Lemon Cake Custard
Indulge in the zesty sunshine of a Lemon Cake Custard, a heavenly combination of fluffy lemon-scented cake and silky homemade lemon custard. This crowd-pleasing dessert layers moist, tender cake infused with bright lemon zest with a luscious custard made from freshly squeezed lemon juice, creating the perfect balance of sweetness and tang. Perfect for any occasion, it starts with a simple yet elegant sponge cake that’s baked to golden perfection, then topped or layered with a velvety lemon custard for a refreshing twist. With just 20 minutes of prep time, this recipe is approachable while delivering bakery-quality results, ideal for spring gatherings, summer celebrations, or any time you crave a citrusy treat. Serve it chilled and topped with a dusting of powdered sugar for a picture-perfect finish that’s as striking as it is delicious. Keywords: lemon cake, lemon custard, homemade dessert, zesty cake, citrus dessert.
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 150 grams granulated sugar (for cake)
- 100 grams unsalted butter, softened
- 2 large eggs
- 60 milliliters whole milk
- 1.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (for cake)
- 120 milliliters freshly squeezed lemon juice (for custard)
- 100 grams granulated sugar (for custard)
- 2 tablespoons cornstarch
- 3 large egg yolks
- 40 grams unsalted butter (for custard)
- 180 milliliters water
- 1 tablespoon powdered sugar (optional for garnish)
Instructions
Preheat the oven to 180°C (350°F) and line an 8-inch cake pan with parchment paper.
In a mixing bowl, cream together the softened butter and granulated sugar (for cake) until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
In another bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the surface. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely.
To make the lemon custard, combine the granulated sugar (for custard), cornstarch, and water in a medium saucepan. Whisk until smooth.
Place the saucepan over medium heat and bring the mixture to a simmer while continually stirring until it thickens.
In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot mixture into the egg yolks while whisking constantly to temper them.
Return the tempered egg mixture to the saucepan and continue cooking over low heat, whisking constantly, until the custard thickens further (about 2-3 minutes).
Remove the custard from heat and stir in the lemon juice and unsalted butter until smooth. Allow the custard to cool to room temperature.
To assemble, cut the cooled cake into layers as desired (optional). Spread the lemon custard evenly between the layers and/or over the top of the cake.
Chill the assembled cake in the refrigerator for at least 1 hour to set the custard.
Before serving, dust the top with powdered sugar if desired.
Nutrition Facts
Calories |
3007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1239 mg | 413% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 405.7 g | 148% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 265.3 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 275 mg | 21% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
