Lemon Custard Cake is a delightful dessert that perfectly balances the tangy brightness of lemons with the creamy richness of custard. This cake is not just a treat for the taste buds; it also carries a rich history that dates back to European baking traditions, where custards were often used to create luxurious desserts. The combination of a light, fluffy cake and a smooth, velvety custard filling has made Lemon Custard Cake a beloved choice for gatherings, celebrations, and family dinners alike.

People adore this dish for its unique texture, which offers a delightful contrast between the airy cake and the luscious custard. The refreshing lemon flavor adds a zesty twist that awakens the senses, making it a perfect dessert for any occasion. Whether served warm or chilled, Lemon Custard Cake is sure to impress your guests and leave them craving more. Join us as we explore this exquisite recipe that is as easy to make as it is delicious!

Ingredients:

1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup whole milk
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 2 lemons
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, for dusting (optional)
Fresh berries, for serving (optional)

Preparing the Batter

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
In a separate bowl, combine the whole milk, fresh lemon juice, and lemon zest. Stir gently to combine and set aside.
In another bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk and lemon mixture. Start and end with the dry ingredients. Mix until just combined; do not overmix. The batter will be somewhat thick.

Cooking Process

Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully run a knife around the edges to loosen the cake and invert it onto a wire rack to cool completely.

Making the Lemon Custard Sauce

While the cake is cooling, prepare the lemon custard sauce. In a medium saucepan, combine 1 cup of whole milk, 1/2 cup of granulated sugar, and 3 large egg yolks (reserve the egg whites for another use).
Whisk the mixture over medium heat until the sugar dissolves and the mixture is warm, but do not let it boil.
In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually add this slurry to the warm milk mixture, whisking constantly to prevent lumps from forming.
Continue to cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
Remove the saucepan from the heat and stir in 1/4 cup of fresh lemon juice and the zest of 1 lemon. Mix well to combine.
Transfer the custard sauce to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until ready to serve.

Assembling the Cake

Once the cake has completely cooled, place it on a serving plate. If desired, you can slice the cake in half horizontally to create two layers for a more elegant presentation.
Drizzle a generous amount of the chilled lemon custard sauce over the top of the cake. If you have sliced the cake, you can also spread some custard between the layers.
For an added touch, dust the top of the cake with powdered sugar and garnish with fresh berries, such as raspberries or blueberries, for a pop of color and flavor.
Slice the cake into wedges and serve with additional lemon custard sauce on the side for drizzling.

Conclusion:

Lemon Custard Cake: A Delightful Recipe for Citrus Lovers

Author: Maria
Total Time: 55 minutes
Yield: 8 servings 1x

Print Recipe

Description

This Lemon Cake with Lemon Custard Sauce is a refreshing dessert that perfectly balances sweetness and tanginess. Moist and fluffy, the cake is infused with fresh lemon juice and zest, topped with a creamy custard sauce and garnished with fresh berries, making it an impressive treat for any occasion.

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
In a separate bowl, combine the whole milk, fresh lemon juice, and lemon zest. Stir gently to combine and set aside.
In another bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk and lemon mixture. Start and end with the dry ingredients. Mix until just combined; do not overmix. The batter will be somewhat thick.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully run a knife around the edges to loosen the cake and invert it onto a wire rack to cool completely.
While the cake is cooling, prepare the lemon custard sauce. In a medium saucepan, combine 1 cup of whole milk, 1/2 cup of granulated sugar, and 3 large egg yolks (reserve the egg whites for another use).
Whisk the mixture over medium heat until the sugar dissolves and the mixture is warm, but do not let it boil.
In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually add this slurry to the warm milk mixture, whisking constantly to prevent lumps from forming.
Continue to cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
Remove the saucepan from the heat and stir in 1/4 cup of fresh lemon juice and the zest of 1 lemon. Mix well to combine.
Transfer the custard sauce to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until ready to serve.
Once the cake has completely cooled, place it on a serving plate. If desired, you can slice the cake in half horizontally to create two layers for a more elegant presentation.
Drizzle a generous amount of the chilled lemon custard sauce over the top of the cake. If you have sliced the cake, you can also spread some custard between the layers.
For an added touch, dust the top of the cake with powdered sugar and garnish with fresh berries, such as raspberries or blueberries, for a pop of color and flavor.
Slice the cake into wedges and serve with additional lemon custard sauce on the side for drizzling.

Notes

Ensure the butter is softened to room temperature for easier creaming with sugar.
The cake can be made a day in advance and stored in an airtight container.
Feel free to adjust the amount of lemon juice and zest according to your taste preference.

Prep Time: 20 minutes
Cook Time: 35 minutes