Lemon Custard Cake
A magical single-batter cake that bakes into three beautiful layers: a moist lemon-infused cake base, a creamy custard middle, and a light, airy sponge top. Bright, refreshing, and surprisingly easy to make, this dessert is perfect for brunch, afternoon tea, or a light after-dinner treat.
Equipment
- 8×8-inch or 9×9-inch square baking pan
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Measuring Cups and Spoons
- Zester or fine grater
- Oven mitts
- Cooling rack
- Optional: parchment paper or non-stick spray
Ingredients
- 4 large eggs, separated
- 1 cup granulated sugar
- ½ cup unsalted butter, melted and cooled
- ¾ cup all-purpose flour
- 1 cup whole milk (room temperature)
- Zest of 2 lemons
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- Pinch of salt
- Powdered sugar (for dusting)
- Optional: fresh berries or whipped cream for serving
Instructions
- Preheat your oven to 325°F (160°C). Grease your baking pan and optionally line it with parchment paper.
- Separate eggs carefully, placing whites in a large mixing bowl and yolks in another.
- Whip egg whites with cream of tartar and a pinch of salt using an electric mixer until stiff, glossy peaks form. Set aside.
- In the yolks bowl, beat egg yolks with sugar until pale and creamy.
- Gradually add melted butter, vanilla extract, lemon zest, and lemon juice to the yolks mixture, blending well.
- Sift flour over the yolk mixture, then gradually whisk in milk until smooth and thin.
- Gently fold about one-third of the egg whites into the yolk batter to lighten it, then fold in the remaining whites carefully, keeping as much air as possible. Some small streaks are okay.
- Pour batter into prepared pan. Place the pan in the oven and bake for 45–55 minutes. The cake is done when the top is golden and jiggles slightly in the center.
- Remove from oven and let cool completely on a wire rack before slicing.
- Dust with powdered sugar and serve chilled or at room temperature with optional whipped cream or berries.
Notes
- Use room-temperature ingredients for best texture and easy mixing.
- Be gentle folding the egg whites to maintain the airy sponge layer.
- If top browns too quickly, tent with foil halfway through baking.
- For dairy-free, substitute milk and butter with plant-based alternatives.
- Cake keeps well refrigerated for 2–3 days; bring to room temp before serving for best flavor.
- Try adding a teaspoon of finely grated lemon zest to the powdered sugar dusting for extra zing.