Does a custard-filled cake need to be refrigerated?

Yes, a custard-filled cake like Lemon Custard Cake should be refrigerated to keep the custard layer fresh and safe to eat.

How long does lemon custard cake last in the fridge?

Lemon custard cake can be stored in the fridge for up to 4 days. Keep it covered to maintain freshness and flavor.

Why is my lemon custard not thickening?

If your custard isn’t thickening, it could be due to underbaking or using cold milk. Make sure the milk is at room temperature and bake until the center is just slightly jiggly.

Why is my lemon cake not fluffy?

A dense lemon cake may result from overmixing or not properly whipping the egg whites. Be sure to gently fold in the egg whites to keep the batter light and airy.

Can I make lemon custard cake ahead of time?

Yes, this cake is great made ahead. In fact, the texture and flavor improve after a few hours in the fridge, making it ideal for prepping in advance.

Lemon Custard Cake | Moist & Easy Dessert Idea

Description

A light, zesty Lemon Custard Cake featuring a creamy custard center and airy sponge top. Perfect for brunch, tea, or dessert anytime.

Ingredients

Scale

4 large eggs, separated
1 1/4 cups granulated sugar
1 tablespoon lemon zest (freshly grated)
1/2 cup melted unsalted butter
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 1/4 cups milk (room temperature)
Powdered sugar (for garnish, optional)

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Instructions

Preheat oven to 325°F (160°C). Grease and line a 9×9-inch baking pan with parchment paper.
In a mixing bowl, whisk the egg yolks and sugar until pale and creamy.
Add lemon zest, lemon juice, melted butter, and vanilla extract. Mix well.
Sift flour and salt together and gradually mix into the wet ingredients.
Slowly whisk in the room-temperature milk to create a smooth, thin batter.
In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter in batches.
Pour batter into the prepared pan and smooth the top.
Bake for 40–45 minutes until the top is golden and center is slightly jiggly.
Cool completely in the pan. Dust with powdered sugar before serving.

Notes

Use fresh lemon juice for best flavor.
Room-temperature milk helps maintain smooth custard texture.
Fold egg whites gently to preserve the airiness of the batter.
Can be made a day in advance and stored in the fridge.
Use almond or oat milk for a dairy-free version.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 24g
Sodium: 90mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0.5g
Protein: 5g
Cholesterol: 95mg