Description
This magical Lemon Custard Cake bakes into three perfect layers from one simple batter! Fluffy sponge top, creamy custard center, and tender base. Easy recipe with fresh lemon flavor!
Ingredients
For the Cake:
- 4 large eggs, separated
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 1¾ cups milk, lukewarm
- Powdered sugar, for dusting
Optional Add-Ins:
- Fresh berries for serving
- Lemon glaze instead of powdered sugar
- Pinch of salt if using unsalted butter
Instructions
Preheat your oven to 325°F (163°C). Line your 8×8-inch baking dish with parchment paper, letting it hang over the sides a bit (this makes removal so easy later!). Give it a light spray or brush with butter.
In a clean, completely dry bowl, beat your egg whites until stiff peaks form. This takes about 3–4 minutes with an electric mixer. You’ll know they’re ready when you can turn the bowl upside down and nothing moves!
In another bowl, beat the egg yolks and sugar together until the mixture is pale and creamy — about 2–3 minutes. It should look like sunshine and nearly double in volume.
Mix in your melted (but slightly cooled) butter and vanilla extract until everything is smooth and combined. The butter shouldn’t be hot or it’ll scramble the eggs!
Add the flour and mix until just combined. Don’t overmix here — we want tender cake, not tough cake!
Stir in the fresh lemon juice and lemon zest. Your kitchen is going to smell AMAZING right about now. The batter might look a little curdled from the acid in the lemon juice — that’s totally normal!
Slowly mix in the lukewarm milk until the batter is smooth. Yes, it’s going to be VERY thin — like crepe batter thin. Don’t panic! This is exactly what we want for those magical layers to form.
Here’s the crucial part: gently fold the whipped egg whites into the thin batter by hand using a spatula. Use a folding motion — scoop from the bottom and fold over the top. You’ll see some white streaks and small lumps, and that’s perfectly fine! Those lumps actually help create the distinct layers.
Pour the batter into your prepared pan and slide it into the oven. Bake for 40–60 minutes, until the top is lightly golden and the center has a slight jiggle when you gently shake the pan.
I usually let mine sit for at least 2 hours at room temperature, or I pop it in the fridge for an hour. Once cooled, dust generously with powdered sugar, slice, and prepare for compliments!
Notes
- Lukewarm Milk is Key: Warm your milk for about 20–30 seconds in the microwave. It should feel just barely warm to the touch — not hot, not cold.
- Clean Slices Every Time: Wipe your knife with a damp cloth between each slice for picture-perfect servings.
- Check for Doneness: The top should be golden and spring back when lightly touched. A toothpick inserted will have moist crumbs but shouldn’t be wet with raw batter.
- Avoid Common Mistakes: Don’t skip the parchment paper, don’t use cold milk, and whatever you do, don’t open the oven door in the first 30 minutes of baking!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-inspired