If you’re craving a dessert that’s light, bright, and irresistibly soft, this lemon custard cake that melts in your mouth is exactly what you need. With simple pantry ingredients and a surprisingly easy method, this magical cake bakes into three beautiful layers all on its own—no special skills required.
A fluffy sponge top, a creamy lemon custard center, and a tender buttery base come together in one pan, making this recipe perfect for easy family desserts, weekend baking, or even a sweet breakfast treat.
Why You’ll Love This Lemon Custard Cake
- Magical layers: One batter transforms into three textures while baking
- Fresh lemon flavor: Bright citrus taste from real lemon juice and zest
- Light and melt-in-your-mouth: Soft, airy, and never heavy
- Simple ingredients: No fancy tools or hard-to-find items
- Family-friendly: Perfect for all ages and occasions
This cake tastes elegant enough for guests but is easy enough for everyday baking.
Ingredients You’ll Need
- 4 large eggs, separated
- 150 g granulated sugar
- 113 g unsalted butter, melted and slightly cooled
- 95 g all-purpose flour
- 500 ml whole milk, lukewarm
- 80 ml freshly squeezed lemon juice
- Zest of 2 lemons
- 1 pinch salt
- 1 tbsp water
- Powdered sugar, for dusting
- Lemon slices and mint leaves (optional garnish)
How to Make Lemon Custard Cake (Step-by-Step)
Step 1: Prep the Oven and Pan
Preheat your oven to 160°C (325°F). Lightly grease an 8-inch square baking dish and line it with parchment paper for easy removal.
Step 2: Mix the Egg Yolk Base
In a large bowl, whisk the egg yolks with granulated sugar until pale and creamy. Add melted butter and whisk until smooth. Stir in lemon juice, lemon zest, and water.
Step 3: Add Dry Ingredients
Gently whisk in the flour and salt until fully combined. Slowly pour in the milk, whisking constantly. The batter will be thin—this is exactly what creates the custard layer.
Step 4: Beat the Egg Whites
In a separate bowl, beat the egg whites until stiff peaks form. This step is key to the cake’s airy top layer.
Step 5: Fold and Bake
Gently fold the egg whites into the batter in three additions, leaving small white streaks. Pour into the prepared pan and bake for 45–50 minutes, until the top is lightly golden and the center jiggles slightly.
Step 6: Cool and Set
Let the cake cool completely in the pan. As it cools, the layers will fully set. Chill for at least 1 hour for clean slices.
Tips & Variations
- Extra lemony: Add an extra teaspoon of zest for more citrus punch
- Dairy-free option: Use plant-based butter and milk
- Gluten-free: Substitute with a 1:1 gluten-free flour blend
- Serving temperature: Serve chilled for firmer custard or room temp for softer texture
Easy Lemon Custard Cake That Melts in Your Mouth
- Total Time: 2 hours 5 minutes
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
Light, bright, and melt-in-your-mouth delicious, this Lemon Custard Cake bakes into three magical layers: a fluffy sponge top, a creamy lemon custard center, and a soft buttery base. Perfect for citrus lovers and easy enough for any day.
Ingredients
4 large eggs, separated
150 g granulated sugar
113 g unsalted butter, melted and slightly cooled
95 g all-purpose flour
500 ml whole milk, lukewarm
80 ml freshly squeezed lemon juice
Zest of 2 lemons
1 tbsp water
1 pinch salt
Powdered sugar, for dusting
Lemon slices and mint leaves, for garnish (optional)
Instructions
1. Preheat oven to 160°C (325°F). Grease and line an 8-inch (20 cm) square pan with parchment.
2. Separate eggs. Place yolks in a large bowl and whites in a clean mixing bowl.
3. Whisk egg yolks with sugar until pale and slightly thick.
4. Whisk in melted butter, then add lemon juice, lemon zest, and water.
5. Whisk in flour and salt until smooth (no lumps).
6. Slowly whisk in the lukewarm milk to make a thin batter.
7. Beat egg whites to stiff peaks.
8. Gently fold egg whites into the batter in 3 additions, leaving a few soft white streaks (do not overmix).
9. Pour batter into prepared pan and bake 45–50 minutes, until lightly golden on top and the center still jiggles slightly.
10. Cool completely in the pan, then chill at least 1 hour before slicing for clean layers. Dust with powdered sugar and garnish if desired.
Notes
For best layers, make sure the milk is lukewarm (not hot) and the butter is not sizzling hot.
Fold the egg whites gently—overmixing can reduce the fluffy top layer.
The cake sets as it cools; chilling helps the custard layer firm up and slice neatly.
Store covered in the refrigerator up to 3 days. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
Serving Ideas & Storage
Serve this lemon custard cake dusted with powdered sugar and garnished with fresh lemon slices and mint. It pairs beautifully with berries or a spoon of lightly sweetened yogurt.
Storage:
- Refrigerate in an airtight container for up to 3 days
- Best enjoyed chilled or slightly cool
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~260 kcal |
| Protein | 7 g |
| Carbs | 32 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sodium | 120 mg |
Final Thoughts
This lemon custard cake is proof that simple ingredients can create something truly special. Light, refreshing, and full of bright citrus flavor, it’s the kind of dessert that feels comforting and elegant all at once. Whether you’re baking for family, guests, or just yourself, this cake is guaranteed to disappear fast.