Tangy Zesty Lemon Custard Cake Recipe for Sweet Moments

Sunshine dances through the kitchen when you whip up this delightful lemon custard cake that promises pure culinary magic.

Tangy citrus notes weave their enchantment into every delectable bite of this heavenly dessert.

The soft, pillowy texture melts effortlessly on your tongue, creating a symphony of sweet and zesty flavors.

Layers of creamy custard embrace delicate cake, turning an ordinary afternoon into a spectacular treat.

Fresh lemons bring a bright, vibrant essence that elevates this dessert from simple to extraordinary.

Each forkful delivers a luxurious experience that will transport you to a sunny Mediterranean afternoon.

Dive into this recipe and let the lemony decadence sweep you off your feet.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 40-60 minutes

Total Time: 55-75 minutes

Calories: 210 kcal

Servings: 9

What’s Inside Lemon Custard Cake

• Eggs: Fresh eggs provide the luxurious base and creamy texture, ensuring a silky custard layer.
• Milk: Lukewarm whole milk adds richness and helps create the delicate, soft cake structure.
• Butter: Melted butter brings depth and smoothness to the cake's delightful flavor profile.
• Vanilla Extract: Pure vanilla enhances the overall aromatic quality and adds a subtle sweetness.

• Lemon Juice: Freshly squeezed juice delivers bright, zesty notes that cut through the richness.
• Lemon Zest: Vibrant citrus zest intensifies the lemony essence and provides subtle aromatic complexity.

• Sugar: Granulated sugar balances sweetness and helps create a tender, light cake texture.
• Flour: All-purpose flour provides the structural foundation for the delicate custard cake.
• Powdered Sugar: Soft, fine sugar for dusting creates a beautiful finishing touch and adds a whisper of sweetness.

Tools Needed to Bake Lemon Custard Cake

• Electric mixer or whisk: Essential for whipping egg whites and beating egg yolks to perfect consistency.
• Large mixing bowls: Two separate bowls needed for egg whites and egg yolk mixtures.
• 8×8-inch baking dish: Key for creating the perfect cake size and shape.
• Parchment paper: Crucial for easy cake removal and preventing sticking.
• Cooking spray: Helps grease the parchment paper lightly.
• Measuring cups and spoons: Necessary for accurate ingredient measurements.
• Grater: Useful for zesting fresh lemon.
• Spatula: Helps fold egg whites and mix ingredients smoothly.
• Aluminum foil: Optional for covering cake if top browns too quickly.
• Sifter or fine strainer: Helpful for dusting powdered sugar on top.

How to Make Lemon Custard Cake

• Oven Preparation

Warm up the oven to a cozy 325°F and get a square baking dish ready with parchment paper.

• Egg White Magic

Whip those egg whites until they form perfect fluffy peaks that stand tall and proud.

• Yolk Transformation

Blend egg yolks and sugar together until they become a dreamy, pale yellow cream.

• Flavor Infusion

Mix in melted butter, vanilla, and zesty lemon juice to create a vibrant, fragrant batter.

• Flour Power

Gently fold in flour, creating a silky smooth mixture that promises deliciousness.

• Milk Moment

Pour in lukewarm milk, stirring until the batter becomes wonderfully light and liquid.

• Egg White Cloud

Tenderly fold the whipped egg whites into the batter, allowing some lovely white clouds to remain.

• Baking Brilliance

Pour the batter into the prepared dish and bake for 40-50 minutes. Watch for a golden top and a slight jiggle in the center.

• Cooling and Serving

Let the cake cool completely, then dust with a snowfall of powdered sugar before sharing this lemony delight with friends and family.

Tips for a Silky Lemon Custard Cake

• Customize this delicate cake by experimenting with different citrus flavors like orange or lime zest for a vibrant taste variation.
• Fold egg whites gently to maintain their airiness, creating a heavenly light and creamy custard-like texture that melts in your mouth.
• Wrap the cooled cake tightly in plastic wrap and store in the refrigerator for up to 3 days, ensuring maximum freshness and flavor preservation.
• Prepare the batter ahead of time and refrigerate for 30 minutes before baking to help stabilize the delicate mixture and improve overall cake consistency.
• Elevate the dessert's presentation by topping with fresh berries, a dollop of whipped cream, or a sprinkle of toasted almond slivers for added texture and visual appeal.

