Description

Lemon Custard Cake is a delightful French-inspired dessert that magically separates into two layers during baking: a soft, airy sponge cake on top and a silky lemon custard base underneath. This cake brings a bright, citrusy flavor combined with a creamy texture, perfect for spring and summer occasions like family brunches and garden parties.

Ingredients

Scale

Wet 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

Dry Ingredients:

¾ cup all-purpose flour
¼ tsp salt
Powdered sugar, for dusting (optional)

Instructions

Preheat Oven & Prep Pan: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it to prevent sticking.
Beat Egg Yolks and Sugar: In a large mixing bowl, whisk the egg yolks and granulated sugar together until the mixture becomes pale and thick. Add in the melted butter, lemon zest, lemon juice, and vanilla extract then mix until fully combined.
Add Flour and Milk: Gradually whisk in the all-purpose flour and salt. Slowly pour in the warm milk while whisking constantly to create a smooth, thin batter.
Whip Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold one-third of the egg whites into the batter to lighten it, then fold in the remaining whites carefully, leaving some small clumps to ensure an airy texture and help create the layered effect.
Pour and Bake: Pour the batter into your prepared pan evenly. Bake in the preheated oven for 40–45 minutes, or until the top is golden and springs back slightly when touched.
Cool and Chill: Allow the cake to cool completely in the pan at room temperature. Once cooled, refrigerate for at least 1 hour to allow the custard layer to set perfectly.
Slice and Serve: Cut the cake into 9 squares. Optionally, dust the top with powdered sugar before serving for an elegant finish.

Notes

Use room temperature eggs for better volume when whipping the whites.
Fresh lemon juice is recommended for maximum brightness and flavor.
Warm milk is essential to create the thin batter necessary for the cake’s magical layering effect.
Handle egg whites gently and avoid overmixing to maintain the cake’s airy texture.
Allow the cake to cool completely and chill to set the custard layer for easy slicing and serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon custard cake, magic cake, lemon dessert, layered cake, French inspired cake, spring dessert, airy sponge cake, creamy custard cake