Lemon Custard Cake is a soft, delicate dessert with a magical texture that separates into two irresistible layers as it bakes—a light sponge cake on top and a creamy lemon custard underneath. It’s bright, tangy, and perfectly sweet, making it the ultimate dessert for lemon lovers.
Why You’ll Love This Recipe
I love how this cake delivers both fluffiness and creaminess in every bite. It tastes fresh and zesty thanks to the lemon, but still has that comforting, melt-in-your-mouth custard layer that makes it feel indulgent. It’s easy to make, bakes in one dish, and is just as impressive served warm or chilled.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
eggs, separated
granulated sugar
unsalted butter, melted and slightly cooled
all-purpose flour
fresh lemon juice
lemon zest
milk, lukewarm
vanilla extract
salt
powdered sugar (for dusting, optional)
directions
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I preheat the oven to 325°F (163°C) and lightly grease an 8×8-inch baking dish.
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I separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form, then set them aside.
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In another bowl, I beat the egg yolks with the sugar until pale and creamy. I stir in the melted butter, lemon juice, zest, and vanilla.
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I sift in the flour and mix until combined, then slowly add the milk, mixing until the batter is smooth and very thin.
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I gently fold in the beaten egg whites in batches—some lumps are okay.
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I pour the batter into the baking dish and bake for 40–45 minutes, or until the top is golden and the center is just set with a slight jiggle.
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I let the cake cool completely before dusting with powdered sugar and slicing into squares.
Servings and timing
This recipe makes 9 squares. Prep time is about 20 minutes, and bake time is 40–45 minutes, with additional cooling time before slicing.
Variations
Sometimes I add a tablespoon of poppy seeds for a lemon-poppy twist. I’ve also made it with orange juice and zest for a citrus variation. If I want an extra custardy texture, I bake it in a water bath. For a gluten-free version, I use a 1:1 gluten-free flour blend.
storage/reheating
I store the cake covered in the fridge for up to 3 days. It can be served cold or brought to room temperature. I don’t usually reheat it, since the custard layer is best enjoyed cool or slightly chilled.
FAQs
Why does this cake separate into layers?
The thin batter and whipped egg whites cause the cake to separate during baking—creating a fluffy layer on top and a creamy custard base underneath.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, and the zest is essential for that bright lemon taste. I recommend using fresh lemons if possible.
Is the batter supposed to be runny?
Yes, the batter will be very thin after adding the milk. That’s what helps form the custard layer during baking.
How do I know when it’s done baking?
The top should be golden and set, and the center should have a gentle jiggle—like a cheesecake. It will firm up more as it cools.
Can I double the recipe?
Yes, I double the ingredients and bake it in a 9×13-inch dish. I just add about 5–10 minutes to the baking time and keep an eye on the top.
Conclusion
Lemon Custard Cake is a light yet decadent dessert that’s bursting with lemon flavor and a unique layered texture that always impresses. Whether I serve it after dinner or enjoy a slice with coffee or tea, this cake never fails to deliver that perfect balance of sweet, creamy, and citrusy goodness.
Print
Lemon Custard Cake
- Prep Time: 20 minutes
- Total Time: About 1 hour + cooling
- Yield: 9 squares
- Category: Dessert, Cakes
- Method: Baked
- Cuisine: American, European-Inspired
- Diet: Vegetarian
Description
Lemon Custard Cake is a magical, two-layer dessert that separates as it bakes—creating a soft sponge cake on top and a creamy lemon custard on the bottom. Bursting with fresh lemon flavor and sweet, tangy goodness, this light and delicate treat is the perfect dessert for spring, summer, or anytime you’re craving something citrusy and comforting.
Ingredients
- For the Cake:
- Eggs, separated
- Granulated sugar
- Unsalted butter, melted and slightly cooled
- All-purpose flour
- Fresh lemon juice
- Lemon zest
- Milk, lukewarm
- Vanilla extract
- Salt
- Powdered sugar (for dusting, optional)
Instructions
-
Preheat oven to 325°F (163°C). Lightly grease an 8×8-inch baking dish.
-
Separate the eggs. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
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In another bowl, beat the egg yolks with sugar until pale and creamy.
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Stir in melted butter, lemon juice, zest, and vanilla extract.
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Sift in flour and mix until combined.
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Slowly add the lukewarm milk and mix until batter is smooth and very thin.
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Gently fold in the egg whites in batches. It’s okay if the batter is a little lumpy.
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Pour the batter into the prepared baking dish and bake for 40–45 minutes, or until the top is golden and the center has a gentle jiggle.
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Let the cake cool completely before dusting with powdered sugar. Slice into squares and serve.
Notes
- Batter will be very runny—this helps form the custard layer.
- For extra custard, bake in a water bath.
- Add poppy seeds for a lemon-poppy version, or swap in orange juice/zest for a citrus variation.
- Use a 1:1 gluten-free flour blend for a gluten-free option.
- Serve chilled or at room temperature—no reheating needed.
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