Lemon Custard Cake Recipe
This Lemon Custard Cake Recipe brings sunshine to your kitchen. The cake combines fluffy sponge with creamy custard layers.
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.