If you’re craving a dessert that perfectly balances bright citrus flavor with smooth, creamy texture, then this Lemon Custard Cake Recipe is exactly what you’ve been waiting for. Imagine tender, moist cake layers infused with fresh lemon zest and juice, hugged lovingly by a luscious homemade lemon custard, and finished off with a zesty lemon glaze that adds just the right touch of sweetness and tang. This cake isn’t just a treat for your taste buds—it’s a celebration of all things lemony, light, and utterly irresistible. Whether you’re baking for a special occasion or simply want to brighten your day, this Lemon Custard Cake Recipe is a fabulous way to bring sunshine to your table.
Ingredients You’ll Need
Every ingredient in this Lemon Custard Cake Recipe plays a crucial role, combining to create a harmonious blend of flavors and textures. From the fluffy cake layers to the silky custard filling and the glossy glaze, these staples come together simply yet magically.
- All-purpose flour (2 1/2 cups / 300g): Provides the perfect structure for soft, tender cake layers.
- Baking powder (1 teaspoon): Helps the cake rise beautifully and stay light.
- Baking soda (1/2 teaspoon): Adds a slight lift and balances acidity.
- Salt (1/4 teaspoon): Enhances all flavors without being noticeable.
- Unsalted butter (1 cup / 226g, softened): Adds richness and moisture to the crumb.
- Granulated sugar (1 3/4 cups / 350g): Sweetens the cake perfectly while helping with texture.
- Large eggs (3): Provide structure and stability to the batter.
- Vanilla extract (1 teaspoon): Deepens the flavor complexity.
- Buttermilk (1 cup / 240ml): Keeps the cake moist with a subtle tang.
- Freshly squeezed lemon juice (1/4 cup + 1/4 cup + up to 3-4 tablespoons): Delivers a vibrant, natural citrus kick throughout the layers, custard, and glaze.
- Lemon zest (2 tablespoons + 1 teaspoon + optional 1 teaspoon): Intensifies the lemon flavor and aroma.
- Heavy cream (1 cup / 240ml): Creates a rich and creamy custard base.
- Additional granulated sugar (1/2 cup / 100g) for custard: Sweetens the lemon custard indulgence.
- Egg yolks (2 large): Thicken and enrich the custard filling.
- Cornstarch (2 tablespoons): Provides custard stability and a smooth finish.
- Unsalted butter (1 tablespoon) for custard: Adds creaminess and a glossy texture.
- Powdered sugar (1 cup / 120g): Essential for a smooth yet tangy lemon glaze.
How to Make Lemon Custard Cake Recipe
Step 1: Prepare the Cake Base
Start by preheating your oven to 350°F (175°C), then grease and flour a 9-inch round cake pan to ensure your cake comes out perfectly without sticking. Mixing your dry ingredients together—the flour, baking powder, baking soda, and salt—in a bowl helps to evenly distribute the leavening agents so your cake rises uniformly.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This step incorporates air that contributes to the cake’s delicate crumb, so take your time and enjoy the process.
Step 3: Incorporate Eggs and Vanilla
Beat the eggs in one at a time, making sure each is fully combined before adding the next. Stir in the vanilla extract—this subtle note makes a huge difference in depth and aroma.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry ingredient mixture and the buttermilk to your wet batter, starting and ending with the dry. This careful folding prevents overmixing which keeps the cake tender. Then fold in the freshly squeezed lemon juice and grated lemon zest for that delightful citrus twist.
Step 5: Bake the Cake
Pour the batter evenly into your prepared cake pan and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely—patience here means your cake layers won’t crumble when sliced.
Step 6: Make the Lemon Custard Filling
Whisk together heavy cream, sugar, lemon juice, egg yolks, cornstarch, and a pinch of salt in a saucepan and cook over medium heat. Keep stirring constantly to avoid lumps and curdling. As soon as the custard thickens and reaches a gentle simmer, remove from heat and stir in butter and lemon zest to give it that silky finish. Chill it in the fridge for at least 2 hours to let it set perfectly.
Step 7: Assemble the Cake
Once the cake has cooled, gently level the top with a serrated knife if needed, and slice it horizontally into two layers. Place the bottom layer on your serving plate and spread the cooled lemon custard evenly over it. Top with the second cake layer to complete the stack.
Step 8: Prepare and Add the Lemon Glaze
Whisk powdered sugar with freshly squeezed lemon juice until smooth, adjusting the consistency by adding juice spoon by spoon to get that perfect drizzle. For an extra zing, fold in a bit of lemon zest. Drizzle this glaze over the top of your cake for a luscious, glossy finish that’s bursting with flavor.
How to Serve Lemon Custard Cake Recipe
Garnishes
Freshly whipped cream, extra lemon zest, or thin slices of candied lemon make lovely garnishes that highlight the cake’s citrus personality. A sprinkle of finely chopped toasted almonds or fresh mint leaves can add a subtle crunch and freshness that elevates the experience.
