This Lemon Custard Cake Recipe brings sunshine to your kitchen. The cake combines fluffy sponge with creamy custard layers.
Fresh lemon juice creates a bright, tangy flavor. The custard adds richness and smooth texture. This dessert impresses guests at any gathering.
The cake looks elegant but stays simple to make. Perfect for spring celebrations or summer parties. The recipe uses common ingredients from your pantry.
Every bite delivers the perfect balance of sweet and tart. The soft cake melts in your mouth beautifully. Custard layers provide creamy contrast to light sponge.
This Lemon Custard Cake Recipe becomes a family favorite quickly. The citrus aroma fills your home while baking.
Making this cake creates lasting memories with loved ones. Simple techniques ensure success for beginner bakers.
The result always looks professionally made and tastes amazing.
When I First Introduced To
My grandmother shared this Lemon Custard Cake Recipe during summer visits. She picked fresh lemons from her backyard tree.
The kitchen smelled like sunshine and happiness then. Her gentle hands guided mine through each step. The cake became our special bonding tradition.
Every summer brought new memories around this recipe. Now I share the same joy with others. This cake connects generations through sweet family moments.
Equipment List
- 9-inch round cake pan
- Electric mixer or whisk
- Large mixing bowls (2)
- Measuring cups and spoons
- Fine mesh strainer
- Rubber spatula
- Wire cooling rack
- Small saucepan
- Wooden spoon
Ingredients List
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 3 large eggs
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups whole milk
- 4 egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
Step-by-Step Preparation
- Preheat oven to 350°F (175°C).
- Grease cake pan with butter thoroughly.
- Mix flour, baking powder, and salt together.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well.
- Stir in lemon juice and zest carefully.
- Alternate adding flour mixture and milk slowly.
- Pour batter into prepared cake pan evenly.
- Bake for 25-30 minutes until golden brown.
- Cool completely on wire rack before removing.
- Heat milk in saucepan over medium heat.
- Whisk egg yolks and sugar until pale.
- Add cornstarch to egg mixture gradually.
- Slowly pour hot milk into egg mixture.
- Return mixture to saucepan, whisking constantly.
- Cook until thick, about 3-5 minutes.
- Remove from heat, add lemon juice.
- Stir in butter and lemon zest.
- Cool custard completely before using.
- Cut cake horizontally into two layers.
- Spread custard between layers and on top.
Recipe Tips
- Use room temperature ingredients for better mixing results.
- Don’t overmix the batter to keep cake tender.
- Fresh lemon juice tastes much better than bottled.
- Strain custard to remove any lumps completely.
- Let cake cool completely before adding custard layers.
What Can You Serve With Lemon Custard Cake Recipe
- Fresh Berry Compote: Mix strawberries, blueberries, and raspberries with honey. The fruit adds natural sweetness and beautiful color contrast.
- Vanilla Ice Cream: Creamy vanilla perfectly balances the tart lemon flavors. The cold ice cream complements the room temperature cake.
- Whipped Cream: Light, airy whipped cream adds extra richness. Garnish with lemon zest for elegant presentation.
Conclusion
This Lemon Custard Cake Recipe creates unforgettable dessert experiences for everyone.
The combination of fluffy cake and creamy custard satisfies every sweet tooth perfectly. Fresh lemon brings brightness that lifts spirits on any day.
Making this cake becomes easier with practice and patience. Your family will request this Lemon Custard Cake Recipe for special occasions repeatedly.
The homemade taste beats store-bought desserts every single time.
More Amazing Recipes
- Fridheimar Tomato Soup Recipe
- Texadelphia Mustard Blend Recipe
- Brookville Hotel Fried Chicken Recipe
- Side Street Inn Pork Chops Recipe
Lemon Custard Cake Recipe
Equipment
- 9-inch round cake pan
- Electric mixer or whisk
- Large mixing bowls (2)
- Measuring cups and spoons
- Fine mesh strainer
- Rubber spatula
- Wire cooling rack
- Small saucepan
- Wooden spoon
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 3 large eggs
- ½ cup unsalted butter softened
- 1 cup whole milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups whole milk
- 4 egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
Instructions
- Preheat oven to 350°F (175°C).
- Grease cake pan with butter thoroughly.
- Mix flour, baking powder, and salt together.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well.
- Stir in lemon juice and zest carefully.
- Alternate adding flour mixture and milk slowly.
- Pour batter into prepared cake pan evenly.
- Bake for 25-30 minutes until golden brown.
- Cool completely on wire rack before removing.
- Heat milk in saucepan over medium heat.
- Whisk egg yolks and sugar until pale.
- Add cornstarch to egg mixture gradually.
- Slowly pour hot milk into egg mixture.
- Return mixture to saucepan, whisking constantly.
- Cook until thick, about 3-5 minutes.
- Remove from heat, add lemon juice.
- Stir in butter and lemon zest.
- Cool custard completely before using.
- Cut cake horizontally into two layers.
- Spread custard between layers and on top.
Notes
- Use room temperature ingredients for better mixing results.
- Don’t overmix the batter to keep cake tender.
- Fresh lemon juice tastes much better than bottled.
- Strain custard to remove any lumps completely.
- Let cake cool completely before adding custard layers.
