Lemon Layer Cake with Silky Lemon Custard Cream

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Lemon Layer Cake with Silky Lemon Custard Cream
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This bright and zesty Lemon Layer Cake is elevated by a luscious Lemon Custard Cream filling that balances sweet and tart in every bite. Tender, moist lemon-scented sponge layers are filled and frosted with a silky custard made from eggs, sugar, cornstarch, lemon juice, and butter, then finished with fresh lemon zest for an extra burst of citrus aroma. Whether you’re celebrating a birthday, hosting a spring brunch, or craving a refreshing dessert, this cake delivers elegant flavor and creamy texture without undue fuss.

Cooking Time

  • Preparation: 30 minutes (including cake batter and custard prep)

  • Baking: 25–30 minutes (two 8-inch layers)

  • Custard Cooking & Cooling: 15–20 minutes cooking + 1 hour chilling

  • Assembly: 15 minutes

  • Total Time: Approximately 2 hours

Ingredients

  • For the Cake:

    • 220 g (1¾ cups) all-purpose flour

    • 1 tbsp baking powder

    • ¼ tsp salt

    • Zest of 1 large lemon

    • 120 g (½ cup) unsalted butter, room temperature

    • 200 g (1 cup) granulated sugar

    • 2 large eggs, room temperature

    • 120 ml (½ cup) milk, room temperature

    • 2 tbsp fresh lemon juice

  • For the Lemon Custard Cream:

    • 1 large egg

    • 2 tbsp granulated sugar

    • 1 tbsp cornstarch

    • Juice of ½ lemon (about 1 tbsp)

    • 200 ml (1 cup) whole milk

    • 1½ tbsp unsalted butter, cubed

  • To Garnish:

    • Additional lemon zest

    • Fresh berries or mint leaves (optional)

Step-by-Step Cooking Directions

  1. Preheat & Prep Pans: Preheat oven to 350 °F (175 °C). Grease and flour two 8-inch round cake pans; line bottoms with parchment.

  2. Mix Dry Cake Ingredients: In a bowl, whisk flour, baking powder, salt, and lemon zest; set aside.

  3. Cream Butter & Sugar: In a mixer, beat butter and sugar on medium speed until light and fluffy, about 3–4 minutes.

  4. Add Eggs & Lemon: Beat in eggs one at a time, then stir in lemon juice. Scrape down bowl.

  5. Combine Batter: Alternately add dry ingredients and milk in three additions—dry, milk, dry—mixing until just combined. Do not overmix.

  6. Bake Cake Layers: Divide batter evenly between pans. Smooth tops and bake 25–30 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then invert onto racks to cool completely.

  7. Prepare Lemon Custard Cream: While cakes bake, whisk egg, sugar, and cornstarch in a saucepan. Stir in lemon juice. Heat milk until steaming; slowly temper into egg mixture while whisking. Cook over medium-low, whisking, until thick (5–7 minutes). Remove from heat; whisk in butter until smooth. Transfer to a bowl, cover surface with plastic wrap, and chill at least 1 hour.

  8. Assemble Cake: Once cake layers and custard are chilled, place first layer on a serving plate. Pipe or spread half the custard evenly on top. Top with second layer and spread remaining custard over top and sides.

  9. Garnish & Chill: Sprinkle with extra lemon zest and berries if desired. Chill cake for 30 minutes before slicing.

Nutritional Information

(Per slice; serves 12)

  • Calories: 320 kcal

  • Protein: 4 g

  • Carbohydrates: 42 g

  • Fat: 14 g

  • Saturated Fat: 8 g

  • Sugar: 28 g

  • Fiber: 1 g

  • Sodium: 180 mg

The Origins and Popularity of the Recipe

Lemon sponge cakes trace their roots to European patisseries, where citrus flavors became celebrated in summer confections. The addition of a lemon custard filling combines British lemon curd traditions with French pastry cream, creating a hybrid that gained modern fame through food blogs and cafés. Its vibrant taste and photogenic layers have made it a go-to for celebrations and afternoon tea alike.

