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–+ servings
slice of magic lemon custard cake with fresh lemons

Lemon Custard Cake

A light and luscious dessert that magically forms three layers — airy sponge, creamy custard, and a soft base — with bright lemon flavor in every bite.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Brunch, Dessert, Make-Ahead
Cuisine American, European, Spring, Summer
Servings 9 squares
Calories 210 kcal

Ingredients
  

  • 4 large eggs, separated at room temperature
  • ¼ teaspoon cream of tartar optional, for stabilizing egg whites
  • ¾ cup granulated sugar
  • ½ teaspoon kosher salt or ⅓ tsp table salt
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract or paste
  • ¾ cup all-purpose flour, sifted
  • ¼ cup fresh lemon juice about 2 large lemons
  • 2 tablespoons finely grated lemon zest from about 2 large lemons
  • 1 ¾ cups whole milk at room temperature
  • powdered sugar for dusting, optional

Instructions
 

  • Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper.
  • Separate the eggs, placing whites in a clean mixing bowl. If using, add cream of tartar. Whip on medium-high until stiff peaks form (about 3–5 minutes). Transfer to another bowl.
  • In the same bowl, add yolks and beat until foamy (about 1 minute). Gradually add sugar and beat until pale and creamy (2–3 minutes).
  • Add salt, melted butter, and vanilla. Mix until fully incorporated.
  • Add sifted flour and mix on medium-low until smooth.
  • Add lemon juice and zest. Slowly pour in milk while mixing until fully combined. Scrape down the bowl.
  • Gently fold in the whipped egg whites in three additions. Do not overmix — a few streaks are okay.
  • Pour the thin batter into the prepared pan. Bake for 45–55 minutes, until top is golden and center jiggles slightly.
  • Cool completely at room temperature. Cover and refrigerate for at least 1 hour, preferably overnight.
  • Cut into 9 squares. Dust with powdered sugar if desired. Serve chilled or at room temperature.

Notes

To make ahead, refrigerate overnight for best custard layer definition. Store covered in the fridge for up to 5 days or freeze individually wrapped slices for up to 3 months. Add whipped cream or a berry compote for serving. Avoid microwaving leftovers — let them rest at room temp instead.

Nutrition

Calories: 210kcalCarbohydrates: 22gProtein: 5gFat: 11gSaturated Fat: 6gCholesterol: 115mgSodium: 160mgPotassium: 90mgSugar: 17gVitamin A: 400IUVitamin C: 4mgCalcium: 60mgIron: 0.6mg
Keyword brunch dessert, custard cake, custard layers, easy dessert, lemon, lemon custard cake, lemon dessert, magic cake, make-ahead, zesty cake
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