If you’re craving a dessert that feels like a bright burst of sunshine on your plate, this Lemon Custard Cake Recipe is exactly what you need. Imagine a tender, buttery cake layered with the creamiest, tangy lemon custard and finished with a glossy, zesty glaze. It’s a harmonious balance of sweet and tart that melts in your mouth, perfect for sharing with friends or treating yourself. This delightful cake isn’t just a feast for your taste buds—it’s a comforting, impressive dessert that’s surprisingly easy to make at home.
Ingredients You’ll Need
Getting ready to create this Lemon Custard Cake Recipe is a joy because the ingredients are straightforward and essential, each playing a vital role from structure to flavor to that irresistible lemony freshness.
- All-purpose flour (2 1/2 cups or 300g): The backbone of the cake, providing a tender crumb when combined perfectly.
- Baking powder (1 teaspoon): Helps the cake rise to a fluffy, light texture you’ll adore.
- Baking soda (1/2 teaspoon): Works with the acidic lemon juice to create just the right lift.
- Salt (1/4 teaspoon): Enhances all the flavors without being overpowering.
- Unsalted butter (1 cup or 226g, softened): Gives the cake richness and moisture for that melt-in-your-mouth feel.
- Granulated sugar (1 3/4 cups or 350g): Sweetens the cake perfectly and creates a lovely texture when creamed with butter.
- Large eggs (3): Bind the ingredients and contribute to the cake’s tender structure.
- Vanilla extract (1 teaspoon): Adds depth and balances the tart lemon brilliance.
- Buttermilk (1 cup or 240ml): Keeps the cake moist and adds a slight tanginess that complements the lemon.
- Fresh lemon juice (1/4 cup plus extra for glaze): The star of the show—bright, fresh lemon flavor that wakes up your palate.
- Lemon zest (2 tablespoons finely grated, plus extra): Intensifies the citrus aroma and adds bursts of flavor in every bite.
- Heavy cream (1 cup or 240ml): For the rich and silky custard filling.
- Granulated sugar (1/2 cup or 100g for custard): Sweetens the custard just right.
- Egg yolks (2, large): Thicken the custard to a luscious consistency.
- Cornstarch (2 tablespoons): Ensures the custard sets perfectly without lumps.
- Butter (1 tablespoon, unsalted): Adds a velvety finish to the custard’s texture.
- Pinch of salt: Balances flavors and highlights sweetness in the custard.
- Powdered sugar (1 cup or 120g): Used in the smooth lemon glaze for that perfect finishing touch.
How to Make Lemon Custard Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and preparing a 9-inch round cake pan with grease, flour, or parchment for easy cake removal. Whisk together the flour, baking powder, baking soda, and salt in a bowl to get your dry ingredients ready. In a separate, larger bowl, cream the softened butter with granulated sugar until light and fluffy, which typically takes about 3 to 5 minutes with an electric mixer. Next, add eggs one at a time, stirring in the vanilla extract. Alternately fold in the dry ingredients and buttermilk, beginning and ending with the dry mix, mixing just until combined. Finally, stir in the fresh lemon juice and grated lemon zest to infuse the batter with that signature citrus punch.
Step 2: Bake the Cake
Pour your luscious batter into the prepared cake pan and spread it evenly. Bake for 30 to 35 minutes until a skewer inserted in the center comes out clean. This golden, fragrant cake is the perfect base for the luscious custard to come. Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely—giving you that ideal texture for layering.
Step 3: Make the Lemon Custard Filling
While your cake cools, it’s time to create the creamy custard that makes this Lemon Custard Cake Recipe unforgettable. In a saucepan, whisk together heavy cream, sugar, lemon juice, egg yolks, cornstarch, and a pinch of salt. Stir the mixture constantly over medium heat until it thickens and reaches a simmer, usually about 5 to 7 minutes. Remove from heat and stir in the butter and lemon zest to add that extra creamy richness. Transfer the custard to a bowl and cover tightly with plastic wrap pressed directly onto the surface to prevent skin. Chill this in the refrigerator for at least 2 hours so it thickens into the perfect spreadable consistency.
Step 4: Assemble the Cake
When the cake and custard have cooled, you’re ready to assemble. If needed, level the top of the cake with a serrated knife for even layering. Slice the cake horizontally into two equal layers. Place the first layer on your serving plate, then generously spread the chilled lemon custard over it, savoring the beautiful contrast of flavors and textures. Top this with the second cake layer, creating that classic layered look and delicious mouthful in every bite.
Step 5: Add the Lemon Glaze
For the final flourish, whisk together powdered sugar and fresh lemon juice until smooth, adding juice one tablespoon at a time until you reach the desired consistency—pourable but thick enough to coat the cake. For an extra pop of lemon aroma, stir in some grated lemon zest if you like. Drizzle the glaze evenly over the top of the cake and allow it to set for a few minutes. This glossy lemon topping ties the entire Lemon Custard Cake Recipe together with a zingy, sweet finish.
