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Lemon Custard Cake

A soft and creamy lemon cake, perfect for summer with its refreshing lemon flavor.

  • Total Time: 60-80 minutes
  • Yield: 9 1x

Ingredients

Scale
  • 4 eggs (room temperature), separated
  • ¾ cup sugar
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup freshly squeezed lemon juice
  • Grated zest from 2 large lemons
  • 1 ¾ cups milk, lukewarm
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 325°F. Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides, and lightly grease with cooking spray.
  2. Whip the egg whites until stiff peaks form, set aside.
  3. Beat the egg yolks and sugar until pale yellow.
  4. Add melted butter and vanilla, and mix until evenly combined.
  5. Mix in flour until evenly incorporated.
  6. Add lemon juice and lemon zest, and mix until combined.
  7. Slowly beat in the milk until well combined.
  8. Add egg whites and whisk by hand, leaving small lumps.
  9. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center, but the top is firm to touch).
  10. Cool the cake completely before dusting it with powdered sugar.

Notes

This cake is known for its magical separation into layers during baking. Be careful not to overbake, as it can become rubbery.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 40-60 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 250
  • Sugar: 20
  • Sodium: 100
  • Fat: 12
  • Saturated Fat: 8
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 60