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
Scale
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.
