Lemon Custard Cake

Lemon Custard Cake is a delightful dessert that beautifully combines the lightness of sponge cake with the creamy texture of custard, infused with the zesty and refreshing flavor of lemons. This cake typically features two distinct layers: a fluffy, airy cake layer on top and a rich, smooth custard layer beneath.

The top layer of the cake is usually made from a mixture of flour, sugar, eggs, and butter, whipped to perfection to create a light and spongy texture. This batter is often enhanced with the zest of lemons, which imparts a bright, citrusy aroma and flavor that’s both invigorating and delightful. The inclusion of lemon zest not only adds a burst of flavor but also infuses the cake with a subtle, natural yellow hue, reminiscent of sunlit lemon groves.

Beneath the cake layer lies the custard, a silky and luscious concoction that typically consists of eggs, sugar, and milk or cream. The addition of fresh lemon juice to the custard mixture is what sets this dessert apart. As the cake bakes, the lemon juice reacts with the other ingredients, leading to a gentle curdling effect that results in a soft, creamy texture. This custard layer is smooth and velvety, providing a delightful contrast to the airy cake above it.

When baked, the cake and custard layers undergo a magical transformation. The batter separates during the baking process, with the denser custard settling at the bottom and the lighter cake rising to the top. This creates a visually appealing two-layer effect, with each bite offering a harmonious blend of fluffy cake and creamy custard.

The cake is often finished with a light dusting of powdered sugar, adding a touch of elegance and a slight additional sweetness. Some variations may include a thin glaze made from lemon juice and sugar, further enhancing the lemony tang. The final product is not overly sweet, making it a perfect dessert for those who appreciate the natural, tart flavor of lemons balanced with just enough sweetness.

Lemon Custard Cake is best served slightly chilled, which allows the custard layer to set properly and makes for a refreshing treat. Its vibrant lemon flavor, combined with the contrasting textures of sponge cake and smooth custard, makes it a popular choice for various occasions, from casual gatherings to more formal events. This cake is a celebration of simplicity and elegance, where the bright, cheerful essence of lemons shines through in every delectable forkful.


1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 tablespoons butter, softened

1/4 cup vegetable oil

3 large eggs, separated

1 teaspoon vanilla extract

2 teaspoons lemon zest

1/3 cup fresh lemon juice

1 1/4 cups whole milk

Powdered sugar for dusting


Preheat the oven to 350°F and grease an 8-inch cake pan. Lining it with parchment paper can make removal easier.

Sift flour, baking powder, and salt together.

In a large bowl, cream together sugar, butter, and oil until light and fluffy. Blend in egg yolks one at a time, then add vanilla extract and lemon zest.

Gradually mix in the dry ingredients, alternating with the lemon juice and milk, until smooth.

In a separate bowl, whip the egg whites until stiff peaks form. Gently fold into the batter.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool before removing it from the pan, then cool completely on a wire rack.

Dust with powdered sugar before serving.

Variations & Tips:

Substitute lemon with orange for a different citrus twist.

For a dairy-free version, use almond or coconut milk and dairy-free butter.

Separate the mixtures and bake for less time for a more pronounced custard layer.

Store leftovers in the fridge in an airtight container.

And there it is—a delightful dessert that’s sure to bring joy and sweetness to your table. Enjoy your baking journey, and remember, every meal is an opportunity to create lasting memories with those you cherish!

Print Friendly, PDF & Email

1 thought on “Lemon Custard Cake”

Leave a Comment