Lemon Custard Cake: A Light and Zesty Delight 🍋🎂
This Lemon Custard Cake is a soft, fluffy, and citrusy dessert filled with a rich, creamy custard. It’s the perfect balance of sweet and tangy flavors, making it an irresistible treat for any occasion. Whether you serve it with a cup of tea, as a light afternoon dessert, or for a special celebration, this cake is guaranteed to impress!
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Why You’ll Love This Recipe
✔ Moist and fluffy cake – Soft and tender with a rich texture.
✔ Creamy lemon custard – A luscious filling with a burst of citrus.
✔ Easy to make – Simple ingredients and easy-to-follow steps.
✔ Perfect balance of sweet and tangy – Refreshing lemon flavor in every bite.
✔ Make-ahead friendly – Tastes even better the next day!
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Ingredients
For the Cake
1 large egg
½ cup (80g) sugar
⅓ cup (80ml) sunflower seed oil (or any neutral oil)
Zest of 1 lemon
1½ cups (180g) all-purpose flour
1 tsp (5g) baking powder
3 tbsp (40ml) milk
For the Lemon Custard Filling
1 egg yolk
4 tbsp (50g) sugar
2 tbsp (15g) cornstarch
1 cup (240ml) milk
Juice of ½ lemon
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Step-by-Step Instructions
Step 1: Prepare the Custard Filling
1. In a small saucepan, whisk together egg yolk, sugar, and cornstarch.
2. Gradually add milk, whisking continuously to avoid lumps.
3. Place the saucepan over medium-low heat and cook while stirring until the mixture thickens (about 5 minutes).
4. Remove from heat and stir in the lemon juice.
5. Transfer the custard to a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin from forming), and let it cool.
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Step 2: Prepare the Cake Batter
6. Preheat your oven to 350°F (180°C). Grease and line a round 8-inch (20cm) cake pan with parchment paper.
7. In a mixing bowl, whisk egg and sugar until light and fluffy.
8. Add sunflower oil and lemon zest, mixing until well combined.
9. Sift in the flour and baking powder, alternating with the milk, stirring until smooth.
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Step 3: Assemble and Bake
10. Pour half of the cake batter into the prepared cake pan.
11. Gently spread the cooled custard filling over the batter, leaving a small gap around the edges.
12. Pour the remaining cake batter over the custard layer and smooth the top.
13. Bake for 30-35 minutes or until a toothpick inserted into the cake (not the custard) comes out clean.
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Step 4: Cool and Serve
14. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
15. Dust with powdered sugar or top with lemon glaze for extra flavor.
16. Slice and enjoy your lemon custard cake with a cup of tea or coffee!
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Optional Toppings & Variations
🍋 Lemon Glaze – Mix powdered sugar + lemon juice for a drizzle on top.
🍓 Berry Topping – Serve with fresh strawberries or blueberries.
🌿 Herbal Twist – Add fresh thyme or basil for a unique flavor.
🥄 Double Custard – Make extra custard and serve it on the side!
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Storage & Make-Ahead Tips
📌 Refrigerate: Store in an airtight container in the fridge for up to 3 days.
📌 Freeze: Wrap individual slices and freeze for up to 2 months.
📌 Reheat: Warm in the microwave for 10-15 seconds before serving.
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Frequently Asked Questions
1. Can I use butter instead of oil?
Yes! Substitute ⅓ cup melted butter for a richer texture.
2. How do I prevent the custard from sinking?
Make sure the custard is completely cool before adding it to the batter.
3. Can I make this recipe gluten-free?
Yes! Use gluten-free all-purpose flour for a GF version.
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Final Thoughts
This Lemon Custard Cake is a light, refreshing, and creamy dessert that’s easy to make and perfect for any occasion. With its buttery soft cake and tangy lemon custard, it’s a crowd-pleaser that will have everyone asking for seconds!
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