This Easy Homemade Lemon Custard Cake is a refreshing treat that’s perfect for any occasion! It’s light, fluffy, and bursting with zesty lemon flavor that will brighten your day.
I love how simple this cake is to whip up. Just mix the ingredients, bake, and enjoy that delightful lemony goodness. It’s like a sweet hug on a plate! 🍋
Key Ingredients & Substitutions
Sugar: Granulated sugar is used for sweetness. If you’re looking to cut calories, you can substitute it with coconut sugar or a sugar alternative like Stevia. Keep in mind that the texture might change slightly.
Eggs: Eggs help with structure and richness. If you’re vegan or allergic, you can use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) for a similar binding effect.
Butter: Unsalted butter gives richness. If you need a dairy-free option, use coconut oil or vegan butter instead.
Flour: All-purpose flour is standard here, but you can try using almond flour for a gluten-free version. Just remember to adjust the quantity and possibly add more eggs for structure.
Lemon Juice and Zest: Fresh lemons are best for bright flavor. If you don’t have fresh lemons, store-bought lemon juice works, but it won’t pack as much punch.
How Do You Get Fluffy Egg Whites?
Fluffy egg whites are key for a light cake texture. Start with clean, dry bowls and beaters. Any grease can prevent the whites from whipping up properly!
- Make sure your egg whites are at room temperature, as they’re easier to whip.
- Beat them on medium to high speed until they form stiff peaks, usually about 2-4 minutes.
- Fold gently into the batter with a spatula, being careful not to deflate the air you’ve incorporated.
What’s the Secret to a Smooth Custard?
Making a smooth lemon custard requires patience and attention. Start by warming the milk slowly to avoid curdling the eggs when combined.
- Whisk the egg yolks, sugar, and cornstarch thoroughly for a combined mixture.
- Always temper the eggs by gradually adding hot milk to them, whisking continuously.
- Cook on medium heat while stirring to prevent sticking and to achieve a creamy texture.
These tips should help you create a delightful lemon custard cake with ease! Happy baking!
Easy Homemade Lemon Custard Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (200g) granulated sugar
- 4 large eggs, separated
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
- Zest of 2 lemons
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
For the Lemon Custard Topping:
- 1 cup (240ml) milk
- 3 large egg yolks
- 1/4 cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon unsalted butter
How Much Time Will You Need?
This delightful Lemon Custard Cake takes about 15 minutes to prepare and 30-35 minutes to bake. After baking, let it cool and chill in the refrigerator for at least 2 hours to set the custard, making the total cooking time approximately 3 hours and 15 minutes. Perfect for your afternoon treat or a special dessert!
Step-by-Step Instructions:
1. Prepping the Cake Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure your cake comes out easily after baking.
2. Mixing the Batter:
In a large bowl, whisk together the egg yolks and granulated sugar until the mixture is light and creamy. Then, add the melted butter, milk, lemon zest, fresh lemon juice, and vanilla extract. Mix these ingredients well until combined.
3. Combining Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold this flour mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix!
4. Whipping the Egg Whites:
In a separate clean bowl, beat the egg whites until stiff peaks form. This will give your cake a light and fluffy texture.
5. Final Mixing:
Gently fold the whipped egg whites into the batter with a spatula, ensuring you keep as much air in the mixture as possible.
6. Baking the Cake:
Pour the prepared batter into your greased cake pan. Bake in your preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool slightly in the pan.
7. Preparing the Lemon Custard:
While the cake is baking, prepare the lemon custard topping. In a saucepan over medium heat, warm the milk until it is hot but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
8. Combining Milk and Egg Mixture:
Carefully pour the hot milk into the egg mixture gradually while whisking constantly to temper the eggs. Pour the mixture back into the saucepan.
9. Thickening the Custard:
Cook the mixture over medium heat, stirring constantly until the custard thickens, which should take about 5-7 minutes. Once thickened, remove it from the heat and stir in the lemon juice, lemon zest, and butter until smooth.
10. Assembling the Cake:
Once the cake is completely cooled, pour the lemon custard evenly over the top, spreading it gently with a spatula if needed.
11. Chilling the Cake:
Let the cake cool completely, then chill it in the refrigerator for at least 2 hours to set the custard. This step is crucial for the best texture and flavor.
12. Serving the Cake:
Before serving, dust the top with powdered sugar if desired. Slice your refreshing lemon custard cake and enjoy every delicious bite!
This lovely dessert combines a moist cake with a creamy, tangy lemon custard, making it a delightful treat for any occasion. Enjoy!
FAQ for Easy Homemade Lemon Custard Cake
Can I Use Egg Substitutes for This Recipe?
Yes! If you need an egg substitute, you can use flax eggs. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken before adding it to the batter.
How Should I Store Leftovers?
Store any leftover lemon custard cake in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Just make sure to cover the top so the custard doesn’t get soggy!
Can I Freeze This Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and let the custard regain its texture before serving.
What Can I Serve with Lemon Custard Cake?
This cake pairs beautifully with fresh berries, a dollop of whipped cream, or even a scoop of vanilla ice cream to complement the tartness of the lemon custard. Enjoy experimenting!
