Easy Lemon Custard Cake Recipe

Lemon Custard Cake is a delightful dessert that combines the tangy zest of lemons with the creamy richness of custard, all in one heavenly bite. This cake is perfect for any occasion, whether it’s a family gathering, a holiday celebration, or just a sweet treat to brighten your day. The best part? It’s surprisingly easy to make! With a few simple ingredients and a step-by-step guide, you can create a dessert that looks and tastes like it came straight from a bakery.

In this article, we’ll walk you through everything you need to know to make the perfect Lemon Custard Cake. From the equipment you’ll need to the step-by-step instructions, variations, and helpful tips, we’ve got you covered. Let’s get started!

Recipe Preparation Equipment

Before you begin, make sure you have the following tools and equipment ready:

• Mixing bowls (large and medium-sized)
• Electric mixer or whisk
• Spatula
• 9-inch round cake pan or springform pan
• Parchment paper
• Zester or grater (for lemon zest)
• Juicer (for fresh lemon juice)
• Sieve or strainer
• Oven (preheated to the right temperature)
• Cooling rack

Ingredients

Here’s what you’ll need to prepare this delicious Lemon Custard Cake:

For the Cake Batter:

• 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened
• 3 large eggs, separated
• 1/3 cup (80ml) fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (120ml) whole milk

For the Custard Layer:

• 1 1/2 cups (360ml) whole milk
• 1/2 cup (100g) granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

For Garnish (Optional):

• Powdered sugar
• Fresh berries (strawberries, blueberries, or raspberries)
• Whipped cream

How to Make Easy Lemon Custard Cake Step-by-Step ?

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper for easy removal.

Step 2: Prepare the Cake Batter

1. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
2. Add the egg yolks one at a time, mixing well after each addition.
3. Stir in the fresh lemon juice, lemon zest, and vanilla extract.
4. Gradually add the flour and salt, alternating with the milk, until the batter is smooth.

Step 3: Whip the Egg Whites

1. In a separate bowl, beat the egg whites until stiff peaks form.
2. Gently fold the whipped egg whites into the cake batter using a spatula. This will give the cake its light and airy texture.

Step 4: Prepare the Custard Layer

1. In a medium saucepan, heat the milk over medium heat until warm but not boiling.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour the warm milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens into a custard.
5. Remove from heat and stir in the vanilla extract.

Step 5: Assemble and Bake

1. Pour the cake batter into the prepared pan.
2. Gently pour the custard over the cake batter. The custard will sink slightly, creating a layered effect.
3. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.

Step 6: Cool and Serve

1. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a cooling rack.
2. Dust with powdered sugar and garnish with fresh berries or whipped cream before serving.

Variations

1. Lemon Blueberry Custard Cake: Add 1 cup of fresh blueberries to the cake batter for a fruity twist.
2. Gluten-Free Option: Replace the all-purpose flour with almond flour or a gluten-free flour blend.
3. Vegan Lemon Custard Cake: Use plant-based milk, vegan butter, and a flaxseed egg substitute.

Cooking Notes

• Ensure the butter is softened but not melted for the best texture.
• Use fresh lemon juice and zest for the brightest flavor.
• Be careful not to overmix the batter after adding the egg whites to keep the cake light and fluffy.

Serving Suggestions

Serve the Lemon Custard Cake slightly warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Helpful Tips

• To prevent the custard from curdling, stir continuously while cooking.
• If the cake browns too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips for the Best Lemon Custard Cake

• Use room temperature ingredients for even mixing.
• Don’t skip the step of folding in the egg whites it’s key to the cake’s texture.
• For a stronger lemon flavor, add an extra tablespoon of lemon zest.

Similar recipes you may also like:

• Easy Apple Fritter Bread Recipe
• Baklava Cheesecake Recipe
• New York Cheesecake Cookies
• Easy Chocolate Lava Brownie Cookies Recipe
• Easy Churro Cheesecake Cookies Recipe

FAQs

1. Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.

2. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it in the refrigerator.

3. Can I freeze Lemon Custard Cake?
It’s not recommended, as the custard layer may separate upon thawing.

Conclusion

Lemon Custard Cake is a show-stopping dessert that’s surprisingly simple to make. With its perfect balance of tangy lemon and creamy custard, it’s sure to become a favorite in your recipe collection. Whether you’re baking for a special occasion or just craving something sweet, this cake is a guaranteed crowd-pleaser.

So, grab your ingredients and get baking your taste buds will thank you!

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