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Lemon Custard Cake | Moist & Easy Dessert Idea

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A light, zesty Lemon Custard Cake featuring a creamy custard center and airy sponge top. Perfect for brunch, tea, or dessert anytime.

Ingredients

Scale
  • 4large eggs, separated
  • 1 1/4 cupsgranulated sugar
  • 1 tablespoonlemon zest (freshly grated)
  • 1/2 cupmelted unsalted butter
  • 1/2 cupfresh lemon juice
  • 1 teaspoonvanilla extract
  • 1 cupall-purpose flour
  • 1/4 teaspoonsalt
  • 1 1/4 cupsmilk (room temperature)
  • Powdered sugar (for garnish, optional)

Instructions

  1. Preheat oven to 325°F (160°C). Grease and line a 9×9-inch baking pan with parchment paper.
  2. In a mixing bowl, whisk the egg yolks and sugar until pale and creamy.
  3. Add lemon zest, lemon juice, melted butter, and vanilla extract. Mix well.
  4. Sift flour and salt together and gradually mix into the wet ingredients.
  5. Slowly whisk in the room-temperature milk to create a smooth, thin batter.
  6. In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter in batches.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 40–45 minutes until the top is golden and center is slightly jiggly.
  9. Cool completely in the pan. Dust with powdered sugar before serving.

Notes

Use fresh lemon juice for best flavor.
Room-temperature milk helps maintain smooth custard texture.
Fold egg whites gently to preserve the airiness of the batter.
Can be made a day in advance and stored in the fridge.
Use almond or oat milk for a dairy-free version.

Nutrition

Find it online: https://www.delicetreats.com/lemon-custard-cake-moist-easy-dessert-idea/