Dessert

Lemon Custard Cake: A Magical French-Inspired Dessert Recipe

ByJulian Dempsey January 18, 2026January 18, 2026

Introduction

Lemon Custard Cake is a delightful dessert that magically separates into two layers during baking: a light, airy sponge on top and a creamy, tangy custard below. This simple yet elegant cake brings a touch of French patisserie magic to your kitchen, perfect for spring and summer gatherings or a cozy afternoon treat.

A slice of lemon tart sits on a simple white plate, showing three clear layers: a thin, crumbly light brown crust at the bottom, a thick, smooth, pale yellow lemon filling in the middle, and a light golden-yellow baked top layer with a slightly uneven texture and a few white powdered sugar spots. The white marbled surface beneath the plate adds a clean, bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (1 stick) unsalted butter, melted and slightly cooled
4 large eggs, separated
¾ cup granulated sugar
1 tbsp lemon zest (from about 1 lemon)
½ cup fresh lemon juice (from 2–3 lemons)
1 tsp vanilla extract
2 cups whole milk, lukewarm
¾ cup all-purpose flour
¼ tsp salt
Powdered sugar, for dusting (optional)

Instructions

Step 1: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it.
Step 2: In a large bowl, whisk the egg yolks with granulated sugar until pale and thick. Add melted butter, lemon zest, lemon juice, and vanilla extract, mixing until combined.
Step 3: Gradually whisk in the flour and salt. Slowly add the warm milk while whisking constantly until you have a smooth, thin batter.
Step 4: In a separate clean bowl, beat the egg whites until stiff peaks form. Fold one-third of the egg whites gently into the batter to lighten it, then fold in the rest, leaving some small clumps to help the cake form layers.
Step 5: Pour the batter into the prepared pan. Bake for 40–45 minutes or until the top is golden and springs back slightly when touched.
Step 6: Allow the cake to cool completely in the pan, then refrigerate for at least 1 hour to let the custard layer set.
Step 7: Slice the cake into 9 squares and dust with powdered sugar before serving, if desired.

Tips & Variations

Use room temperature eggs for better volume when whipping the whites.
Fresh lemon juice is best for bright, natural flavor; avoid bottled lemon juice.
Warm milk helps create the batter’s thin consistency, which is essential for layer separation.
Fold egg whites gently to keep the batter airy and achieve the signature layered effect.
Try adding fresh raspberries for a fruity twist or dried culinary lavender for a floral note.
Replace ½ cup of milk with coconut milk for a tropical variation.

Storage

Store leftover Lemon Custard Cake in an airtight container in the refrigerator for up to 3 days. It is best served cold or at room temperature and should not be reheated, as this affects the custard texture.

How to Serve

A slice of lemon tart sits on a simple white plate, showing three clear layers: a thick, crumbly golden crust at the bottom, a smooth, bright yellow lemon filling in the middle, and a thin, slightly browned top layer with a light dusting of powdered sugar. The texture looks creamy yet firm in the filling, with the crust appearing crisp and sandy. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead of time?

Yes, this cake is perfect to make a day in advance since it needs to chill to set the custard layer and is best served cold.

Why does this cake separate into layers?

The thin batter and gentle folding of egg whites allow the lighter sponge to rise, while the denser custard sinks and sets below during baking, creating two distinct textures from one batter.

Can I use other citrus fruits?

Absolutely! You can substitute lemon juice with orange or lime juice for different but equally delicious citrus flavors.

Is this cake gluten-free?

Not in its original form. However, you can use a 1:1 gluten-free flour blend as a substitute to make it gluten-free.

Can I freeze it?

Freezing is not recommended because the custard layer may become watery and lose its texture after thawing.

Julian Dempsey