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–+ servings
Lemon Custard Cake

Zesty Lemon Custard Cake – Your Perfect Summer Delight

This Lemon Custard Cake is a refreshing and simple dessert that enhances any summer occasion with its delightful flavors and textures.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Sugar Provides sweetness and helps to achieve the desired texture.
  • 1/2 cup Unsalted Butter Adds richness and moisture; consider margarine for a dairy-free option.
  • 1 cup All-Purpose Flour Gives structure to the cake; gluten-free flour works well too.
For the Custard Layer
  • 1/2 cup Lemon Juice Contributes acidity and a refreshing flavor; use freshly squeezed for the best taste.
  • 1 cup Milk Offers moisture; use lukewarm milk for better mixing. Almond milk can substitute for a dairy-free version.
  • 3 large Eggs Essential for rising and building structure; make sure they’re at room temperature for optimal results.
For Topping (Optional)
  • 1 cup Powdered Sugar Dust on top for a sweet finish; it enhances the presentation beautifully.
  • 1 cup Whipped Cream Perfect for serving alongside, adding a creamy contrast to the tart lemon.

Equipment

  • Oven
  • baking dish
  • mixing bowls
  • whisk
  • Electric mixer
  • Parchment Paper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a baking dish by lining it with parchment paper and greasing it for easy removal later.
  2. Separate the eggs into two bowls, beating the egg whites until stiff peaks form. This will create a light texture—set them aside.
  3. Whisk the egg yolks and sugar together in a separate bowl until pale and fluffy, taking about 2-3 minutes.
  4. Combine the melted butter and vanilla extract into the yolk mixture, then gradually mix in the flour until it becomes smooth and well-integrated.
  5. Add the lemon juice and zest, giving the mixture a zesty kick. Slowly pour in the lukewarm milk, stirring until everything is well combined.
  6. Fold in the beaten egg whites gently, making sure to leave some small lumps.
  7. Pour the batter into the prepared pan and bake for about 40-60 minutes, checking at 35 minutes—you're looking for a firm top with a slightly jiggly center.
  8. Cool the cake completely on a wire rack before dusting it generously with powdered sugar for a sweet, finishing touch.
  9. Serve with a dollop of whipped cream for an indulgent treat.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 100mgSugar: 18gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

This cake can be prepared a day in advance for improved flavor. Store leftovers in an airtight container for up to 3 days.

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