Lemon Custard Cake

Why You’ll Love This Recipe

• Bright & Refreshing: The lemon zest and juice add a fresh, citrusy burst of flavor.
• Soft & Creamy: The combination of a tender cake with smooth custard makes for a delightful texture.
• Easy to Make: Uses simple pantry ingredients but delivers a bakery-quality dessert.

Ingredients

For the Cake:

• 1 egg
• ½ cup (80g) sugar
• ⅓ cup (80ml) sunflower seed oil
• Zest of 1 lemon
• 1½ cups (180g) flour
• 1 tsp (5g) baking powder
• 3 tbsp (40ml) milk

For the Custard Filling:

• 1 egg yolk
• 4 tbsp (50g) sugar
• 1 tsp (8g) vanilla sugar or vanillin
• 2 tbsp (30g) cornstarch
• 1 cup (240ml) milk
• Juice of ½ lemon

For Garnishing:

• Powdered sugar, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cake Batter

• Preheat your oven to 350°F (180°C). Grease a baking pan.
• In a bowl, beat the egg with the sugar until smooth.
• Add the sunflower oil and lemon zest, mixing well.
• Sift in the flour and baking powder, then slowly add the milk to create a smooth batter.
• Pour the batter into the greased pan and bake for 25-30 minutes until golden brown.

2. Make the Lemon Custard

• In a saucepan, whisk together the egg yolk, sugar, vanilla, and cornstarch.
• Gradually add the milk while stirring constantly over low heat.
• Cook until the mixture thickens into a creamy custard, then stir in the lemon juice.
• Remove from heat and let it cool completely.

3. Assemble the Cake

• Once the cake has cooled, spread the cooled lemon custard evenly over the top.
• Dust with powdered sugar before serving.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 50 minutes

Variations

• Berry Twist: Add fresh blueberries or raspberries to the custard for extra flavor.
• Coconut Lemon Cake: Substitute part of the milk with coconut milk for a tropical touch.
• Lemon-Lavender Cake: Add ½ teaspoon of dried lavender to the batter for a floral note.
• Extra Citrus Flavor: Mix in a little orange zest along with the lemon zest.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: The cake base can be frozen, but add the custard fresh when serving.
• Serving: Serve chilled or at room temperature with fresh berries or whipped cream.

FAQs

1. Can I use lemon extract instead of lemon zest?

Yes, but fresh lemon zest provides a brighter flavor.

2. Can I make this cake dairy-free?

Yes! Substitute dairy-free milk in both the cake and custard.

3. What type of oil can I use instead of sunflower oil?

You can use vegetable oil or canola oil as alternatives.

4. How long should the cake cool before adding custard?

Let the cake cool completely, about 30-40 minutes.

5. Can I freeze this cake?

The cake base can be frozen, but it’s best to prepare the custard fresh.

6. What size pan should I use?

A standard 9-inch round or square pan works best.

7. Can I use store-bought custard instead of homemade?

Yes, but homemade custard offers a richer and fresher taste.

8. Can I prepare the custard in advance?

Yes! Make the custard up to a day ahead and store it in the fridge.

9. Can I add other flavors to the custard?

Try vanilla bean, orange zest, or even a pinch of cinnamon for a unique twist.

10. How many servings does this recipe make?

This recipe yields about 8 servings.

Conclusion

Lemon Custard Cake is the perfect combination of a light, fluffy cake and creamy, zesty filling. It’s an elegant yet easy-to-make dessert that will delight anyone who loves citrusy treats. Whether served at a gathering or as a simple afternoon indulgence, this cake is sure to become a favorite!

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