If you are craving a delightful dessert that perfectly balances zesty brightness with creamy indulgence, this Lemon Custard Cake Recipe is your new best friend in the kitchen. Imagine a tender, moist cake layered with luscious lemon custard, topped with a glossy lemon glaze that shines like sunshine on a plate. It’s a celebration of citrus that’s refreshing yet comforting, making it ideal for any gathering or a sweet treat to brighten your day. Once you try this Lemon Custard Cake Recipe, you’ll see why it quickly becomes a favorite, bringing smiles and that irresistible tangy sweetness everyone loves.
Ingredients You’ll Need
All the ingredients for this Lemon Custard Cake Recipe are simple kitchen staples, each playing a crucial role in creating the perfect flavor, texture, and balance. From the tang of fresh lemon juice and zest to the richness of butter and eggs, every element works harmoniously to make this cake an absolute showstopper.
- All-purpose flour (2 1/2 cups or 300g): The backbone of your cake, providing structure and crumb.
- Baking powder (1 teaspoon): Helps your cake rise light and fluffy.
- Baking soda (1/2 teaspoon): Adds lift while balancing acidity from the lemon and buttermilk.
- Salt (1/4 teaspoon): Enhances all the flavors and cuts through sweetness.
- Unsalted butter (1 cup or 226g, softened): Adds richness and tender texture.
- Granulated sugar (1 3/4 cups plus 1/2 cup for custard): Sweetens and helps create a delicate crumb.
- Large eggs (3 for cake, 2 yolks for custard): Bind ingredients and enrich the batter and custard.
- Vanilla extract (1 teaspoon): Provides subtle warmth and depth that balances the lemon.
- Buttermilk (1 cup or 240ml): Adds moisture and tanginess that lifts the cake’s flavor.
- Fresh lemon juice (1/4 cup + extra for custard and glaze): Brings vibrant citrus zing that defines this cake.
- Lemon zest (multiple tablespoons): Intensifies lemon flavor with fragrant oils.
- Heavy cream (1 cup or 240ml): Creates the silky custard filling texture.
- Cornstarch (2 tablespoons): Thickens the custard without any grit or heaviness.
- Powdered sugar (1 cup or 120g): Used for a smooth, sweet lemon glaze finish.
How to Make Lemon Custard Cake Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly, ensuring your cake won’t stick. For extra ease when removing the cake, line the bottom with parchment paper. This little step guarantees your beautiful cake comes out smooth and intact, ready for its layers.
Step 2: Mix Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. Mixing these beforehand ensures even distribution, so each bite of your Lemon Custard Cake Recipe gets just the right lift and flavor.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter with granulated sugar until it’s light, fluffy, and pale, about 3-5 minutes using an electric mixer. This aeration is what helps your cake rise to tender perfection and gives it a melt-in-your-mouth crumb.
Step 4: Add Eggs and Vanilla
Now, beat in the eggs one at a time, making sure each one fully blends in before adding the next. Stir in the vanilla extract—this little splash adds warmth and rounds out the tangy lemon flavor beautifully.
Step 5: Combine Dry Ingredients and Buttermilk
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently just until combined to keep the batter tender and avoid a tough cake. This is the heart of your Lemon Custard Cake Recipe’s fluffy texture.
Step 6: Add Lemon Juice and Zest
Fold in the freshly squeezed lemon juice and finely grated lemon zest. These ingredients infuse the batter with natural citrus brightness that’s unmistakably refreshing and vibrant.
Step 7: Bake the Cake
Pour your batter evenly into the prepared pan and bake for 30-35 minutes. You’ll know it’s done when a skewer inserted into the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes before flipping it onto a wire rack to cool completely.
Step 8: Make the Lemon Custard Filling
In a saucepan, whisk together heavy cream, sugar, lemon juice, egg yolks, cornstarch, and a pinch of salt. Heat over medium, stirring constantly, until the custard thickens to a smooth simmer, about 5-7 minutes. Remove from heat, stir in butter and lemon zest, then cover with plastic wrap pressed onto the surface to avoid forming a skin. Chill until thickened.
Step 9: Assemble the Layers
Once the cake is cool, level the top if needed and slice horizontally into two even layers. Place one layer on your serving plate, spread the chilled custard evenly across, then top with the second cake layer. This layering is what gives this Lemon Custard Cake Recipe its lovely creamy surprise inside.
Step 10: Add the Lemon Glaze
Whisk powdered sugar with lemon juice until smooth, adjusting with more juice to your desired drizzle consistency. Optionally stir in a bit more lemon zest for extra zing. Drizzle the glaze over the top of your cake and allow it to set before serving for that gorgeous glossy finish.
How to Serve Lemon Custard Cake Recipe
Garnishes
A sprinkle of additional lemon zest or thin slices of lemon make for a beautiful and fragrant garnish that boosts the lemony vibe. Fresh mint leaves can add a lovely pop of color and fresh aroma that complements the brightness perfectly.
