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Lemon Custard Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 84 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined.
  3. 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.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time ensuring each is fully incorporated, then stir in the vanilla extract.
  5. 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.
  6. Add Lemon Flavor: Stir in the freshly squeezed lemon juice and finely grated lemon zest to the batter.
  7. 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.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  9. 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.
  10. Cook Custard: Place the saucepan over medium heat and stir constantly for 5-7 minutes until the mixture thickens and reaches a simmer.
  11. Finish Custard: Remove from heat and stir in butter and lemon zest until fully incorporated.
  12. 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.
  13. Level Cake Top: Once fully cooled, use a serrated knife to level the cake top if it has domed.
  14. Slice Cake Layers: Carefully slice the cake horizontally into two even layers using a serrated knife.
  15. Assemble Cake: Place one cake layer on a serving plate or cake stand. Spread the chilled lemon custard evenly over the layer.
  16. Add Second Layer: Gently place the second cake layer on top of the lemon custard filling.
  17. 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.
  18. Add Zest to Glaze (Optional): Stir in lemon zest if using for added brightness and texture.
  19. 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.

Find it online: https://slsrecipes.com/lemon-custard-cake-recipe-3/