Lemon Custard Cake


  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 4 large eggs, separated
  • 1 3/4 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 3/4 cups milk, lukewarm
  • Powdered sugar for dusting (optional)


  1. Preheat Oven:
  • Preheat your oven to 325°F (160°C). Grease and flour a 9×13-inch baking dish.
  1. Separate Eggs:
  • Separate the egg yolks from the whites. Place the egg whites in a clean, dry bowl.
  1. Make Batter:
  • In a mixing bowl, whisk together melted butter and egg yolks. Add sugar and continue whisking until well combined.
  • Mix in lemon juice and zest.
  • Gradually add the flour, alternating with lukewarm milk, and mix until smooth.
  1. Whip Egg Whites:
  • In a separate clean, dry bowl, whip the egg whites until stiff peaks form.
  1. Fold in Egg Whites:
  • Gently fold the whipped egg whites into the batter until just combined. Be careful not to deflate the egg whites.
  1. Pour into Baking Dish:
  • Pour the batter into the prepared baking dish, spreading it evenly.
  1. Bake:
  • Bake in the preheated oven for 45-50 minutes or until the top is golden and the center is set but still slightly jiggly.
  1. Cool:
  • Allow the lemon custard cake to cool completely in the baking dish on a wire rack.
  1. Chill (Optional):
  • For a firmer texture, refrigerate the cake for a few hours or overnight.
  1. Dust with Powdered Sugar:
    • Dust the cooled cake with powdered sugar just before serving, if desired.
  2. Serve:
    • Cut the lemon custard cake into squares and serve. Enjoy the delightful combination of a light, airy cake with a lemony custard layer!

This lemon custard cake is a wonderful treat with its distinct layers of cake and custard. Store any leftovers in the refrigerator.

Leave a Comment