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Two slices of lemon custard cake stacked, dusted with powdered sugar, showcasing the creamy lemon filling.

Easy Lemon Custard Cake

This lemon custard cake recipe bakes into beautiful soft layers with a creamy lemon custard center and fluffy golden top. It is a light and refreshing dessert with bright citrus flavor that feels impressive while staying simple enough for beginner bakers.
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Prep Time 15 minutes
Cook Time 50 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs separated
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup all purpose flour
  • 2 cups milk lukewarm
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • Powdered sugar for serving

Equipment

  • 8 inch baking dish
  • Large bowl
  • Separate bowl

Method
 

  1. Preheat the oven to 325°F and lightly grease an 8 inch baking dish.
  2. In a large bowl beat the egg yolks with the granulated sugar until pale and creamy.
  3. Slowly whisk in the melted butter, lemon juice, lemon zest, and vanilla extract.
  4. Add the flour and sea salt and whisk until smooth.
  5. Gradually pour in the lukewarm milk while whisking until fully combined. The batter will be thin.
  6. In a separate bowl beat the egg whites until stiff peaks form.
  7. Gently fold the egg whites into the batter in three additions. Small lumps of egg white are normal and help create the cake layers.
  8. Pour the batter into the prepared baking dish.
  9. Bake for 45 to 50 minutes until the top is lightly golden and the center has a slight jiggle.
  10. Cool completely before slicing. Dust with powdered sugar before serving.

Notes

For the cleanest slices, chill the cake for 1 hour after cooling to help the custard layer fully set.