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Lemon Custard Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 86 reviews
  • Author: Beverly
  • 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 combining a soft, moist lemon-flavored cake with a rich, creamy lemon custard filling, topped with a tangy lemon glaze. Perfect for spring and summer gatherings, this recipe balances sweet and citrus flavors beautifully, offering a refreshing twist on a classic custard cake.

Ingredients

Scale

Cake Ingredients

  • 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

Custard Filling Ingredients

  • 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 Ingredients

  • 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Optionally, line the bottom with parchment paper for easier removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is incorporated before adding the next, then stir in the vanilla extract for flavor.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix just until combined to keep the batter light.
  6. Add Lemon Flavor: Stir in the freshly squeezed lemon juice and finely grated lemon zest to infuse the batter with bright citrus notes.
  7. Bake the Cake: Pour the batter evenly into the prepared pan and bake 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 before inverting it onto a wire rack to cool completely.
  9. Prepare Custard Mixture: In a medium saucepan, whisk together the heavy cream, granulated sugar, lemon juice, egg yolks, cornstarch, and a pinch of salt until smooth.
  10. Cook Custard: Cook over medium heat, stirring constantly to avoid lumps and burning, until the mixture thickens and reaches a gentle simmer, about 5-7 minutes.
  11. Finish Custard: Remove from heat, then stir in unsalted butter and lemon zest for richness and extra flavor.
  12. Chill Custard: Transfer the custard to a bowl and cover with plastic wrap pressed directly onto its surface to prevent skin formation. Refrigerate for at least 2 hours until fully chilled and thickened.
  13. Level the Cake: Once the cake is completely cool, trim the top with a serrated knife if needed to create a flat surface.
  14. Slice Cake Layers: Carefully slice the cake horizontally into two even layers with a sharp serrated knife.
  15. Assemble Cake: Place one cake layer on your serving plate or cake stand, spread the chilled lemon custard evenly over it.
  16. Top Cake: Gently place the second cake layer on top of the custard filling to complete the cake structure.
  17. Make Lemon Glaze: In a small bowl, whisk powdered sugar and lemon juice until smooth, adding extra lemon juice tablespoon by tablespoon to reach your desired glaze consistency.
  18. Add Zest to Glaze (Optional): Stir in lemon zest for added texture and flavor if desired.
  19. Glaze the Cake: Drizzle the lemon glaze evenly over the top of the assembled cake and let it set for a few minutes before serving.

Notes

  • For best results, use fresh lemons for juice and zest to maximize flavor brightness.
  • Allow the cake to cool completely before slicing and assembling to prevent custard melting.
  • You can prepare the custard a day ahead and keep refrigerated to save time on serving day.
  • Adjust sweetness and lemon intensity in the glaze to your taste by adding more or less powdered sugar and lemon juice.
  • Ensure to stir custard constantly while cooking to prevent lumps and curdling.
  • Use an electric mixer for creaming butter and sugar to achieve the fluffiest cake texture.

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