Lemon Custard Cake – Silky, Bright & Irresistibly Moist
A delicate cake with a fluffy top and silky lemon custard center, made from one batter that magically separates in the oven. Fresh, tangy, and light — ideal for spring or any time of year.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours (with chilling)
- Yield: 9 squares 1x
Ingredients
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4 large eggs, separated
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3/4 cup (150g) granulated sugar
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1/2 cup (115g) unsalted butter, melted
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1/4 cup fresh lemon juice (about 2 lemons)
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2 tbsp lemon zest
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3/4 cup (95g) all-purpose flour
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1/8 tsp salt
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2 cups (480ml) whole milk, lukewarm
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Powdered sugar for dusting
Instructions
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Preheat oven to 325°F (160°C). Grease and line an 8-inch baking dish.
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Whisk egg yolks and sugar until pale. Add melted butter, lemon zest, and juice.
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Mix in flour and salt. Slowly whisk in milk until batter is smooth and runny.
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Beat egg whites to stiff peaks. Gently fold into batter — it’s fine if streaky.
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Pour into pan and bake 45–55 minutes until golden and slightly jiggly.
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Cool completely, then refrigerate at least 2 hours or overnight.
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Dust with powdered sugar before serving.
Notes
Add berries or swap citrus for variation. For a dairy-free version, use plant-based milk and butter.