Name: Creamy Lemon Custard Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 3 large eggs; 1 tablespoon fresh lemon juice; Zest of 1 lemon; 1 cup whole milk; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon baking powder; Powdered sugar for dusting (optional)

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This creamy lemon custard cake is the perfect blend of a light, airy cake on top and a smooth, silky lemon custard on the bottom. It’s a refreshing dessert that’s both simple to make and impressive to serve, making it ideal for any occasion—from casual gatherings to special celebrations.

Creamy Lemon Custard Cake

Ingredients

½ cup unsalted butter, melted

1 cup granulated sugar

3 large eggs

1 tablespoon fresh lemon juice

Zest of 1 lemon

1 cup whole milk

½ cup all-purpose flour

¼ teaspoon salt

½ teaspoon baking powder

Powdered sugar for dusting (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I preheat the oven to 325°F (163°C) and grease a 9-inch round baking dish or pie pan.

In a medium bowl, I whisk together the melted butter, granulated sugar, eggs, lemon juice, and lemon zest until smooth.

In another bowl, I combine the flour, salt, and baking powder. I gradually add this dry mixture to the wet ingredients, stirring until fully incorporated.

Slowly, I add the milk to the mixture, stirring until the batter is smooth.

I pour the batter into the prepared baking dish, making sure not to worry if it looks thin at first. The layers will separate as it bakes.

I bake it for 45-50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

After baking, I let the cake cool for about 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, I dust the top with powdered sugar for an extra touch of sweetness.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 50 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 180 kcal per serving

Variations

Fruit Twist: I like to experiment by adding fresh berries on top of the cake before serving, or incorporating blueberry or raspberry puree into the batter for an added burst of fruit flavor.

Gluten-Free Option: If I need to make this gluten-free, I can easily swap out the all-purpose flour with a gluten-free flour blend.

Coconut Version: For a tropical twist, I sometimes add shredded coconut to the batter, which pairs wonderfully with the lemon flavor.

Lemon and Lime: If I want a zesty variation, I add a tablespoon of lime juice in place of half of the lemon juice to give it an extra citrusy punch.

Storage/Reheating

I usually store the leftover lemon custard cake in an airtight container in the fridge. It stays fresh for about 3-4 days. To reheat, I simply warm individual slices in the microwave for 15-20 seconds or pop them into the oven at 300°F (150°C) for about 5-10 minutes to warm through.

FAQs

Can I make this cake ahead of time?

Yes, this cake stores really well! I often make it the day before serving, and it tastes just as good after it has cooled and rested overnight.

Can I freeze this lemon custard cake?

Yes, I can freeze it for up to 2 months. I wrap it tightly in plastic wrap and foil before placing it in a freezer bag. When I’m ready to enjoy it, I let it thaw in the fridge overnight and reheat as needed.

What if I don’t have whole milk?

If I don’t have whole milk on hand, I can use 2% milk or even a dairy-free milk like almond milk. Just keep in mind the texture might change slightly, but it should still taste delicious!

Can I use bottled lemon juice?

While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. However, I recommend using fresh lemon zest for the best results.

Can I make this in a different-sized pan?

Yes! If I want to adjust the pan size, I’ll keep in mind that a larger pan may result in a thinner cake, while a smaller pan might increase the baking time. I’d also need to adjust the batter amount accordingly if I’m using a significantly different pan size.

Conclusion

This creamy lemon custard cake is a delightful dessert that never fails to impress. It’s incredibly simple to make yet results in a stunning treat with bright, citrusy flavors and a wonderful contrast of textures. Whether I’m making it for a special occasion or just to enjoy at home, it’s a recipe that I come back to again and again. With its perfect balance of cake and custard, it’s sure to become a favorite in my recipe rotation!

Recipe:

Creamy Lemon Custard Cake

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Author: Cheryl
Total Time: 1 hour
Yield: 8 servings
Diet: Vegetarian

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Description

This creamy lemon custard cake has a light, airy cake on top and a smooth, silky lemon custard on the bottom. It’s a refreshing, simple dessert that’s perfect for any occasion.

Instructions

Preheat the oven to 325°F (163°C) and grease a 9-inch round baking dish or pie pan.
In a medium bowl, whisk together the melted butter, granulated sugar, eggs, lemon juice, and lemon zest until smooth.
In another bowl, combine the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until fully incorporated.
Slowly add the milk to the mixture, stirring until the batter is smooth.
Pour the batter into the prepared baking dish, making sure not to worry if it looks thin at first. The layers will separate as it bakes.
Bake for 45-50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Let the cake cool for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for an extra touch of sweetness.