaving an overhang for easy removal.
2. In a medium bowl, beat the egg yolks and sugar together until pale and slightly thickened. Stir in the melted butter, lemon zest, and lemon juice until fully combined. For smooth zest, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to grate zest finely and efficiently.
3. Gently mix in the flour and salt until just incorporated, then slowly whisk in the milk and vanilla extract until smooth. The batter will be thin—this is normal for custard cakes.
4. In a separate clean, dry bowl, beat egg whites until stiff peaks form. Carefully fold the beaten egg whites into the lemon batter in three additions, being gentle to keep the mixture light and airy.
5. Pour the batter into your prepared baking pan. Bake for 40–50 minutes or until the top is lightly golden and the center is just set. To check for doneness without disturbing the cake, use a ThermoPro TP19H Digital Meat Thermometer for Cooking to confirm the custard’s interior has reached at least 170°F (77°C).
6. Allow the cake to cool completely in the pan, then use the parchment overhang to lift it out before slicing into squares. Dust with powdered sugar and garnish as desired.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes (plus cooling time)

This Homemade Lemon Custard Cake brings refreshing citrus, creamy textures, and vibrant presentation to your dessert repertoire—guaranteed to brighten any occasion.