lemon custard cake
Master the perfect lemon custard cake recipe with our step-by-step guide. Creamy custard, fluffy sponge & bright citrus flavors in one amazing dessert!
Ingredients
For the Sponge Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons baking powder
- ¼ cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ¼ teaspoon salt
For the Custard Filling:
- 2 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- ⅓ cup fresh lemon juice
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish:
- Powdered sugar for dusting
- Fresh lemon slices
- Mint leaves (optional)
Instructions
- Prepare the Sponge Cake: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan. Cream butter and sugar until fluffy, about 4-5 minutes. Add eggs one at a time, then vanilla.
- Mix Dry Ingredients: In separate bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to butter mixture, beginning and ending with flour.
- Add Lemon Flavor: Gently fold in lemon juice and zest. Pour batter into prepared pan and bake 25-30 minutes until golden and toothpick comes out clean.
- Cool the Cake: Let cake cool completely in pan, then turn out onto wire rack. Once cool, slice horizontally into two even layers.
- Make Custard Base: In heavy saucepan, heat milk and cream over medium heat until just simmering. In separate bowl, whisk egg yolks, sugar, and cornstarch until pale and thick.
- Temper the Eggs: Slowly pour ⅓ of hot milk mixture into egg yolk mixture while whisking constantly to prevent scrambling.
- Cook the Custard: Return mixture to saucepan and cook over medium-low heat, stirring constantly, until it coats the back of a spoon (about 5-7 minutes).
- Finish the Custard: Remove from heat and immediately stir in lemon juice, butter, and vanilla. Strain through fine-mesh sieve if needed. Cool completely.
- Assemble the Cake: Place bottom cake layer in clean 9-inch pan. Pour cooled custard over cake, spreading evenly. Top with second cake layer.
- Final Baking: Bake assembled cake at 325°F (163°C) for 25-30 minutes until custard is just set and doesn't jiggle when gently shaken.
- Cool and Chill: Let cake cool completely, then refrigerate for at least 2 hours or overnight for best texture and flavor development.
- Serve: Dust with powdered sugar and garnish with fresh lemon slices and mint. Cut with sharp knife dipped in warm water between slices.
Notes
Pros:
- Creates an elegant, restaurant-quality dessert perfect for special occasions
- Combines refreshing citrus flavor with rich, creamy custard texture
- Can be made ahead of time, actually improves in flavor overnight
- Impressive presentation that showcases beautiful layers when sliced
- Uses common ingredients that are readily available year-round
- Versatile recipe that works for various occasions from casual to formal
- The bright lemon flavor cuts through the richness, making it not overly heavy
- Requires significant time commitment with multiple steps and cooling periods
- Custard-making technique can be challenging for beginner bakers
- Must be stored in refrigerator, limiting portability for outdoor events
- Custard can curdle if temperature isn't carefully controlled during cooking
- Not suitable for those with egg or dairy allergies without modifications
- Requires precise timing to prevent cake layers from becoming soggy
- Multiple components increase the chance of something going wrong