How to Serve Lemon Custard Cake Recipe
Garnishes
Simple garnishes can elevate the charm of this cake—think fresh lemon slices, a few sprigs of mint, or a dusting of powdered sugar for an elegant finish. These add a little fresh or visual contrast that complements the vibrancy of the cake without overwhelming it.
Side Dishes
Serve a slice alongside a cup of freshly brewed tea or a light, fruity white wine for a delightful pairing. Fresh berries or a scoop of vanilla ice cream can also add a refreshing sidekick to the creamy, tangy custard layers.
Creative Ways to Present
For a party, slice the cake into small squares and serve on decorative platters with edible flowers. Alternatively, individual cupcakes filled with lemon custard mimic the same flavors in dainty portions, perfect for sharing or gifting. You can also layer the cake in a glass trifle bowl for a stunning visual treat where all the lemony layers shine through.
Make Ahead and Storage
Storing Leftovers
This Lemon Custard Cake Recipe keeps well covered in the refrigerator for up to 3 days. Store it in an airtight container or loosely covered with plastic wrap to maintain moisture and freshness without absorbing fridge odors.
Freezing
If you want to save some for later, freeze the cake without glaze and custard filling; wrap tightly in plastic and aluminum foil. The custard and glaze can be prepared fresh another day for best texture. Thaw the cake layers in the fridge overnight before assembling.
Reheating
This cake is best enjoyed chilled, but if you prefer it slightly warm, bring slices to room temperature or warm gently in a microwave for about 10 seconds. Avoid overheating to preserve the custard’s delicate texture and flavor.
FAQs
Can I use regular milk instead of buttermilk?
You can, but adding a tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for 5 minutes mimics buttermilk’s acidity, which is essential for the cake’s tender crumb and reaction with baking soda.
Is this cake gluten-free?
This Lemon Custard Cake Recipe uses all-purpose flour, which contains gluten. For a gluten-free version, you’d need a carefully balanced gluten-free flour blend, but results may vary since gluten affects cake texture.
Can I make the custard without eggs?
Egg yolks are key for thickening and creating that silky custard texture. While alternatives exist, such as cornstarch-based puddings, they won’t have the same richness and depth as this classic custard.
How do I prevent the custard from curdling?
Stir the custard constantly over medium heat and avoid boiling. Cook it until it just reaches a simmer, then remove from heat immediately. Using fresh eggs and tempering them gradually with the hot mixture also helps smoothness.
Can I make this cake vegan?
Converting this cake to vegan would require substantial ingredient swaps like plant-based butter, non-dairy milk, and vegan egg replacers, along with experimenting for the custard. This recipe as written is best for those who enjoy traditional ingredients.
Final Thoughts
This Lemon Custard Cake Recipe is a brilliant way to brighten any occasion with a luscious, citrusy treat that feels both comforting and special. Once you master this recipe, it will quickly become a beloved staple in your baking repertoire. So grab those lemons and get ready to impress yourself (and your friends) with a cake that truly sings with flavor.
Print
Lemon Custard Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Custard Cake is a delightful and easy-to-make dessert featuring a moist lemon-infused cake layered with a rich, creamy lemon custard filling and topped with a tangy lemon glaze. Perfect for any occasion, this recipe combines bright citrus flavors with creamy textures to create an irresistible treat.
Ingredients
Cake
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1/4 cup (60ml) lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
Lemon Custard Filling
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30ml) lemon juice, freshly squeezed
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest, finely grated
- Pinch of salt
Lemon Glaze
- 1 cup (120g) powdered sugar
- 3–4 tablespoons lemon juice, freshly squeezed (adjust to desired consistency)
- 1 teaspoon lemon zest, finely grated (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients alternately with the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Add Lemon Flavors: Stir in the freshly squeezed lemon juice and the finely grated lemon zest until evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
- Prepare Custard Filling: In a medium saucepan, whisk together heavy cream, granulated sugar, lemon juice, egg yolks, cornstarch, and a pinch of salt.
- Cook the Custard: Heat the mixture over medium heat, stirring constantly until it thickens and reaches a simmer, about 5-7 minutes.
- Finish Custard: Remove from heat and stir in unsalted butter and lemon zest. Pour into a bowl and cover with plastic wrap pressed directly onto the custard’s surface. Refrigerate for at least 2 hours until cooled and thickened.
- Level and Slice Cake: Once completely cooled, use a serrated knife to level the top if needed, then slice the cake horizontally into two even layers.
- Assemble Cake: Place one cake layer on a serving plate or cake stand. Spread the chilled lemon custard filling evenly over the layer, then top with the second cake layer.
- Make Lemon Glaze: In a small bowl, whisk powdered sugar with lemon juice until smooth. Adjust by adding lemon juice one tablespoon at a time until desired consistency is achieved. Optionally, stir in lemon zest.
- Glaze Cake: Drizzle the lemon glaze evenly over the top of the cake. Let set for a few minutes before serving.
Notes
- Ensure eggs are at room temperature before mixing for better incorporation.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Press plastic wrap directly on custard surface to prevent a skin from forming.
- Adjust lemon juice in the glaze for desired tartness and consistency.
- If desired, garnish with thin lemon slices or zest curls for a decorative finish.
