Lemon Custard Cake

Lemon Custard Cake is a delightful dessert featuring creamy custard and fluffy cake, perfect for summer.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

1 cup Sugar Essential for balancing the tartness of lemon
1/2 cup Unsalted Butter Adds richness
1 cup All-Purpose Flour Provides structure
4 large Eggs Room temperature egg whites create better volume

For the Custard Filling

1/2 cup Lemon Juice Freshly squeezed for best flavor
1 tablespoon Lemon Zest Freshly grated for maximum aroma
2 cups Milk Full-fat recommended for creaminess

For the Topping

1 cup Powdered Sugar Dust lightly on top for a sweet finish

Equipment

Electric mixer
8-inch square baking pan
Parchment paper
Wire rack

Method

Step-by-Step Instructions for Lemon Custard Cake

Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper.
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form.
Whisk the egg yolks and sugar until pale yellow, then blend in the melted butter.
Gradually add the flour to the egg yolk mixture, mixing until smooth. Add lemon juice and zest.
Pour in the lukewarm milk and stir gently to combine.
Fold in the whipped egg whites carefully to maintain lightness.
Pour the batter into the prepared pan and bake for 40-60 minutes.
Let the cake cool completely before lifting it out using the parchment paper.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Best served chilled and pairs well with whipped cream or fresh fruit.

Tried this recipe?

Let us know how it was!