Lemon Custard Cake

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A slice of Lemon Custard Cake is like a bite of sunshine. With its soft, buttery crust and silky, lemony custard filling, this dessert strikes a perfect balance between sweet and tart. It’s light enough for warm-weather gatherings yet indulgent enough to satisfy your sweet cravings year-round. The top has a golden hue, slightly caramelized, adding just the right amount of texture to contrast the creamy center.

Whether you’re hosting a spring brunch, a summer picnic, or simply need a citrusy pick-me-up on a gray day, this cake is a crowd-pleaser. It’s one of those desserts that looks fancy but is surprisingly simple to make — no special techniques, just quality ingredients and a good lemon or two.

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Why You’ll Love This Lemon Custard Cake

This cake is a dream for citrus lovers. It features layers of texture: a firm yet tender base, a velvety custard center, and a slight crackle on top. Each bite melts in your mouth, leaving behind a bright lemon zing that refreshes your palate. It doesn’t require frosting or elaborate decoration, making it effortlessly elegant and perfect for casual or special occasions.

What makes it even better is how customizable it is. Want more tang? Add extra lemon zest. Prefer it sweeter? Slightly up the sugar. It’s a forgiving recipe that welcomes personalization without losing its charm.

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What Kind of Lemons Should I Use?

Fresh lemons are always best for this recipe. Look for firm, heavy lemons with a thin, smooth peel—those typically have the most juice and aromatic zest. Meyer lemons can be used for a slightly sweeter, floral twist. If you’re in a pinch, bottled lemon juice works, but fresh zest is non-negotiable for that true lemon custard flavor.

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Ingredients for the Lemon Custard Cake

Each ingredient in this Lemon Custard Cake plays a vital role in creating its signature texture and flavor. The crust supports the creamy center, while the custard delivers that luscious lemon brightness.

• All-purpose flour – Forms the structure of the crust and helps thicken the custard slightly.
• Unsalted butter – Adds richness and helps bind the crust.
• Granulated sugar – Sweetens the cake and balances the tartness of the lemon.
• Eggs – Essential for creating the custard’s silky texture and providing structure.
• Whole milk – Contributes to the creaminess of the custard.
• Fresh lemon juice – Delivers the cake’s signature tang and brightness.
• Lemon zest – Intensifies the lemon flavor and adds aromatic oils.
• Vanilla extract – Rounds out the citrus with warm, sweet notes.
• Salt – Enhances the overall flavor and balances sweetness.

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How To Make the Lemon Custard Cake

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, softened butter, and a pinch of salt. Mix until the dough resembles coarse crumbs. Press the mixture evenly into the base of a greased springform or tart pan. Bake for 12–15 minutes or until lightly golden. Set aside to cool.

Step 2: Make the Lemon Custard Filling

In a separate bowl, whisk together the eggs and sugar until pale and slightly thickened. Add the milk, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Stir until smooth.

Step 3: Assemble and Bake

Pour the custard mixture over the cooled crust. Carefully transfer the pan to the oven and bake for 35–40 minutes, or until the center is set but still slightly jiggly.

Step 4: Cool and Chill

Let the cake cool completely at room temperature before transferring it to the refrigerator. Chill for at least 2 hours to help the custard set and flavors develop.

Step 5: Serve

Dust the top with powdered sugar, garnish with a lemon slice or mint, and slice into servings. Best enjoyed chilled!

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How to Serve and Store Lemon Custard Cake

Lemon Custard Cake is best served chilled, straight from the refrigerator. Its creamy texture holds beautifully once fully set, making it easy to slice and plate. This cake feeds about 8 people, depending on portion size.

To store, wrap the cake (or leftover slices) tightly in plastic wrap or place in an airtight container. It keeps well in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 2 months—just thaw overnight in the fridge before serving. Avoid leaving it at room temperature for extended periods, as the custard needs to remain cool.

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What to Serve With Lemon Custard Cake?

Fresh Berries

A handful of blueberries, raspberries, or strawberries adds a fresh, fruity balance to the lemony custard.

Whipped Cream

Lightly sweetened whipped cream makes a simple and elegant topping.

Lemon Sorbet

Double the citrus fun by serving this cake with a scoop of lemon sorbet on the side.

Iced Herbal Tea

Pair your slice with a chilled glass of chamomile or mint tea for a calming finish.

Pistachios or Almond Slivers

Add a nutty crunch with some toasted pistachios or almonds sprinkled on top.

Vanilla Ice Cream

For a creamier, indulgent pairing, serve with a scoop of classic vanilla ice cream.

Honey Drizzle

A light drizzle of honey complements the tartness with subtle sweetness.

Mint Garnish

Fresh mint not only decorates beautifully but enhances the refreshing flavors.

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Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Yes, you can use bottled lemon juice in a pinch, but fresh lemon juice and zest will give you a far superior flavor. The zest is especially important for delivering that bright citrus aroma.

Why is my custard not setting properly?

This often happens if the cake is underbaked. The center should still jiggle slightly when done but will firm up as it cools. Also, make sure to chill it thoroughly before slicing.

Can I make this cake ahead of time?

Absolutely. In fact, it tastes better the next day after the flavors have had time to meld. Just keep it refrigerated until you’re ready to serve.

What type of pan is best for this recipe?

A springform pan or tart pan with a removable bottom is ideal, as it allows you to remove the cake easily without damaging the custard layer.

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Save This Pin For Later

Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use Meyer lemons or the classic variety? Did you serve it with berries or whipped cream?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

You can find more delicious ideas on my Pinterest: Meals We Share By Sally

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Conclusion

Lemon Custard Cake is a simple yet elegant dessert that brings brightness to any table. With its creamy texture, sweet-tart flavor, and beautiful presentation, it’s a reliable go-to for entertaining or indulging yourself. Whether you’re a seasoned baker or just starting out, this recipe is forgiving, customizable, and sure to be a hit. Don’t forget to chill it well, slice it clean, and serve it with something light and fresh for the perfect finishing touch.

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