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Lemon Custard Cake: A Delicious & Easy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 20 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Custard Cake is a delightful and easy-to-make dessert featuring a moist lemon-flavored cake layered with a rich, tangy lemon custard filling and finished with a smooth lemon glaze. Perfect for lemon lovers, this recipe combines the brightness of fresh lemon juice and zest with a creamy texture that makes it a refreshing treat for any occasion.

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

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, and optionally line the bottom with parchment paper for easier removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing.
  6. Add Lemon Flavor: Stir in the freshly squeezed lemon juice and finely grated lemon zest to the batter for a bright citrus flavor.
  7. Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean.
  8. Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  9. Make Lemon Custard Filling: In a medium saucepan, whisk together heavy cream, granulated sugar, lemon juice, egg yolks, cornstarch, and a pinch of salt until smooth.
  10. Cook Custard: Cook the mixture over medium heat, stirring constantly until it thickens and begins to simmer, which should take about 5-7 minutes.
  11. Finish Custard: Remove from heat and stir in unsalted butter and lemon zest until smooth and glossy.
  12. Chill Custard: Pour custard into a bowl and cover the surface with plastic wrap to prevent skin formation. Refrigerate for at least 2 hours until fully cooled and thickened.
  13. Prepare Cake Layers: Once cooled, if necessary, level the top of the cake using a serrated knife, then carefully slice the cake horizontally into two even layers.
  14. Assemble Cake: Place one cake layer on a serving plate and spread the chilled lemon custard evenly over it. Carefully place the second cake layer on top.
  15. Make Lemon Glaze: In a small bowl, whisk powdered sugar with lemon juice until smooth, adding more lemon juice one tablespoon at a time until desired consistency is reached. Stir in lemon zest if using.
  16. Glaze the Cake: Drizzle the lemon glaze over the top of the assembled cake and allow to set for a few minutes before serving.

Notes

  • For even layers, chilling the cake before slicing can help prevent crumbling.
  • Use fresh lemons for juice and zest to maximize the citrus flavor.
  • You can store the assembled cake in the refrigerator for up to 3 days.
  • Allow the glaze to set at room temperature but refrigerate if not serving soon.
  • If buttermilk is unavailable, you can substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.

Find it online: https://slsrecipes.com/lemon-custard-cake-a-delicious-and-easy-recipe/