How to Present Lemon Custard Cake

• Zesty Lemon Dessert Companion: Fresh berries scattered on top add a burst of color and tangy contrast to the creamy custard cake.
• Creamy Indulgence Pairing: Dollop of whipped cream or a scoop of vanilla ice cream creates a luxurious and refreshing complement to the lemon dessert.
• Afternoon Tea Delight: Slice the cake into elegant portions and serve alongside a hot cup of earl grey or chamomile tea for a sophisticated light dessert experience.
• Coffee Shop Style Finish: Dust with extra powdered sugar and add a delicate mint leaf for a professional bakery-style presentation that elevates the simple yet delicious lemon custard cake.

Lemon Custard Cake Storage Tips

• Cool Cake Cooling Strategy: Let the lemon custard cake rest at room temperature for about 2 hours after baking, allowing the delicate custard layers to set perfectly without cracking or losing texture.
• Refrigeration Magic: Store the cake in an airtight container inside the refrigerator for up to 3-4 days, keeping the custard layer fresh and preventing potential bacterial growth while maintaining its delicate flavor profile.
• Smart Serving Suggestion: Cut chilled slices with a warm, clean knife for smooth edges, ensuring each piece looks elegant and maintains its distinct custard-cake layers without crumbling.
• Freezing Technique: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. Frozen lemon custard cake can last up to 2 weeks, thawing beautifully at room temperature for 30-45 minutes before serving, preserving its original creamy texture and bright citrus notes.

Silky Lemon Custard Cake Recipe

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4.9 from 13 reviews

• Total Time: 55-75 minutes
• Yield: 9 1x

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Description

Creamy lemon custard cake delights dessert enthusiasts with its silky layers of tangy sweetness. Rich European flavors and delicate textures invite home cooks to savor each delectable bite.

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Ingredients

Scale 1x2x3x

• 4 large eggs (room temperature, separated)
• 1.75 cups (414 ml) milk (lukewarm)
• 0.75 cup (90 g) all-purpose flour
• 0.5 cup (113 g) unsalted butter (melted and slightly cooled)
• 0.75 cup (150 g) sugar
• 0.25 cup (60 ml) freshly squeezed lemon juice
• 2 large lemons (grated zest)
• 1 tsp vanilla extract
• powdered sugar (for dusting)

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Instructions

1. Preparation: Line an 8×8-inch baking pan with parchment paper, lightly greasing to prevent sticking, ensuring overhangs for easy removal.
2. Egg White Technique: Whip egg whites to stiff, glossy peaks and reserve momentarily, creating a foundation for the cake’s ethereal texture.
3. Base Mixture: Blend egg yolks and sugar until transforming into a pale, creamy consistency, establishing the cake’s rich undertone.
4. Liquid Integration: Fold in melted butter, vanilla extract, lemon juice, and zest, stirring until the mixture achieves a harmonious, fragrant blend.
5. Dry Ingredient Incorporation: Gently mix flour into the creamy base, maintaining a delicate touch to preserve the batter’s airiness.
6. Liquid Transformation: Stream lukewarm milk into the mixture, whisking continuously to create a smooth, pourable consistency.
7. Folding Technique: Delicately integrate whipped egg whites into the batter, preserving small white clusters that will generate a cloud-like top layer.
8. Baking Process: Pour the gossamer batter into the prepared pan, ensuring even distribution, then place in a preheated 325°F (165°C) oven.
9. Monitoring and Completion: Bake for 40-60 minutes, watching for a firm surface with a gentle center wobble; shield with foil if browning too quickly.
10. Finishing Touches: Cool completely in the pan, then dust with a light veil of powdered sugar and refrigerate any remaining slices for optimal freshness.

Notes

• Egg White Technique: Whip egg whites to stiff, glossy peaks for a light, airy texture that creates the cake’s signature delicate layer.
• Mixing Strategy: Fold ingredients gently to maintain the batter’s airiness, avoiding overmixing which can deflate the delicate structure.
• Temperature Control: Bake at a lower 325°F to prevent excessive browning and ensure even, gentle cooking of the custard-like cake.
• Storage Tip: Refrigerate leftovers to maintain the cake’s moisture and delicate consistency, best consumed within 2-3 days.

• Prep Time: 15 minutes
• Cook Time: 40-60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 210
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 70 mg