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Lemon Custard Cake

A delightful dessert combining the sweet tang of lemon with rich custard layers, perfect for busy days and impressive gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 teaspoons lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon baking powder
  • a pinch salt
For the Custard Layer
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 2 teaspoons lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, sugar, melted butter, eggs, vanilla extract, milk, lemon zest, lemon juice, baking powder, and salt until just combined.
  3. Pour the batter into a greased 9-inch baking pan and smooth out the top.
Baking
  1. Bake the cake for about 25-30 minutes, or until a toothpick comes out clean.
  2. While the cake cooks, combine 2 cups of milk, sugar, cornstarch, and salt in a saucepan over medium heat and stir continuously until it thickens and begins to bubble.
Custard Preparation
  1. Whisk egg yolks in a separate bowl and gradually pour in a bit of the hot milk mixture to temper the yolks.
  2. Add this mixture back into the saucepan, along with lemon zest, lemon juice, and vanilla extract. Stir until combined.
Assembly
  1. Once your cake is done, pour the custard right on top of the hot cake.
  2. Let it chill in the refrigerator for at least two hours.
  3. When ready to serve, slice the cake and garnish with fresh berries or a sprig of mint.

Notes

If your custard seems too thick, a splash of milk can help. For a quicker option, bottled lemon juice can be used instead of fresh. Leftovers can be stored in an airtight container in the fridge for up to 3 days.