Side Dishes
Serve this Lemon Custard Cake alongside a cup of hot tea, like Earl Grey or chamomile, to complement the lemon notes nicely. A simple bowl of fresh berries also pairs wonderfully, balancing the cake’s richness with natural sweetness and color.
Creative Ways to Present
Try layering the cake in clear glass trifle bowls for a stunning visual, showcasing every luscious lemon-filled layer. You can also cut the cake into petites squares and serve on decorative plates for parties, or add a dusting of powdered sugar for an elegant touch that speaks volumes.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Custard Cake Recipe covered tightly in the refrigerator. It stays fresh for up to 3 days, and chilling actually helps the flavors marry beautifully, making each slice even tastier the next day.
Freezing
If you want to save some for later, freeze unglazed cake layers wrapped thoroughly in plastic wrap and foil for up to 2 months. Freeze the custard in an airtight container separately. When you’re ready to serve, thaw everything overnight in the fridge before assembling and glazing.
Reheating
This cake is best enjoyed chilled, but if you prefer room temperature, let slices sit out for 20-30 minutes before serving. Avoid microwaving since the custard texture may change, but a gentle warm-up in a low oven for a few minutes can refresh the cake layers if needed.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can be substituted, using buttermilk is preferred because its slight acidity reacts with baking soda to give the cake that tender texture and subtle tanginess which is key in this Lemon Custard Cake Recipe.
How do I prevent the custard from forming a skin while chilling?
Pressing plastic wrap directly onto the surface of the warm custard right after cooking is essential. This barrier prevents air exposure, avoiding that unpleasant skin from forming as it cools.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, but make sure it contains xanthan gum to help bind the ingredients. The texture might be slightly different but still delicious!
Is this cake suitable for special occasions?
Absolutely! The elegant layers of lemon-flavored cake and custard make this recipe perfect for birthdays, brunches, and celebrations where you want to impress with a bright, homemade dessert.
What if I don’t have fresh lemons on hand?
While fresh lemon juice and zest pack the best flavor punch, bottled lemon juice can work in a pinch. Just avoid dried zest as it lacks the vibrant oils necessary to really make your Lemon Custard Cake Recipe shine.
Final Thoughts
There’s just something so wonderfully comforting and uplifting about this Lemon Custard Cake Recipe that it quickly becomes a favorite in any household. The balance of sweet, tangy, creamy, and fluffy makes every bite a little moment of joy. I encourage you to give it a try—you’ll soon find that it’s one of those recipes you keep coming back to, whether for a special occasion or as a sunny pick-me-up any day of the week.
Print
Lemon Custard Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Custard Cake is a luscious and tangy dessert combining a moist lemon-flavored cake with a creamy, zesty lemon custard filling and a smooth lemon glaze. Perfect for any occasion, this easy-to-make cake balances sweet and tart flavors beautifully, delivering a refreshing treat that’s sure to impress.
Ingredients
Cake
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1/4 cup (60ml) lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
Custard Filling
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30ml) lemon juice, freshly squeezed
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest, finely grated
- Pinch of salt
Lemon Glaze
- 1 cup (120g) powdered sugar
- 3–4 tablespoons lemon juice, freshly squeezed (adjust to desired consistency)
- 1 teaspoon lemon zest, finely grated (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, and optionally line the bottom with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar using an electric mixer on medium speed for 3-5 minutes until the mixture becomes light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Add Lemon Flavor: Stir in freshly squeezed lemon juice and finely grated lemon zest until evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
- Prepare Custard Filling: In a medium saucepan, whisk together heavy cream, granulated sugar, lemon juice, egg yolks, cornstarch, and a pinch of salt until smooth.
- Cook Custard: Place the saucepan over medium heat and stir constantly until the mixture thickens and reaches a simmer, about 5-7 minutes.
- Finish Custard: Remove from heat and stir in the unsalted butter and lemon zest. Pour the custard into a bowl, cover with plastic wrap pressed onto the surface to prevent skin formation, and refrigerate for at least 2 hours until thickened and chilled.
- Level and Slice Cake: Once cooled, use a serrated knife to level the cake top if uneven. Slice the cake horizontally into two even layers.
- Assemble Cake: Place one cake layer on a serving plate. Spread the chilled lemon custard filling evenly over this layer, then gently place the second cake layer on top.
- Make Lemon Glaze: In a small bowl, whisk powdered sugar with lemon juice. Adjust the consistency by adding lemon juice one tablespoon at a time until smooth and pourable. Stir in lemon zest, if using.
- Glaze and Serve: Drizzle the lemon glaze over the top of the assembled cake. Allow the glaze to set slightly before slicing and serving.
Notes
- Ensure the eggs and butter are at room temperature for better mixing and fluffiness.
- Do not overmix the batter to maintain a tender cake crumb.
- Pressing plastic wrap directly onto custard prevents an unpleasant skin from forming.
- Adjust lemon juice in glaze to your preferred tartness and consistency.
- The cake can be stored covered in the refrigerator for up to 3 days.
