Irresistibly Bright Lemon Custard Cake – 7 Powerful Reasons This Sunshine Dessert Will Melt Your Heart

Oh my dear friends… thank you for being here. If there’s one dessert that feels like sunshine pouring through the kitchen window, it’s this Lemon Custard Cake. The first time I sliced into it, I actually gasped — a soft, fluffy cake layer on top and a silky lemon custard tucked beneath like a sweet little surprise.

It’s light. It’s bright. It’s perfectly sweet with that fresh lemon zing we all adore. And the best part? It looks like something from a charming European bakery, but it’s secretly so simple.

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Now let’s bake a little sunshine.

Overview of Lemon Custard Cake

Lemon Custard Cake is a magical one-batter dessert that separates while baking into two luscious layers: a tender sponge cake on top and a creamy lemon custard underneath.

Why You’ll Love It

• Two textures in one cake
• Fresh, vibrant lemon flavor
• Light yet indulgent
• Perfect for spring and summer gatherings
• Simple pantry ingredients
• Bakery-style presentation

What It Tastes Like

The top is airy and soft like a delicate sponge cake. Beneath it, a smooth, creamy lemon custard layer that melts in your mouth. The balance of sweetness and citrus tang is absolutely dreamy.

Full Ingredients (Complete & Detailed)

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Yield: 9 large servings

• 4 large eggs, room temperature, separated
• ¾ cup (150 g) granulated sugar
• ½ cup (115 g) unsalted butter, melted and slightly cooled
• ⅓ cup (40 g) all-purpose flour, sifted
• 1 ¾ cups (420 ml) whole milk, lukewarm
• ¼ cup (60 ml) fresh lemon juice (about 2 lemons)
• 1 tablespoon finely grated lemon zest
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine salt
• Powdered sugar, for dusting (optional)

Tools You’ll Need

• 8×8 inch baking dish
• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Spatula
• Fine sieve

How to Make Lemon Custard Cake

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Step 1: Preheat & Prepare

Preheat oven to 325°F (160°C).
Grease and line an 8×8 baking dish.

Step 2: Whip Egg Whites

In a clean bowl, beat egg whites until stiff peaks form.
Set aside gently.

Step 3: Mix Yolks & Sugar

In another bowl, beat egg yolks with sugar until pale and creamy.

Add melted butter and vanilla. Mix well.

Step 4: Add Flour

Whisk in sifted flour and salt until smooth.

Step 5: Add Milk & Lemon

Slowly pour in lukewarm milk while whisking.

Add lemon juice and zest. The batter will be thin — that’s perfect.

Step 6: Fold Egg Whites

Gently fold whipped egg whites into batter.
Small lumps are fine — don’t overmix.

Step 7: Bake

Pour batter into prepared dish.

Place dish into a larger pan and add hot water halfway up sides (water bath method).

Bake 45–55 minutes until top is lightly golden and set.

Step 8: Cool

Cool completely before slicing. Dust with powdered sugar.

Slice and admire those magical layers!

What to Serve with Lemon Custard Cake

• Fresh berries
• Light whipped cream
• Iced tea or espresso
• Lemon zest garnish

Pair it with these favorites from my kitchen:

• https://poulef.com/limoncello-ricotta-bundt-cake
• https://poulef.com/greek-yogurt-cinnamon-banana-bread
• https://poulef.com/chocolate-loaf-cake
• https://poulef.com/best-ever-soft-peanut-butter-cookies
• https://poulef.com/honey-butter-cornbread

Because every dessert deserves friends.

Tips for Making It Perfect

• Use room-temperature eggs.
• Don’t skip the water bath — it ensures custard texture.
• Fold egg whites gently to maintain air.
• Cool completely for clean slices.
• Use fresh lemon juice — never bottled.

Storage Instructions

Refrigerator: Store covered up to 4 days.
Freezer: Not recommended (custard texture changes).

Serve chilled or slightly cool for best texture.

General Information

This cake belongs to the family of magic custard cakes — European-inspired desserts where one batter transforms into multiple layers during baking. The lemon version is especially loved for spring holidays and brunch gatherings.

It’s elegance made simple.

Frequently Asked Questions

Why did my cake not separate into layers?

Egg whites may have been overmixed into batter.

Can I use bottled lemon juice?

Fresh juice gives the best flavor.

Can I make it dairy-free?

Use full-fat plant milk and vegan butter, though texture may vary.

Why use a water bath?

It ensures even cooking and creamy custard texture.

Can I double the recipe?

Yes — use 9×13 pan and increase bake time slightly.

Nutritional Information (Per Serving – 9 servings)

Nutrient	Amount
Calories	290 kcal
Carbohydrates	32g
Sugar	24g
Protein	6g
Fat	15g
Saturated Fat	9g
Fiber	0g
Sodium	120mg

Interactive Element

If this Lemon Custard Cake brings sunshine to your table, I would LOVE to see it!

Save this recipe and tag me on Pinterest:
https://www.pinterest.com/poulefrecipe/

Tag a friend who needs a slice of this bakery-style beauty

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