If you’re craving a light, citrusy dessert that balances richness with refreshing zing, this Lemon Custard Cake is just the thing. It’s a beautiful two-layer delight: a fluffy, lemon-scented cake base topped with a velvety, homemade lemon custard. Each bite combines brightness, sweetness, and a melt-in-your-mouth texture that makes it an instant classic.
This dessert is as comforting as a sponge cake yet has the elegance of a patisserie-style custard slice. You don’t need complicated tools or fancy ingredients—just a few pantry staples, a fresh lemon, and a little bit of love. Whether served warm or chilled, this cake brings sunshine to your table. It’s ideal for gatherings, tea time, or even as a weekend treat when you want something that feels both nostalgic and indulgent.
Cooking Time
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Cake:
• 3 eggs
• A pinch of salt
• 100g sugar
• A little vanilla (or 1 tsp vanilla extract)
• 100ml milk
• 100ml neutral oil (like sunflower or canola)
• 8 heaped tablespoons all-purpose flour (approx. 160g)
• 1 teaspoon baking powder
• Zest of one lemon
• Juice of one lemon
For the Lemon Custard Filling:
• 80g sugar
• Zest of one lemon
• 2 tablespoons cornstarch
• 1 egg
• 200ml milk
• 30g butter
To Finish:
• Powdered (icing) sugar, for dusting
Additional:
• 24cm baking dish, greased with butter and dusted with flour
Step-by-Step Cooking Directions
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Prepare the Cake Batter
In a large mixing bowl, crack the 3 eggs. Add a pinch of salt and the 100g of sugar. Whisk until pale and fluffy. Add a little vanilla or a teaspoon of vanilla extract. -
Incorporate Liquids
Stir in 100ml milk and 100ml oil. Mix until smooth. -
Add Dry Ingredients
Sift in the 8 heaped tablespoons of flour and 1 teaspoon baking powder. Gently fold the dry ingredients into the wet mixture until fully combined. -
Add Lemon Flavor
Grate the zest of one lemon and squeeze its juice into the batter. Stir until evenly distributed. -
Bake the Cake
Grease a 24cm baking dish with butter and sprinkle with flour. Pour in the batter and smooth the top. Bake in a preheated oven at 180°C (350°F) for 40 minutes. The cake should rise and turn golden. -
Prepare the Custard
While the cake bakes, make the lemon custard. In a saucepan, combine 80g sugar, lemon zest, 2 tablespoons cornstarch, 1 egg, and 200ml milk. Whisk until smooth. Cook over low heat, stirring constantly, until it thickens. -
Finish the Custard
Once thickened, remove from heat and stir in 30g of butter until it melts and the custard is silky. -
Cool and Assemble
After baking, let the cake cool slightly. Then, spread the warm custard over the top in an even layer. Let the cake rest so the custard sets slightly. -
Dust with Icing Sugar
Before serving, sprinkle the top with powdered sugar for an elegant finish. -
Serve and Enjoy
Slice and serve warm or chilled. The flavors develop beautifully over time.
Nutritional Information
(Per slice, based on 10 servings)
• Calories: 260
• Carbohydrates: 35g
• Sugars: 20g
• Protein: 4g
• Fat: 11g
• Fiber: 0.8g
This dessert strikes a moderate balance of fat and sugar, making it suitable for occasional indulgence.
The Origins and Popularity of the Recipe
Lemon-flavored desserts have long been staples in European and Mediterranean cuisines. This specific style—soft sponge with custard—echoes the elegance of Italian and French patisserie, where citrus fruits like lemon are used to brighten and enhance creamy textures.
The marriage of lemon and custard likely became popular thanks to British and European influences, particularly in tea-time traditions. It’s no wonder that cakes like this are cherished not just for their flavor but also for their lightness and balance. In recent years, simple lemon cakes have gained traction across the globe through online baking communities and video tutorials for their photogenic appearance and ease of baking.
Reasons Why You’ll Love the Recipe
• Perfect balance of sweet and tart thanks to fresh lemon
• Rich, silky custard topping elevates a simple sponge cake
• No special tools required, just basic bowls and a whisk
• Quick to prepare and bake—ready in about an hour
• Family-friendly and crowd-pleasing, ideal for all ages
Health Benefits
While this cake is a dessert, some ingredients provide modest health perks:
• Lemon juice and zest are high in vitamin C and antioxidants
• Eggs offer protein and essential fats
• Milk provides calcium and vitamin D
• Homemade custard is free from preservatives and artificial thickeners
Of course, moderation is key when enjoying sweet treats like this.
