Description
This is one of those “how is this so simple and yet so good?” kinds of cakes. It gives you three beautiful layers in one effortless bake—a golden, soufflé-style top, a velvety lemon custard center, and a delicate base that holds it all together. It’s light and comforting, with just enough lemon zing to brighten any day. Perfect for when you want something that’s not too sweet but still feels like a treat. Whether you’re looking for a quick dessert, an easy recipe for brunch, or a unique food idea for a cozy gathering, this lemon custard cake hits the spot.
Ingredients
4 large eggs, separated
¾ cup granulated sugar
½ cup unsalted butter, melted and slightly cooled
¾ cup all-purpose flour
2 cups whole milk, lukewarm
½ cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
Powdered sugar, for dusting
Instructions
1. Preheat your oven to 325°F (160°C). Grease a springform pan or line it with parchment.
2. In a large bowl, beat egg yolks and sugar until pale and thick.
3. Mix in the melted butter, then add flour and stir until combined.
4. Slowly whisk in the milk, lemon juice, and lemon zest. Batter will be thin.
5. In a separate bowl, beat egg whites until stiff peaks form.
6. Gently fold egg whites into the lemon batter. Don’t overmix; some foam should remain visible.
7. Pour the batter into the prepared pan. Place that pan into a larger baking dish filled with hot water (about halfway up the sides).
8. Bake for 50–60 minutes, until the top is golden and center is slightly set.
9. Let cool completely before removing from the pan.
10. Dust with powdered sugar and serve chilled or at room temp.
Notes
Use room temperature eggs to help with proper whipping and folding.
Don’t skip the water bath—it’s essential for even, gentle baking.
Fresh lemon juice and zest make a huge difference—avoid bottled juice if you can.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 21g
- Sodium: 62mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 113mg
Keywords: lemon cake, custard cake, easy lemon dessert