If you’re searching for a bright, refreshing dessert that’s both stunning and straightforward to make, look no further than the Lemon Custard Cake: A Delicious & Easy Recipe. This cake brings together a perfectly tender lemon-infused sponge layered with a luxuriously creamy lemon custard, all topped with a glossy, zesty lemon glaze. It’s the ideal balance of sweet and tangy, with each bite melting in your mouth and leaving you craving more. Trust me, it’s a recipe you’ll want to share with friends and keep returning to again and again.

Lemon Custard Cake: A Delicious & Easy Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dessert lies in its simple, yet essential ingredients. Each component adds something special from the zest and tanginess of fresh lemon juice and zest, to the rich creaminess of butter and heavy cream, all coming together to create exquisite texture and flavor.

All-purpose flour (2 1/2 cups or 300g): Provides the perfect structure to the cake for a tender crumb.
Baking powder (1 teaspoon): Helps the cake rise light and fluffy.
Baking soda (1/2 teaspoon): Supports leavening and creates softness.
Salt (1/4 teaspoon): Enhances all the flavors in the cake.
Unsalted butter (1 cup or 2 sticks, softened): Adds richness and moisture for that melt-in-your-mouth texture.
Granulated sugar (1 3/4 cups or 350g plus 1/2 cup for custard): Sweetens the batter and custard while helping with browning.
Large eggs (3): Bind ingredients together and improve structure.
Vanilla extract (1 teaspoon): Adds depth and warmth to the flavor profile.
Buttermilk (1 cup or 240ml): Keeps the cake moist and tender with a subtle tang.
Lemon juice, freshly squeezed (1/4 cup plus 1/4 cup for custard and 3-4 tablespoons for glaze): Brings that bright, fresh citrus zing throughout.
Lemon zest (2 tablespoons finely grated plus 1 teaspoon for custard and optional for glaze): Intensifies the lemon flavor without bitterness.
Heavy cream (1 cup or 240ml): Makes the custard luxuriously smooth and creamy.
Large egg yolks (2 for custard): Provides richness and helps thicken the custard.
Cornstarch (2 tablespoons): Essential for setting the custard without lumps.
Powdered sugar (1 cup or 120g): Used in the glaze for a smooth and sweet finish.

How to Make Lemon Custard Cake: A Delicious & Easy Recipe

Step 1: Preparing the Cake Batter

Start by preheating your oven to 350°F (175°C) and preparing a 9-inch round cake pan by greasing and flouring it, or lining it with parchment paper for fuss-free removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix is the foundation for your cake’s perfect texture.

Step 2: Creaming Butter and Sugar

In a large bowl, beat the softened butter with the granulated sugar until it becomes light and fluffy—this process takes about 3 to 5 minutes with an electric mixer. This step is key to incorporating air, giving your cake a tender crumb.

Step 3: Adding Eggs and Vanilla

Beat in the eggs one at a time to ensure they fully incorporate, then stir in the vanilla extract. This builds flavor and structure that holds the cake together beautifully.

Step 4: Combining Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry mix. Be gentle and stop mixing once just combined to keep the cake light and airy. Then, fold in the fresh lemon juice and lemon zest to infuse that unmistakable lemon brightness.

Step 5: Baking the Cake

Pour the luscious batter into your prepared pan and smooth the surface evenly. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean. Once done, let the cake cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.

Step 6: Preparing the Lemon Custard Filling

In a medium saucepan, whisk together the heavy cream, sugar, lemon juice, egg yolks, cornstarch, and a pinch of salt. Cook over medium heat while stirring constantly for about 5 to 7 minutes until the custard thickens and gently simmers. Remove from heat and stir in the butter and lemon zest for extra silkiness and vibrant zestiness. Pour the custard into a bowl, cover with plastic wrap pressed directly on top, and refrigerate it for at least 2 hours to set.

Step 7: Assembling the Cake

When the cake has cooled completely, level the top with a serrated knife if needed. Slice the cake horizontally into two equal layers. Place one layer on your serving plate, spread the chilled lemon custard evenly over the top, then gently top with the second cake layer.

Step 8: Finishing with the Lemon Glaze

Whisk together powdered sugar and lemon juice until smooth; adjust with more lemon juice by tablespoon to get your ideal consistency. If you love a burst of lemon, mix in a teaspoon of zest. Drizzle the glaze over your cake, letting it set for a few minutes before serving. This adds a glossy, tangy finish that’s impossible to resist.

How to Serve Lemon Custard Cake: A Delicious & Easy Recipe

Garnishes

Enhance your presentation with some fresh lemon slices or a sprinkle of lemon zest on top to echo the vibrant flavor inside. A few sprigs of fresh mint can add both a lovely color contrast and a touch of herbal brightness. For an elegant touch, consider light dustings of powdered sugar right before serving.

Side Dishes

This cake pairs beautifully with a simple dollop of lightly whipped cream or a scoop of vanilla bean ice cream for those extra indulgent moments. For a refreshing balance, fresh berries such as raspberries or blueberries provide a sweet-tart complement that echoes the citrus notes perfectly.

Creative Ways to Present

Slice the cake into elegant wedges and plate with a drizzle of berry coulis for a café-style dessert experience. You can also turn the leftover filling into parfait layers with cake crumbs and fresh fruit for a delightful twist. Serving individual portions in pretty glasses adds an effortless wow factor when hosting guests.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Custard Cake keeps well when wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator for up to 3 days. This helps maintain the freshness of the custard filling and keeps the cake from drying out.

Freezing

For longer storage, you can freeze the cake layers separately, well wrapped in plastic and foil, for up to 2 months. Avoid freezing after assembling with custard as it may affect texture. When ready, thaw overnight in the fridge and add fresh custard and glaze before serving.

Reheating

This cake is best enjoyed chilled, so reheating is generally not recommended as it can diminish the delicate custard texture. If you prefer slightly warmed cake, serve it at room temperature and allow the glaze to soften naturally.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with a tablespoon of white vinegar or lemon juice to mimic buttermilk’s acidity, which keeps the cake tender and adds a subtle tang.

Is this cake gluten-free?

The traditional recipe uses all-purpose flour, which contains gluten. To make it gluten-free, you’ll need to use a gluten-free flour blend suitable for baking and ensure all other ingredients are gluten-free as well.

Can I prepare the custard ahead of time?

Absolutely! The lemon custard filling tastes even better when allowed to chill for at least 2 hours, which helps it set perfectly for spreading between cake layers.

How can I make the lemon glaze thicker?

To thicken the glaze, reduce the amount of lemon juice added to the powdered sugar until you get a thicker consistency. You can also add a little more powdered sugar if needed.

Can I turn this into cupcakes?

Definitely! Use the same batter for cupcakes and bake at 350°F for about 18-20 minutes. The custard and glaze can be adapted as a filling and frosting for mini desserts.

Final Thoughts

I can’t recommend trying this Lemon Custard Cake: A Delicious & Easy Recipe enough. Its bright lemon flavor, creamy custard filling, and tender cake layers come together in a dessert that’s both impressive and approachable. Whether it’s a special occasion or a treat for yourself, this cake is bound to become a cherished favorite in your baking repertoire.