Lemon Custard Cake | Moist & Easy Dessert Idea

Lemon Custard Cake is a light, creamy dessert bursting with fresh lemon flavor. Quick to make and irresistibly smooth, it’s the perfect treat when you’re craving something sweet yet refreshing—with just the right zing.

Whether you’re hosting friends and want a simple, impressive dessert or just treating yourself on a sunny afternoon, Lemon Custard Cake is the answer. With its silky custard base and soft, airy sponge topping, this easy lemon dessert strikes the perfect balance of citrus and sweetness.

Whether you’re a first-time baker or a seasoned pro, this moist lemon custard cake is sure to become a household favorite.

In this ultimate guide, we’ll walk you through how to make Lemon Custard Cake at home, reveal tips for the perfect texture, and share expert advice, serving ideas, and answers to the most common questions. Ready to impress? Let’s get baking!

Why You’ll Love This Lemon Custard Cake

• Zesty & Refreshing – The perfect balance of sweet and tart.

• Three Textures in One Bite – A magical mix of sponge, custard, and a golden top.

• Customizable – Dairy-free? Gluten-free? No problem!

• Just 15 Minutes of Prep – Simple steps, big flavor.

• Family-Approved – Loved by kids and adults alike.

•  Inspired by Italian lemon custard cake traditions.

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Ingredients for Lemon Custard Cake

Here’s everything you’ll need to make this old fashioned lemon custard cake:

 Main Ingredients:

• 4 large eggs, separated

• 1¼ cups granulated sugar

• 1 tbsp fresh lemon zest

• ½ cup unsalted butter, melted

• ½ cup fresh lemon juice

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• ¼ tsp salt

• 1¼ cups milk, at room temperature

• Powdered sugar, for garnish (optional)

 Optional Substitutions:

• Dairy-Free: Use almond or oat milk instead of dairy milk.

• Gluten-Free: Swap in gluten-free all-purpose flour.

• Sweeter Option: Increase sugar to 1½ cups for a richer flavor.

How to Make Lemon Custard Cake – Step by Step

Follow these simple steps to create the best homemade lemon custard cake.

Step 1: Prepare Your Baking Equipment

Preheat your oven to 325°F (160°C). Grease a 9×9-inch baking pan and line it with parchment paper.

Step 2: Whisk the Egg Yolks and Sugar

In a large bowl, whisk the egg yolks with the granulated sugar until the mixture turns pale and creamy (about 2-3 minutes).

Step 3: Add the Lemon Elements

Stir in the lemon zest, lemon juice, melted butter, and vanilla extract. Mix until smooth.

Step 4: Combine the Dry Ingredients

Sift the flour and salt together. Gradually stir this into your wet mixture until smooth.

Step 5: Incorporate the Milk

Slowly whisk in the room temperature milk. This will create a thin, custard-like batter.

Step 6: Whip the Egg Whites

In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter in batches to keep the mixture airy.

Step 7: Bake

Pour the batter into your pan and smooth the top. Bake for 40–45 minutes, or until the top is golden and the center is slightly jiggly.

Step 8: Cool and Serve

Let the cake cool completely. Dust with powdered sugar before slicing. Serve chilled or at room temp.

Pro Tips for Making the Best Lemon Custard Cake

• Use fresh lemons. Bottled juice lacks the zing and aroma of fresh citrus.

• Don’t overmix. Especially when folding in the egg whites—gentle is key!

• Cool completely. The custard sets as it cools, so don’t rush this step.

Common Questions:

• Can I make lemon custard cake ahead of time?
  Yes! It’s even better the next day.

• What is the secret to moist lemon custard cake?
  Fresh ingredients and gentle folding for that perfect custard rise.

Best Ways to Serve Lemon Custard Cake

Serve this cake:

• With whipped cream and fresh berries

• Alongside hot tea or iced lemon water

• As a light dessert after seafood or pasta dishes

Related Recipe :

• Lemon Blueberry Cookies 

• Gluten-Free Cupcakes

• Keto Buns – Easy Low-Carb Bread for Sandwiches

Nutritional Information for Lemon Custard Cake

Note: Values are approximate and may vary with ingredient substitutions.

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Storage & Leftovers

• Fridge: Store covered for up to 4 days.

• Freezer: Wrap tightly and freeze for up to 2 months.

• Reheating: Warm individual slices in the microwave for 15-20 seconds.

Voice Search Optimized Q&A:

• How long does lemon custard cake last in the fridge?
  About 4 days when properly stored.

• What’s the best way to reheat lemon custard cake?
  Use a microwave for 15–20 seconds or enjoy chilled.

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You Asked, We Answered

 Does a custard-filled cake need to be refrigerated?

Yes, refrigerate to maintain the custard texture and avoid spoilage.

 How long does lemon custard last?

The custard layer is good for up to 4 days when refrigerated.

 Why is my lemon custard not thickening?

It may be underbaked or your milk wasn’t room temperature.

 Why is my lemon cake not fluffy?

Overmixing or not whipping egg whites to stiff peaks can cause this.

Final Thoughts

Now you know how to make the best Lemon Custard Cake at home! This citrusy classic is sure to delight guests and family alike, with its light, dreamy texture and bold lemon flavor. Whether you’re a beginner or a baking pro, this recipe is easy to follow, customizable, and always impressive.

Tried this recipe? Let us know in the comments!
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