Lemon Custard Cake – A Deliciously Zesty Treat is a delightful dessert that brings together the best of both worlds: a light, fluffy cake with a creamy, custard-like base. Infused with fresh lemon zest and juice, this dessert is perfectly balanced with a sweet and tart flavor. Whether you’re a lemon lover or simply in the mood for something refreshing, this cake is sure to become a favorite. The buttery cake batter transforms into a delightful custard layer as it bakes, making each bite a heavenly combination of textures. This treat is ideal for serving at any occasion when you’re craving something light yet indulgent.
Why You’ll Love This Recipe
I absolutely love this Lemon Custard Cake for its unique combination of textures and flavors. The top of the cake is light and airy, while the bottom forms a smooth, creamy custard layer that is bursting with bright, citrusy lemon flavor. The balance of sweetness and tartness is just perfect, making it a refreshing dessert after any meal. It’s also incredibly easy to make, with minimal ingredients and simple steps. The best part is that it looks and tastes like a more complex dessert, yet it only takes an hour to prepare from start to finish!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup milk
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Powdered sugar, for dusting (optional)
Directions
Preheat the oven to 350°F (175°C) and grease a 9-inch round baking dish or pie dish.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together the flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Pour in the milk and stir until smooth.
Pour the batter into the prepared dish. It will seem runny, but that’s completely normal.
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. As it bakes, the cake will form a custard-like layer at the bottom.
Let the cake cool for 10 minutes before serving. Dust with powdered sugar if desired, and serve warm or at room temperature.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
Variations
Berry Twist: Add fresh berries like raspberries or blueberries to the batter for a fruity twist. Just gently fold them in before baking.
Lemon-Lime: Combine lemon and lime juice for an even more citrusy punch. The zest of lime can also be added for a unique flavor blend.
Gluten-Free Option: Swap the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free. Make sure to check the packaging for any specific instructions.
Meringue Top: For an extra touch, consider topping the cake with a light meringue. Bake it for a few extra minutes until golden brown.
Coconut Lemon: Add some shredded coconut to the batter for a tropical flair.
Storage/Reheating
This Lemon Custard Cake can be stored at room temperature for up to 2 days, covered with plastic wrap or foil. If you want to keep it fresh longer, store it in the fridge for up to 4 days. Simply reheat it in the microwave for 15-20 seconds or warm it up in the oven at 350°F (175°C) for about 10 minutes for a fresh, warm slice.
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FAQs
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time. Just store it in an airtight container at room temperature for up to 2 days, or refrigerate it for longer storage. Reheat it gently before serving.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. However, the fresh zest adds a lot of flavor, so I suggest not skipping it.
What can I serve with this cake?
This cake is delicious on its own, but it pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or some fresh berries for added flavor.
Why does the cake form a custard layer at the bottom?
The batter is runny when poured into the baking dish, but as it bakes, the ingredients separate and form two distinct layers: a light cake on top and a creamy custard on the bottom. This is the magic of the recipe!
Can I freeze Lemon Custard Cake?
Yes, you can freeze the cake! Once it’s cooled, wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag. It will keep for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat as needed.
Conclusion
Lemon Custard Cake is one of those desserts that feels both comforting and refreshing, with its delightful balance of textures and its zesty lemon flavor. I love how simple it is to make, yet it always impresses with its elegance and taste. Whether you’re serving it at a family gathering, a special celebration, or just for yourself on a cozy afternoon, this cake is guaranteed to be a hit. The creamy custard layer at the bottom makes each bite feel luxurious, while the light cake top keeps it airy and delicate. Give it a try – it’s a recipe you’ll want to make again and again!
📖 Recipe:
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Lemon Custard Cake – A Deliciously Zesty Treat
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
This Lemon Custard Cake combines a light, airy cake with a rich, creamy custard base, infused with bright lemon zest and juice. A perfect balance of sweet and tart flavors, this cake is easy to make and perfect for any occasion. Its unique texture, with a fluffy top and custard-like bottom, makes it a refreshing dessert that everyone will love.
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup milk
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round baking dish or pie dish.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Pour in the milk and stir until smooth.
- Pour the batter into the prepared dish. It will be runny, which is normal.
- Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. As it bakes, the cake will form a custard-like layer at the bottom.
- Let the cake cool for 10 minutes before serving. Dust with powdered sugar if desired, and serve warm or at room temperature.
Notes
You can add fresh berries, like raspberries or blueberries, to the batter for a fruity twist.
Swap lemon for a lemon-lime blend or add lime zest for a more citrusy flavor.
For a gluten-free option, use a gluten-free flour blend.
For an extra indulgent touch, top with a meringue before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 220 kcal
