Lemon Custard Layer Cake - Greenku Recipes

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This Lemon Custard Layer Cake is a harmonious marriage of light, fluffy sponge and bright, tangy lemon custard. Two layers of vanilla-scented cake cradle a luscious homemade lemon filling, creating a dessert that’s at once comforting and refreshing. The subtle sweetness of the cake balances the zesty citrus, while the custard’s velvety texture adds a luxurious mouthfeel. Perfect for afternoon tea, brunch gatherings, or as a centerpiece at a spring or summer celebration, this cake delivers a burst of sunshine in every bite.

Cooking Time

Custard Preparation: 7–10 minutes active, plus cooling

Cake Batter Prep: 15 minutes
Assembly & Baking: 40 minutes
Cooling & Dusting: 20 minutes

Total Time: Approximately 1 hour 30 minutes

Ingredients

For the Lemon Custard Filling:

1 large egg
Pinch of salt
50 g (3 Tbsp) granulated sugar

40 g (3 Tbsp) cornstarch
300 ml (1½ cups) whole milk
Zest of 1 lemon

Juice of 1 lemon

For the Cake Batter:

2 large eggs
Pinch of salt
100 g (6 Tbsp) granulated sugar

120 ml (⅔ cup) neutral vegetable oil
1 tsp vanilla extract
220 g (1½ cups) all-purpose flour

15 g (4 tsp) baking powder

Step-by-Step Cooking Directions

Prepare the Lemon Custard Filling:
- In a medium saucepan, whisk together the egg, salt, sugar, and cornstarch until completely smooth and pale.
- Gradually pour in the milk while whisking constantly to avoid lumps.
- Stir in the lemon zest and juice, then place over medium heat.
- Cook, whisking continuously, until the mixture thickens to a pudding-like consistency, about 5–7 minutes.
- Remove from heat and transfer the custard to a bowl. Cover the surface with plastic wrap to prevent a skin from forming, and let cool completely at room temperature.
Make the Cake Batter:
- Preheat the oven to 180 °C (350 °F). Grease and line a 9-inch round cake pan.
- In a large bowl, beat the eggs and salt until frothy. Add the sugar and continue beating until the mixture turns pale and thick, about 2–3 minutes.
- With the mixer on low, drizzle in the oil and then beat in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the flour and baking powder.
- Fold the dry ingredients into the wet mixture in three additions, stirring gently until just combined after each addition. Avoid overmixing to keep the cake tender.
Assemble the Cake:
- Pour half of the batter into the prepared pan, using a spatula to smooth the surface.
- Spoon the cooled lemon custard over the batter, leaving a small border (about 1 cm) around the edge.
- Gently pour the remaining batter on top of the custard, spreading carefully to cover the filling completely. Tap the pan lightly on the counter to release air bubbles.
Bake the Cake:
- Bake in the preheated oven for 35–40 minutes, until the top is golden and a toothpick inserted into the center of the cake layer (avoiding the custard) comes out clean.
- Remove from oven and allow the cake to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Finish & Serve:
- Once cooled, dust the top with powdered sugar for an elegant finish.
- Slice into wedges and serve with tea or coffee. The contrast between the soft cake and the cool, tangy custard layer makes each bite memorable.

Nutritional Information

(Per serving; yields 10 slices)

Calories: 280 kcal
Protein: 4 g

Carbohydrates: 38 g
– Sugars: 20 g
– Fiber: 0.5 g

Fat: 12 g
– Saturated Fat: 2 g
Sodium: 120 mg

The Origins and Popularity of the Recipe

Lemon-flavored cakes have deep roots in European baking traditions, where citrus fruits were prized for their brightness and acidity. Classic variations like Italian lemon drizzle or French lemon curd tarts inspired layering custard between sponge. This modern Lemon Custard Layer Cake takes cues from British Victoria Sponge but replaces jam with lemon curd and pastry cream, yielding a lighter, more refreshing profile. Its resurgence on social media and food blogs owes to our collective craving for desserts that feel both nostalgic and fresh—simple yet sophisticated.

Reasons Why You’ll Love the Recipe

Bright Flavor: The inevitable puckering tartness awakens the palate.

Textural Contrast: Soft cake meets creamy custard for a delightful mouthfeel.
All-Occasion Appeal: Equally suited to birthdays, brunches, or casual tea breaks.
Make-Ahead Friendly: Custard and cake layers can be prepared in advance.