Reasons Why You’ll Love the Recipe

  • Bright Citrus Flavor: Fresh lemon zest and juice deliver lively aroma and taste.

  • Moist, Tender Crumb: Buttery sponge stays soft, even after chilling.

  • Silky Filling: Custard cream adds rich texture without heaviness.

  • Make-Ahead Friendly: Both cake and custard hold well in the fridge.

  • Customizable: Adjust lemon intensity or swap fillings as desired.

Health Benefits

Lemons provide vitamin C and antioxidants. Eggs deliver protein, while milk and butter contribute calcium and healthy fats. Moderate sugar keeps sweetness balanced; portion control ensures indulgence without overdoing.

Serving Suggestions

  • Serve with a pot of Earl Grey or chamomile tea.

  • Accompany slices with macerated berries or fresh fruit salad.

  • Top with whipped cream for added richness.

Common Mistakes to Avoid

  • Overmixing Batter: Yields dense cake; mix just until combined.

  • Skipping Tempe­­­ring: Pouring hot milk too fast curdles the custard.

  • Underbaking Layers: Ensure toothpick test passes.

  • Skipping Chill: Custard must be fully set to pipe and spread neatly.

  • No Parchment: Cake can stick—always line pans.

Pairing Recommendations

  • Wines: Light Prosecco or Moscato d’Asti.

  • Beers: Belgian witbier or pale ale.

  • Non-Alcoholic: Sparkling lemonade or iced green tea.

Cooking Tips

  • Room-Temperature Ingredients: Ensures smooth batter.

  • Fine Zest: Avoid pith to prevent bitterness.

  • Even Layers: Weigh batter for perfectly level cakes.

  • Chill Equipment: Chill custard bowl for faster setting.

Similar Recipes to Try

  • Orange Olive Oil Cake

  • Classic Victoria Sponge

  • Lemon Yogurt Drizzle Cake

  • Citrus Chiffon Cake

  • Lemon Meringue Layer Cake

Variations to Try

  • Blueberry Swirl: Fold fresh berries into batter.

  • Lavender Lemon: Infuse milk with culinary lavender.

  • Lime Twist: Substitute lime juice and zest.

  • Berry Coulis: Drizzle raspberry sauce over slices.

  • Coconut Cream: Replace half milk with coconut cream.

Ingredient Spotlight

Cornstarch: Provides smooth, stable custard that holds shape when piped, yielding a glossy, lump-free filling.

Conclusion

This Lemon Layer Cake with Silky Lemon Custard Cream is a celebration of citrus brightness and creamy indulgence. Its tender sponge and vibrant filling make it perfect for any occasion—summer gatherings, birthday parties, or a refreshing weekend treat. With straightforward steps and make-ahead components, it brings both elegance and ease to your baking repertoire.

Frequently Asked Questions

  1. Can I make the cake a day ahead?
    Yes—wrap layers in plastic and refrigerate; assemble before serving.

  2. How do I store leftovers?
    Keep covered in the refrigerator for up to 3 days.

  3. Can I freeze the custard?
    Not recommended; it may separate upon thawing.

  4. Is this cake freezer-friendly?
    Freeze unfilled layers; thaw overnight, then fill and frost.

  5. How do I make it gluten-free?
    Substitute a 1:1 gluten-free flour blend.

  6. How much lemon juice yields balanced tartness?
    Start with 2 tbsp and adjust to taste; too much can make custard runny.

  7. Can I use low-fat milk?
    Whole milk yields the best custard; low-fat may be thinner.

  8. Why did my custard get lumpy?
    Likely due to adding milk too quickly—temper slowly while whisking.

  9. How do I achieve an even crumb?
    Sift flour and fold gently, avoiding overmixing.

  10. What piping tip is best?
    A Wilton 1M or round tip creates classic rosettes and swirls.

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