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–+ servings
Lemon Custard Cake

Lemon Custard Cake That's Light, Creamy, and Easy to Make

A light and refreshing Lemon Custard Cake perfect for summer gatherings, with creamy layers and endless variations.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sugar A touch of sweetness that balances the lemon's tartness; reduce for a lighter flavor.
  • 1/2 cup Unsalted Butter Brings richness and moisture; swap with vegan butter for a dairy-free version.
  • 1 cup All-Purpose Flour Provides structure; can be replaced with gluten-free flour.
  • 1/2 cup Lemon Juice Freshly squeezed for the best flavor.
  • 1 cup Milk Whole milk recommended; almond milk is a great non-dairy substitution.
  • 3 large Eggs Separate eggs at room temperature for maximum volume.
Optional Toppings
  • 1 cup Powdered Sugar For dusting, enhances visual appeal.
  • 1 cup Fresh Berries Raspberries or blueberries for a fruity burst.
  • 1 cup Whipped Cream An indulgent treat along with the cake.

Equipment

  • 8-inch round cake pan
  • Electric mixer
  • Rubber spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan lined with parchment paper.
  2. Separate the egg whites and yolks, beat egg whites until stiff peaks form.
  3. Mix egg yolks with sugar until pale and creamy, add melted butter and vanilla.
  4. Sift in flour, lemon juice, and zest, mixing gently.
  5. Pour in milk gradually and mix until smooth.
  6. Fold in whipped egg whites gently to maintain airiness.
  7. Pour the batter into the prepared pan and bake for 40-60 minutes.
  8. Cool the cake for 30-40 minutes before transferring to a serving plate.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 8mgCalcium: 50mgIron: 1mg

Notes

Use fresh lemon juice and ensure eggs are at room temperature. Monitor baking time closely to avoid overbaking and cool the cake completely before serving.

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