Customizable Sweetness: Adjust lemon intensity by varying juice or zest.

Health Benefits

Lemons provide vitamin C and flavonoids, supporting immune health and offering antioxidants. Whole milk and eggs contribute protein, calcium, and essential fats. By incorporating lemon juice and zest, the recipe maximizes flavor without excess sugar, allowing you to enjoy a lighter dessert. Portion control further ensures an indulgent yet balanced treat.

Serving Suggestions

With Fresh Berries: A scattering of raspberries or blueberries adds color and complementary tartness.
Whipped Cream: A dollop of softly whipped cream can amplify richness.
Herbal Tea: Pair with Earl Grey or chamomile to echo citrus and floral notes.

Ice Cream: A scoop of vanilla ice cream alongside elevates the dessert to a decadent finale.

Common Mistakes to Avoid

Lumpy Custard: Whisk continuously when adding milk; strain if needed.
Running Custard: Ensure it’s fully cooled and set before layering to prevent sinking.

Overmixed Batter: Fold gently to keep aeration; overmixing yields a dense crumb.
Uneven Layers: Spread batter and custard carefully; leave a border so filling doesn’t ooze.
Undercooked Center: Check cake doneness away from the custard layer to avoid false negatives.

Pairing Recommendations

Wines: A glass of Moscato d’Asti or Prosecco complements citrus brightness.
Beers: A light wheat beer or Belgian witbier mirrors lemon notes.
Non-Alcoholic: Fresh lemonade or iced green tea keeps the flavor theme cohesive.

Cooking Tips

Room-Temperature Ingredients: Ensures seamless emulsification of batter.
Fine Zest: Use a microplane to avoid bitter pith.
Even Baking: Rotate pan halfway through for uniform color.

Custard Thickness: If too thin, whisk in an extra teaspoon of cornstarch (dissolved in milk).
Cake Pan Prep: Line generously with parchment for easy removal.

Similar Recipes to Try

Classic Victoria Sponge Cake

Lemon Drizzle Loaf Cake
Lime Curd Layer Cake
Lemon Poppy Seed Bundt Cake
French Gâteau au Yaourt (Yogurt Cake)

Variations to Try

Berry-Citrus Swirl: Stir in a swirl of raspberry coulis between layers.
Herb-Infused: Add fresh thyme or basil leaves to the custard for an aromatic twist.
Gluten-Free: Substitute a 1:1 gluten-free flour blend.
Dairy-Free: Use coconut milk and dairy-free butter, and arrowroot starch instead of cornstarch.
Chocolate Twist: Spread a thin layer of white chocolate ganache on top before dusting.

Ingredient Spotlight

Cornstarch: A pure starch that thickens custards at lower temperatures than flour, yielding a crystal-clear, silky filling that holds its shape beautifully between cake layers.

Conclusion

The Lemon Custard Layer Cake is a celebration of simplicity and elegance. Light sponge, vibrant custard, and a stunning two-tone presentation make it perfect for any gathering—or a solo indulgence with a cup of tea. With straightforward steps, flexible make-ahead options, and endless variations, this cake will become a favorite in your baking repertoire. Embrace the bright flavors of lemon and bring a slice of sunshine to your table.

Frequently Asked Questions

Can I use store-bought lemon curd?
Yes—swap homemade custard for high-quality curd, chilling before layering.
How long can I store the cake?
Refrigerate in an airtight container for up to 3 days. Let come to room temperature before serving.
Can I freeze slices?
Wrap individual slices in plastic and foil; freeze up to one month. Thaw in the fridge overnight.
Why did my custard separate?
High heat or lack of constant whisking can cause separation—use medium heat and whisk continuously.
Is the cake gluten-free?
Not as written; substitute a certified gluten-free flour blend.
Can I make this vegan?
Use flax “eggs,” plant-based milk, and a vegan thickener like tapioca, plus dairy-free butter.
How do I prevent the cake from sinking?
Avoid overmixing and open the oven only once after 30 minutes.
Can I increase lemon flavor?
Add up to 2 tsp extra zest or 1–2 Tbsp more juice, but monitor custard thickness.
What pan size works best?
A 9-inch round pan yields the ideal layer height; a 20 cm springform also works.
How do I know custard is cool enough?
It should be at room temperature and thick enough not to flow when spooned.