If you’re searching for a show-stopping dessert that’s bursting with bright citrus flavor and irresistible creamy texture, this Lemon Custard Cake Recipe is just what your kitchen needs. It’s a delightful combination of tender cake layers infused with fresh lemon zest and juice, sandwiched with a luscious homemade lemon custard, and topped with a shiny lemon glaze. This cake perfectly balances sweetness and tang, creating a heavenly bite that brings a ray of sunshine to any occasion. Trust me, once you make this Lemon Custard Cake Recipe, it’ll quickly become your new favorite treat to share with friends and family.
Ingredients You’ll Need
This Lemon Custard Cake Recipe is surprisingly straightforward, relying on everyday ingredients that come together to create layers of fresh, zesty flavor and creamy smoothness. Each ingredient plays a special role, whether it’s the tender crumb from the buttermilk and butter or the bright, refreshing notes from fresh lemon juice and zest.
- All-purpose flour (2 1/2 cups / 300g): The backbone of the cake, creating a tender yet sturdy structure.
- Baking powder (1 teaspoon): Helps the cake rise beautifully and stay light.
- Baking soda (1/2 teaspoon): Works with the buttermilk to give the cake a perfect crumb.
- Salt (1/4 teaspoon): Enhances all the flavors without being salty.
- Unsalted butter (1 cup / 226g, softened): Adds richness and moisture for a tender crumb.
- Granulated sugar (1 3/4 cups / 350g): Sweetens and helps create a delicate crumb and browning.
- Eggs (3 large): Provide structure and richness for moist cake layers.
- Vanilla extract (1 teaspoon): Brings warmth and rounds out the lemon’s brightness.
- Buttermilk (1 cup / 240ml): Keeps the cake moist with a subtle tang that complements the lemon.
- Fresh lemon juice (1/4 cup + extra): Brings vibrant citrus flavor to both the batter and custard.
- Fresh lemon zest (2 tablespoons + extra): Intensifies the lemon aroma and taste with natural oils.
- Heavy cream (1 cup / 240ml): Main base for the luscious lemon custard filling.
- Granulated sugar (1/2 cup / 100g) for custard: Sweetens the custard just right.
- Egg yolks (2 large): Give the custard richness and creaminess.
- Cornstarch (2 tablespoons): Thickens the custard to a perfect spreadable texture.
- Butter (1 tablespoon) for custard: Adds silkiness and depth.
- Powdered sugar (1 cup / 120g): Creates the smooth lemon glaze on top.
How to Make Lemon Custard Cake Recipe
Step 1: Prepare Your Cake Batter
Start by preheating your oven to 350°F (175°C), and prepare a 9-inch round cake pan by greasing and flouring it—adding parchment paper to the bottom makes removing the cake a breeze. Combine the dry ingredients—flour, baking powder, baking soda, and salt—in a medium bowl. Then, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes around 3 to 5 minutes with a mixer. Add eggs one at a time, mixing well after each addition, and then stir in the vanilla extract. Alternate adding your dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry, blending just until combined. Finally, fold fresh lemon juice and zest into the batter to infuse it with that essential zing.
Step 2: Bake and Cool the Cake
Pour the batter into your prepared pan, smoothing the top evenly. Slide it into your preheated oven and bake for about 30 to 35 minutes. You’ll know it’s done when a wooden skewer inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan, then invert it onto a wire rack to cool completely. Patience is key here—the cake needs to be completely cool before you move onto filling it with custard.
Step 3: Make the Lemon Custard Filling
In a saucepan, whisk together heavy cream, granulated sugar, fresh lemon juice, egg yolks, cornstarch, and a pinch of salt until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle simmer—this should take around 5 to 7 minutes. Be careful not to stop stirring to avoid lumps! Once thickened, remove from heat and stir in butter and lemon zest, which adds that final burst of flavor and a silky texture. Pour the custard into a bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least two hours until fully chilled and thickened.
Step 4: Assemble Your Lemon Custard Cake Recipe
Using a serrated knife, level the cake’s top if it has domed during baking, then slice the cake horizontally into two even layers. Place one layer on your serving plate and spread the chilled custard generously over it. Carefully top with the second cake layer to seal in that creamy custard. Your cake is nearly ready to wow!
Step 5: Finish with a Lemon Glaze
Whisk powdered sugar with freshly squeezed lemon juice in a small bowl until smooth and pourable. Adjust by adding more lemon juice for your preferred consistency. Optional lemon zest can be stirred in for extra zing and decorative flair. Drizzle this luscious glaze atop the cake and let it set for a few minutes, creating a shiny crown that adds both tang and sweetness.
How to Serve Lemon Custard Cake Recipe
Garnishes
A beautiful presentation elevates this Lemon Custard Cake Recipe, so consider sprinkling finely grated lemon zest on top for a fresh pop of color, or garnish slices of fresh lemon for a charming touch. Edible flowers like pansies or lemon balm leaves add a delicate and inviting flair that guests will adore.
Side Dishes
This cake pairs wonderfully with light sides that complement its citrus notes—think fresh berries like raspberries or blueberries, or even a simple dollop of lightly sweetened whipped cream to add soft creaminess without overpowering the delicate lemon flavors.
