Description
A delightful Lemon Custard Cake featuring layers of moist cake filled with zesty lemon custard and topped with a refreshing lemon glaze.
Ingredients
Scale
- 2 ½ cups (310 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- 1 ½ cups (360 ml) whole milk (for custard)
- 4 large egg yolks
- ½ cup (100 g) granulated sugar (for custard)
- ¼ cup (30 g) cornstarch
- 2 tbsp unsalted butter (for custard)
- ½ cup (120 ml) fresh lemon juice
- 1 tbsp lemon zest (for custard)
- 1 ½ cups (180 g) powdered sugar (for glaze)
- 2–3 tbsp fresh lemon juice (for glaze)
- 1 tbsp melted butter (for glaze)
- Lemon slices (for garnish)
- Whipped cream (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well. Stir in lemon zest and vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with dry.
- Divide batter evenly into prepared pans and bake 25–30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before assembling.
- Heat milk in a saucepan until steaming (not boiling).
- In a separate bowl, whisk yolks, sugar, and cornstarch until pale and smooth.
- Slowly whisk in hot milk to temper the eggs, then return mixture to saucepan.
- Cook over medium heat, whisking, until thickened.
- Remove from heat, stir in butter, lemon juice, and zest.
- Cover with plastic wrap directly on surface, let cool completely.
- Place one cake layer on a serving plate. Spread with lemon custard.
- Repeat with remaining layers, stacking evenly.
- Pour lemon glaze over top, letting it drip down the sides.
- Garnish with whipped cream, lemon slices, and mint.
- Refrigerate the cake at least 2 hours before slicing for neat layers.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a stronger lemon flavor, add more lemon zest to the custard.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg