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Lemon Custard Cake

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A delightfully light and tangy lemon custard cake featuring a creamy lemon custard layer baked atop a tender vanilla cake base, perfect for a refreshing dessert.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs, separated
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest
  • 1/2 cup fresh lemon juice
  • 3/4 cup granulated sugar (for custard)
  • 3 large eggs (for custard)
  • 1 tablespoon cornstarch
  • 1/4 cup heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
  2. In a bowl, cream the butter and 1/2 cup sugar together until fluffy.
  3. Add the egg yolks one at a time, beating well after each addition.
  4. Mix in milk and lemon zest until combined.
  5. In a separate bowl, sift together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture and mix until smooth.
  7. In another bowl, beat egg whites until stiff peaks form and gently fold into the cake batter.
  8. Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick comes out clean.
  9. While the cake is baking, prepare the custard by whisking 3 eggs with 3/4 cup sugar, lemon juice, cornstarch, and heavy cream in a saucepan.
  10. Cook over medium heat, stirring constantly, until the custard thickens.
  11. Once the cake is done, remove it from the oven and pour the warm custard over the top evenly.
  12. Return the cake to the oven and bake for another 15-20 minutes until the custard sets.
  13. Allow to cool completely before serving.

Notes

For an extra touch, dust the top with powdered sugar or garnish with fresh lemon slices before serving.

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