Creative Ways to Present
Slice and serve on pastel-colored plates to highlight the cake’s sunny personality, or present it alongside a pot of freshly brewed Earl Grey tea, which beautifully echoes the citrus tones. For a fun twist, serve individual portions in clear glass cups layered with crushed shortbread for added texture beneath the custard.
Make Ahead and Storage
Storing Leftovers
This Lemon Custard Cake Recipe keeps best covered and refrigerated for up to 3 days. Keeping the cake chilled not only preserves the custard’s creamy texture but also maintains the bright, fresh lemon flavor. Be sure to cover it tightly to prevent the cake from absorbing any other fridge smells.
Freezing
Freezing this cake (especially with the custard filling) is not recommended, as custards can separate and lose their lovely texture. If you must freeze, freeze individual cake layers without the filling for up to 2 months and prepare the custard fresh when ready to assemble.
Reheating
No reheating needed here! This cake is delightful served cold straight from the fridge. However, if you prefer a slightly softer custard, leave it at room temperature for about 20 minutes before serving to bring out the flavors even more.
FAQs
Can I use lemon extract instead of fresh lemon juice and zest?
While lemon extract can add lemon flavor, it won’t provide the same fresh brightness and natural acidity that fresh lemon juice and zest bring. For the best and most authentic results, I highly recommend using fresh lemons.
How can I make this cake dairy-free?
You can substitute the butter with a plant-based margarine and use coconut cream instead of heavy cream for the custard. Use a non-dairy milk with a splash of lemon juice in place of buttermilk. Keep in mind, this will alter the texture slightly but still deliver plenty of lemon joy.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure it contains xanthan gum or another binder to help the cake hold together properly.
How do I know when the custard is thick enough?
The custard should coat the back of a spoon and hold a defined line when you run your finger through it. It thickens further as it cools, so avoid overcooking to prevent a grainy texture.
Can I make this cake a day ahead?
Absolutely! In fact, making the custard at least a few hours in advance or the night before helps it set perfectly. Assemble the cake shortly before serving for the best texture and appearance.
Final Thoughts
This Lemon Custard Cake Recipe is a sparkling jewel among desserts that effortlessly brightens any table with its cheerful citrus charm and creamy layers. It’s one of those recipes that brings smiles with every bite, whether for a special occasion or a simple weekend treat. I truly hope you dive in and give it a try — sharing this lovely cake with loved ones is the perfect way to spread a little sunshine.
Print
Lemon Custard Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Custard Cake is a delightful and easy-to-make dessert that combines a moist, tangy lemon-flavored cake with a luscious homemade lemon custard filling and a bright lemon glaze. Perfect for special occasions or a refreshing treat, this cake balances sweet and citrusy flavors beautifully.
Ingredients
Cake
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1/4 cup (60ml) lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
Lemon Custard Filling
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) lemon juice, freshly squeezed
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest, finely grated
- Pinch of salt
Lemon Glaze
- 1 cup (120g) powdered sugar
- 3–4 tablespoons lemon juice, freshly squeezed (adjust to desired consistency)
- 1 teaspoon lemon zest, finely grated (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, optionally lining the bottom with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure they are evenly distributed.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer for 3-5 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Add Lemon Flavor: Stir in the freshly squeezed lemon juice and finely grated lemon zest to infuse the batter with citrus brightness.
- Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then invert onto a wire rack to cool completely.
- Prepare Lemon Custard: In a medium saucepan, whisk together heavy cream, sugar, lemon juice, egg yolks, cornstarch, and a pinch of salt.
- Cook the Custard: Place the saucepan over medium heat, stirring constantly until the mixture thickens and simmers, about 5-7 minutes.
- Finish Custard: Remove from heat and stir in butter and lemon zest until smooth.
- Chill the Custard: Transfer the custard to a bowl and cover with plastic wrap directly on the surface to prevent skin. Refrigerate for at least 2 hours until fully cooled and thickened.
- Level the Cake: Once cool, use a serrated knife to level the cake top if needed for even layers.
- Slice Cake Layers: Carefully slice the cake horizontally into two even layers.
- Assemble the Cake: Place one layer on a serving plate and spread the chilled lemon custard evenly on top.
- Add Second Layer: Gently place the second cake layer on top of the custard filling.
- Prepare Lemon Glaze: In a small bowl, whisk powdered sugar with lemon juice until smooth. Adjust lemon juice by adding one tablespoon at a time to reach desired glazing consistency.
- Add Optional Zest: Stir in lemon zest if desired for extra flavor and texture.
- Glaze the Cake: Drizzle the lemon glaze evenly over the top of the cake. Allow it to set for a few minutes before serving.
Notes
- Make sure all ingredients are at room temperature before starting for the best texture.
- Use freshly squeezed lemon juice and zest for the most vibrant lemon flavor.
- To prevent the custard from curdling, cook it gently over medium heat while stirring constantly.
- The cake can be stored in the refrigerator for up to 3 days, covered tightly.
- For an extra lemon boost, add more zest to the glaze or custard filling if desired.
