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
Scale
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.
