Irresistible Lemon Custard Cake Recipe – Moist, Creamy & Zesty

Bright, tangy, and delightfully creamy, an Irresistible Lemon Custard Cake Recipe is the perfect way to enjoy a classic dessert with a refreshing twist. The combination of zesty lemon flavor and smooth, silky custard creates a dessert that feels indulgent yet light. Every bite melts in your mouth, leaving a balance of sweetness and citrusy freshness that makes this cake ideal for brunch, tea time, or a special occasion.

Lemon desserts have a way of captivating the senses. The aroma of fresh lemon zest mingling with baked custard fills the kitchen with warmth and anticipation. Unlike ordinary cakes, this recipe blends a soft, tender sponge with a rich lemon custard topping, giving it a unique texture and flavor profile. Easy to prepare yet elegant enough to impress guests, this Lemon Custard Cake proves that sophisticated desserts don’t need to be complicated. With simple ingredients and a few easy steps, anyone can create a show-stopping dessert that’s bursting with flavor.

Ingredients Needed

Here’s a clear ingredient list for Irresistible Lemon Custard Cake, along with approximate calorie counts:

Ingredient	Quantity	Approx. Calories
All-purpose flour	1 ½ cups	683
Baking powder	2 tsp	4
Salt	¼ tsp	0
Unsalted butter	½ cup (1 stick), softened	810
Granulated sugar	1 cup	774
Eggs	3 large	210
Vanilla extract	1 tsp	12
Whole milk	½ cup	75
Lemon juice (fresh)	¼ cup	15
Lemon zest	1 tbsp	4
Cornstarch	2 tbsp	60
Powdered sugar (for topping)	2 tbsp	60

Step-by-Step Cooking Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C) and grease an 8-inch round or square baking pan. Line with parchment paper if desired for easy removal.
2. Prepare Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, salt, and cornstarch. Set aside.
3. Cream Butter and Sugar
   In a large bowl, beat the softened butter with granulated sugar until fluffy and pale in color.
4. Add Eggs and Vanilla
   Beat in the eggs, one at a time, followed by vanilla extract.
5. Combine Wet and Dry Ingredients
   Gradually fold the dry ingredients into the butter mixture, alternating with milk. Mix until just combined; do not overmix.
6. Add Lemon Flavor
   Stir in fresh lemon juice and lemon zest to incorporate the bright citrus flavor evenly throughout the batter.
7. Bake the Cake
   Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
8. Prepare Lemon Custard
   While the cake bakes, in a small saucepan, combine remaining lemon juice, a bit of sugar (if desired), and cornstarch over medium heat. Stir until it thickens into a smooth custard. Allow to cool slightly.
9. Assemble the Cake
   Once the cake is baked and cooled slightly, pour the lemon custard over the top, spreading it evenly. Chill for 30 minutes to set the custard.
10. Serve
    Dust with powdered sugar before slicing. Serve chilled or at room temperature.

Tips for Customizing the Recipe

• Extra Tangy: Add more lemon zest or a bit of lemon extract for a stronger citrus flavor.
• Creamier Custard: Incorporate a tablespoon of heavy cream into the custard for extra richness.
• Fruit Twist: Top with fresh berries like blueberries or raspberries for added color and flavor.
• Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Decoration: Garnish with candied lemon slices for a stunning presentation.

Nutritional Information (Per Serving – Approximate, 1/12 slice)

Nutrient	Amount
Calories	220–250 kcal
Protein	4 g
Carbohydrates	28 g
Fat	12 g
Saturated Fat	7 g
Sugar	18 g
Fiber	1 g
Sodium	100 mg

Serving Suggestions

• Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a cup of hot tea or coffee for an elegant afternoon treat.
• Slice into squares or wedges for brunch, picnics, or parties.
• Add fresh berries on top for a colorful and fruity presentation.

FAQs

1. Can I make Lemon Custard Cake ahead of time?

Yes! You can bake the cake a day in advance and store it in an airtight container in the refrigerator for up to 2–3 days. The custard topping will stay creamy and flavorful.

2. Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice is recommended for the best flavor and aroma. Bottled lemon juice can be used in a pinch, but it may result in a slightly less vibrant taste.

3. How do I keep the cake moist?

Avoid overmixing the batter and do not overbake. Using butter and eggs properly creamed ensures a soft and tender cake, while chilling the custard on top keeps the cake moist.

4. Can I make this cake gluten-free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different but still delicious.

5. Can I add extra flavor to the custard?

Absolutely! A teaspoon of lemon zest, a bit of vanilla extract, or even a tablespoon of cream can enhance the custard’s richness and flavor.

Conclusion

Irresistible Lemon Custard Cake offers the perfect balance of soft, tender cake and silky lemon custard. Its refreshing citrus flavor, creamy custard topping, and tender crumb make it a dessert that’s both indulgent and light. Simple to make yet impressive in appearance and taste, it’s perfect for family gatherings, special occasions, or a delightful weekend treat. With its customizable options, you can adjust the tanginess, sweetness, and toppings to create a cake that everyone will love. Every slice is a burst of lemony freshness and creamy goodness — truly an irresistible dessert for all occasions.