Serving Suggestions
• Serve with a cup of black tea or a frothy cappuccino
• Add fresh berries like blueberries or raspberries on top for a fruity contrast
• Chill before serving in summer for a refreshing twist
• Warm slightly and pair with a spoonful of whipped cream in winter
Common Mistakes to Avoid
• Overcooking the custard—it should be smooth, not grainy
• Using bottled lemon juice—fresh lemon gives the best flavor
• Not greasing the dish properly—the cake may stick
• Overmixing the batter—this can make the cake dense
• Adding hot custard to the cake immediately—let it cool slightly to prevent sogginess
Pairing Recommendations
• Drink pairings: Earl Grey tea, chamomile tea, sparkling lemonade, or Moscato wine
• Meal pairing: Serve after a light chicken or fish dinner
• Dessert pairing: A platter of lemon bars, panna cotta, or berry tartlets
Cooking Tips
• Use room temperature eggs and milk for smoother mixing
• Zest lemons before juicing—it’s easier and yields more flavor
• Double the custard if you want a thicker layer
• Stir custard constantly and don’t leave the stove—it thickens fast
• Use cornstarch, not flour, for the custard—it results in a silkier texture
Similar Recipes to Try
• Lemon Drizzle Cake – With a sugary lemon syrup glaze
• Portuguese Custard Tarts (Pastéis de Nata) – Flaky pastry filled with rich egg custard
• Vanilla Cream Squares – Layers of pastry and thick vanilla custard
• French Lemon Tart – A classic with rich lemon curd in a buttery crust
• Lemon Pudding Cake – A magic two-layer dessert with a fluffy top and pudding-like base
Variations to Try
• Orange instead of lemon – for a milder, sweeter citrus note
• Add poppy seeds to the batter for texture and visual appeal
• Use almond milk for a dairy-free option
• Infuse custard with herbs like basil or mint for a gourmet twist
• Top with caramelized lemon slices for extra drama
Ingredient Spotlight
Lemon:
Both the zest and juice of lemon are used in this recipe, showcasing its versatility. The zest adds aromatic oils and complexity, while the juice offers acidity and freshness. Lemons are rich in vitamin C and have antimicrobial and digestive benefits.
Cornstarch:
This essential thickening agent makes the custard silky without the need for egg-heavy cooking. It provides a clean texture and lets the lemon flavor shine through.
Eggs:
Vital for both the sponge and custard layers, eggs add structure, moisture, and richness. They’re also a natural emulsifier, keeping batters smooth and custards stable.
Conclusion
This Lemon Custard Cake is a wonderful blend of comforting sponge and elegant custard, all infused with bright lemon flavor. It’s a perfect example of how simple ingredients can be transformed into a memorable dessert. Whether you’re baking for loved ones or treating yourself to something cozy and sweet, this cake is sure to impress. Its beautiful presentation and fresh taste make it suitable for any occasion—from casual coffee breaks to special celebrations. Keep this recipe in your back pocket—it’s one you’ll want to return to time and again.
Frequently Asked Questions
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Can I use orange instead of lemon?
Yes, oranges provide a sweeter, milder citrus flavor and work beautifully in both the cake and custard. -
Can I make this cake ahead of time?
Yes, you can bake and chill it a day in advance. The flavor often improves after resting overnight. -
Can I freeze this cake?
It’s not ideal to freeze due to the custard topping, which may separate. For best results, enjoy fresh or refrigerated. -
Is this cake very sweet?
No, the tart lemon balances the sugar, making it pleasantly sweet but not overwhelming. -
Can I make it gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking blend and ensure your cornstarch is certified gluten-free. -
Why is my custard lumpy?
Lumps usually occur if the heat is too high or if you don’t stir constantly. Use a whisk and cook gently. -
Can I use plant-based milk?
Yes, almond, soy, or oat milk can be substituted in both the batter and custard. -
How long does it keep in the fridge?
Store in an airtight container for up to 3 days. The custard may thicken further but will still taste great. -
Can I add berries to the batter?
Absolutely. Blueberries or raspberries pair nicely with lemon and add extra freshness. -
Can I skip the custard?
Yes, the lemon sponge alone makes a delicious, simple cake. You could also substitute with whipped cream or a lemon glaze.