Lemon Custard Cake Recipe

If you are craving a dessert that perfectly balances bright citrus zestiness with a silky smooth texture, this Lemon Custard Cake Recipe is exactly the treat you need. Imagine a tender, moist cake infused with fresh lemon juice and zest, layered lovingly with a luscious lemon custard that melts in your mouth, and finished with a tangy lemon glaze that adds just the right amount of sweetness. This cake is a celebration of lemon in every bite, making it a standout dessert for any occasion or simply a cheerful way to brighten your day.

Ingredients You’ll Need

The beauty of this Lemon Custard Cake Recipe lies in its straightforward ingredients that each bring something special to the table. From the richness of butter to the tang of fresh lemon, every element combines to create a harmonious blend of flavor, texture, and color.

• All-purpose flour (2 1/2 cups / 300g): The foundation that gives the cake structure and crumb.
• Baking powder (1 teaspoon): Helps the cake rise beautifully and stay light.
• Baking soda (1/2 teaspoon): Works with the acidic lemon and buttermilk to tenderize and lift the cake.
• Salt (1/4 teaspoon): Enhances all the flavors, balancing the sweetness and brightness.
• Unsalted butter (1 cup / 2 sticks / 226g), softened: Adds richness and moisture, crucial for that tender crumb.
• Granulated sugar (1 3/4 cups / 350g): Sweetens the cake just right while helping create a delicate crumb.
• Large eggs (3): Bind the ingredients and add richness and stability.
• Vanilla extract (1 teaspoon): Adds depth and rounds out the lemon’s sharpness.
• Buttermilk (1 cup / 240ml): Infuses the cake with moisture and works with baking soda to keep it light.
• Lemon juice, freshly squeezed (1/4 cup + 1/4 cup for custard + up to 3-4 tablespoons for glaze): The heart of the cake’s bright, refreshing flavor.
• Lemon zest (2 tablespoons finely grated for batter and 1 teaspoon for custard and glaze): Packs a punch of citrus aroma and flavor.
• Heavy cream (1 cup / 240ml) for custard: Creates the luxurious custard filling.
• Granulated sugar (1/2 cup / 100g) for custard: Sweetens and balances the tartness.
• Egg yolks (2) for custard: Help thicken and enrich the custard.
• Cornstarch (2 tablespoons): Thickens the custard to that perfect creamy consistency.
• Unsalted butter (1 tablespoon) for custard: Adds silkiness and richness to the filling.
• Pinch of salt for custard: Amplifies all the flavors, especially the lemon.
• Powdered sugar (1 cup / 120g) for glaze: Provides sweetness and smooth texture for drizzling.

How to Make Lemon Custard Cake Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper to make sure your cake comes out perfectly without sticking. This prep sets the stage for an evenly baked cake that’s easy to remove and serve.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Combining these dry ingredients first helps them distribute evenly throughout the batter, ensuring your cake rises consistently and has a tender crumb.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This aeration not only sweetens the base but also incorporates air that gives the cake its delightful lightness.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time so they fully incorporate, then stir in the vanilla extract. This step adds structure and deepens the flavor, building the cake’s foundation before mixing in the dry ingredients.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry. Mix just until combined—overmixing can toughen the cake. This technique keeps the crumb tender and moist.

Step 6: Add Lemon Juice and Zest

Stir in the freshly squeezed lemon juice and lemon zest. These ingredients burst with citrus brightness, creating the signature flavor that makes this Lemon Custard Cake Recipe so memorable and refreshing.

Step 7: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for 30 to 35 minutes, checking doneness with a skewer inserted in the center — it should come out clean. The cake’s delicate texture and golden hue will make your kitchen smell like a lemon orchard.

Step 8: Cool the Cake

Let the cake rest for 10 minutes in the pan, then carefully invert it onto a wire rack to cool completely. Proper cooling is important to keep your layers firm and ready to be sliced and filled.

Step 9 to 12: Prepare the Lemon Custard Filling

Whisk heavy cream, sugar, lemon juice, egg yolks, cornstarch, and salt in a saucepan and cook over medium heat, stirring constantly until thickened and simmering. Remove from heat and stir in butter and lemon zest, then chill the custard in the fridge covered with plastic wrap to prevent skin formation. This velvety custard is the star that transforms a simple cake into a luscious lemon-filled delight.

Step 13 to 16: Assemble the Cake

Level the cooled cake top if needed, then carefully slice it horizontally into two even layers. Place one layer on a plate, spread the chilled lemon custard evenly over it, and top with the second layer. This creates a stunning layered cake that invites you to dig in.

Step 17 to 19: Make and Apply the Lemon Glaze

Whisk powdered sugar with lemon juice until smooth and drizzle it over the top of the cake, adding zest for extra zing if you like. Let the glaze set for a few minutes — it adds a beautiful shine and a final burst of citrus flavor that ties the whole dessert together.

How to Serve Lemon Custard Cake Recipe

Garnishes

Fresh mint leaves, thin lemon slices, or candied lemon peel make gorgeous garnishes that add color and a fresh aroma to your serving plate, enhancing the cake’s citrus theme without overpowering the delicate flavors.

Side Dishes

Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream to add creaminess alongside the tart custard. A cup of fragrant Earl Grey or a light floral tea complements the lemon perfectly and rounds out a delightful dessert experience.

Creative Ways to Present

Serve individual slices with a drizzle of extra lemon glaze and a sprinkle of powdered sugar, or turn the cake into mini trifle cups layering cake cubes, custard, and fresh berries for a playful twist. Presentation can elevate this beloved Lemon Custard Cake Recipe to party-ready status!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Custard Cake covered tightly in the refrigerator—it’s best enjoyed within 3 to 4 days while the custard remains silky and fresh.

Freezing

This cake freezes well if wrapped tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight for best texture and flavor once ready to serve.

Reheating

Since it’s a custard-filled cake, it’s best served chilled or at room temperature. If you prefer it slightly warmer, let the slice sit out for 20 minutes before enjoying; microwaving may cause the custard to separate or become runny.

FAQs

Can I use lemon extract instead of fresh lemon juice?

While lemon extract adds flavor, fresh lemon juice provides the bright acidity and natural brightness essential to this Lemon Custard Cake Recipe’s character. For the best taste, fresh lemons are highly recommended.

Is buttermilk necessary for this recipe?

Buttermilk adds moisture and tenderness, and it reacts with baking soda to help the cake rise. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum. Keep in mind that texture might vary slightly, but the lemon custard flavor will remain just as delightful.

How long does it take for the custard to set?

The custard needs at least 2 hours in the fridge to chill and thicken properly. For the best consistency, make it a few hours or even overnight ahead of time.

Can I make this cake a day before serving?

Absolutely! This Lemon Custard Cake Recipe actually benefits from resting as the flavors deepen and the cake layers fully absorb the custard. Just keep it refrigerated and covered until serving.

Final Thoughts

This Lemon Custard Cake Recipe has quickly become one of my favorite go-to desserts whenever I want to impress family or friends with a show-stopping yet approachable cake. Its bright, tender crumb paired with creamy, tangy custard is simply irresistible. Give it a try, and I promise it will become a beloved staple in your recipe collection too!

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