Side Dishes
This cake pairs excellently with a dollop of whipped cream or a scoop of vanilla bean ice cream for extra indulgence. A simple cup of black tea or a refreshing cucumber mint lemonade will balance the richness while keeping the experience light and joyful.
Creative Ways to Present
Try serving the cake with fresh berries scattered on the plate or even layering it inside individual glass trifle dishes for a stunning visual treat. Using edible flowers for decoration adds a whimsical touch that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
You can keep your Lemon Custard Cake Recipe fresh by covering it tightly with plastic wrap or storing it in an airtight container in the refrigerator. It will stay moist and flavorful for up to 3 days, making it a perfect make-ahead dessert.
Freezing
For longer storage, freeze individual cake slices wrapped well in plastic wrap and foil to protect against freezer burn. Thaw overnight in the fridge before serving to retain that custard’s creamy texture.
Reheating
Since this cake is best enjoyed chilled due to the custard filling, it’s not ideal to reheat. Instead, allow it to come to room temperature for 15-20 minutes if too cold from the fridge to unlock the full flavor and softness.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can work in a pinch, buttermilk’s acidity reacts with the leaveners to create a lighter and more tender cake. For a substitute, add a tablespoon of lemon juice or vinegar to milk and let it sit for 5 minutes before using.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure it contains xanthan gum or another binder to mimic gluten’s structure for best results.
How long does the lemon custard filling last?
The custard is best consumed within 2-3 days when stored properly in the refrigerator. Beyond that, it may begin to lose its fresh texture and flavor.
Can I prepare the custard the day before?
Absolutely! Making the custard in advance allows the flavors to develop beautifully. Just be sure to cover it tightly with plastic wrap to avoid a skin forming and chill until ready to assemble your Lemon Custard Cake Recipe.
What if I don’t have fresh lemons?
Fresh lemons are key for that vibrant citrus flavor, but in a pinch, use bottled lemon juice and dried or frozen lemon zest. Keep in mind the flavor won’t be as bright or fresh, so try to use fresh where possible.
Final Thoughts
This Lemon Custard Cake Recipe is truly a delightful way to brighten any occasion with its tender crumb, luscious lemon custard, and shiny glaze. It’s approachable to make yet impressive to serve, perfectly capturing that cheerful lemon flavor we all adore. I wholeheartedly encourage you to try this recipe for yourself—you’ll find it’s an absolute joy to bake, share, and savor with the people you love.
Print
Lemon Custard Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes plus 2 hours chilling
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Custard Cake is a delightful and easy-to-make dessert featuring a moist lemon-flavored cake layered with a creamy lemon custard filling and topped with a tangy lemon glaze. Perfect for spring and summer gatherings, it balances sweet and tart flavors beautifully with a luscious custard that’s made on the stovetop and a bright glaze to finish.
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 Oven 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 easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar for 3-5 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time ensuring each is fully incorporated, then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients alternating with buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Add Lemon Flavor: Stir in the freshly squeezed lemon juice and finely grated lemon zest to the batter.
- Bake the Cake: Pour the batter evenly into the prepared cake pan and spread using a spatula. 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 to cool completely.
- Prepare Lemon Custard: In a medium saucepan, whisk together heavy cream, granulated sugar, lemon juice, egg yolks, cornstarch, and a pinch of salt until smooth.
- Cook Custard: Place the saucepan over medium heat and stir constantly for 5-7 minutes until the mixture thickens and reaches a simmer.
- Finish Custard: Remove from heat and stir in butter and lemon zest until fully incorporated.
- Chill Custard: Transfer the custard to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin. Refrigerate for at least 2 hours until firm and chilled.
- Level Cake Top: Once fully cooled, use a serrated knife to level the cake top if it has domed.
- Slice Cake Layers: Carefully slice the cake horizontally into two even layers using a serrated knife.
- Assemble Cake: Place one cake layer on a serving plate or cake stand. Spread the chilled lemon custard evenly over the layer.
- Add Second Layer: Gently place the second cake layer on top of the lemon custard filling.
- Make Lemon Glaze: In a small bowl, whisk the powdered sugar with 3 tablespoons lemon juice until smooth. Add more lemon juice one tablespoon at a time to reach desired drizzle consistency.
- Add Zest to Glaze (Optional): Stir in lemon zest if using for added brightness and texture.
- Decorate Cake: Drizzle the lemon glaze over the top layer of the cake and allow it to set for a few minutes before serving.
Notes
- Use freshly squeezed lemon juice and zest for the best bright lemon flavor.
- Ensure the custard is covered with plastic wrap pressed onto its surface to prevent a skin from forming.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice if unavailable.
- If desired, garnish the cake with additional lemon zest or fresh berries for presentation.
- The cake can be stored covered in the fridge for up to 3 days.
- Use room temperature eggs and butter for a smoother batter consistency.
