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.
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Separate the eggs. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
-
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.
