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Slice of Grandma's Lemon Custard Cake, showcasing its creamy texture and vibrant lemon flavor.

Lemon Custard Cake

A comforting dessert that combines bright lemon flavor with a creamy custard layer, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large Eggs (separated into yolks and whites) Use room temperature eggs for best results.
  • 1 cup Sugar
  • 1/4 cup Unsalted butter (melted and cooled a bit) Let it cool after melting.
  • 1 cup All-purpose flour Sifted for a lighter texture.
  • 1/2 cup Fresh lemon juice Zest first, then juice.
  • 1 tablespoon Lemon zest Zest adds fresh flavor.
  • 1 cup Milk (room temperature) Microwave briefly if cold.
  • 1 teaspoon Vanilla extract
  • 1 cup Powdered sugar for dusting (optional) For presentation.
  • 1 pinch Salt

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C) and lightly butter an 8-inch baking dish.
  2. In a bowl, whisk the egg yolks with sugar until pale and slightly thickened.
  3. Add melted butter, vanilla, lemon zest, and lemon juice. Mix well.
  4. Sprinkle in flour and salt, then whisk until smooth.
  5. Slowly pour in milk and mix until combined.
  6. In a separate bowl, beat the egg whites until they form soft peaks.
  7. Gently fold the beaten egg whites into the batter until just combined.
Baking
  1. Pour the batter into the prepared dish and bake for about 45 to 55 minutes.
  2. Look for a lightly golden top that is set but still has a gentle jiggle in the center.
  3. Remove from the oven and let it cool on the counter for 30 to 45 minutes before serving.

Notes

For best results, use fresh lemon juice and wait for the cake to cool completely. Not rushing the cooling process will prevent a messy presentation when cutting.