Lemon Custard Cake That Melts in Your Mouth

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Bright, creamy, and beautifully soft, this Lemon Custard Cake is everything a citrus dessert lover dreams of. With a moist vanilla sponge base, a rich, silky lemon custard center, and a golden caramelized topping, every bite simply dissolves on your tongue. It’s the kind of dessert that turns an ordinary afternoon into a sunny celebration.

Perfect for spring and summer gatherings, baby showers, brunches, or just a well-deserved sweet treat, this melt-in-your-mouth cake balances tangy lemon and buttery sweetness in the most luscious way. Whether you serve it chilled or slightly warm, it guarantees rave reviews.

Why You’ll Love This Lemon Custard Cake

• It has an ultra-soft sponge that absorbs the lemony custard for maximum flavor.
• The caramelized top gives a beautiful golden finish without being too sweet.
• It uses basic ingredients yet feels indulgent and elegant.
• It can be made ahead and chilled for effortless entertaining.

What Kind of Lemon Juice Should I Use?

Fresh lemon juice is always best for this cake. Bottled juice often lacks the zing and fragrance that fresh citrus brings. For even more flavor, zest your lemons before juicing—you’ll use the zest in both the cake and custard filling to double the lemony punch.

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Ingredients

• Unsalted butter – Adds richness and keeps the cake moist.
• Granulated sugar – Sweetens the sponge and balances the tart lemon.
• Large eggs – Provide structure and help emulsify the batter.
• All-purpose flour – Gives the cake its soft crumb.
• Baking powder – Lightens the cake texture.
• Salt – Enhances overall flavor.
• Whole milk – Keeps the custard smooth and creamy.
• Lemon juice – Adds that bold citrus tang.
• Lemon zest – Intensifies lemon flavor naturally.
• Vanilla extract – Rounds out the custard and cake flavor.
• Powdered sugar – Optional garnish for a pretty finish.
• Whipped cream – Optional for serving.
• Mint leaves and lemon slices – For garnish and freshness.

How To Make the Lemon Custard Cake That Melts in Your Mouth

Step 1: Prep the Pan and Oven

Preheat your oven to 325°F (163°C). Grease and line an 8×8-inch square pan with parchment paper. This helps the cake release easily after baking.

Step 2: Cream the Butter and Sugar

In a mixing bowl, beat unsalted butter with granulated sugar until pale and fluffy. This takes about 2-3 minutes and creates the light base for your sponge.

Step 3: Add Eggs One at a Time

Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl to make sure everything combines evenly.

Step 4: Mix in Dry Ingredients

Sift together the all-purpose flour, baking powder, and salt. Gradually add this to the batter, stirring just until no streaks remain.

Step 5: Prepare the Lemon Custard Mix

In another bowl, whisk together whole milk, lemon juice, lemon zest, and vanilla extract. Slowly pour this into the batter while mixing on low speed. The batter will look loose—that’s okay! It bakes into a magical custard layer.

Step 6: Pour and Bake

Pour the batter into your prepared pan and bake for 45-50 minutes or until the top is golden and slightly springy. A gentle jiggle in the center is normal. Let it cool completely in the pan.

Step 7: Garnish and Serve

Dust with powdered sugar and slice into squares. Top with a swirl of whipped cream, lemon slices, and a sprig of mint for a beautiful finish.

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Serving Up This Dreamy Dessert

This cake yields 9 squares and feeds about 6 to 9 people depending on serving size. Serve slightly chilled or at room temperature for the best texture contrast between the custard and sponge.

How to Store Lemon Custard Cake

Store leftovers in an airtight container in the refrigerator for up to 4 days. The custard texture holds beautifully when chilled. Avoid freezing as the custard layer can separate upon thawing.

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Frequently Asked Questions

1. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended. Bottled versions often lack the vibrant citrus notes that give this cake its signature flavor.

2. Can I double this recipe for a larger crowd?
Yes! Double all ingredients and bake in a 9×13-inch pan. Increase baking time by 5-10 minutes and test the center for doneness.

3. How do I know when the cake is done?
The top should be golden and slightly springy. A little jiggle in the center is fine—the custard will continue to set as it cools.

4. Can I add berries or fruit to the batter?
While you can fold in blueberries or raspberries, it may slightly affect the custard texture. Stick to a small amount if adding.

5. What if I don’t have whole milk?
Use 2% milk if needed, but avoid nonfat milk—you need some fat for a smooth custard texture.

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Want More Cake Ideas That Shine?

If this luscious Lemon Custard Cake hit the spot, here are more showstoppers you’ll love:

• Moist and Fluffy Lemon Yogurt Cake
• Zesty Lemon Meringue Pie Cannoli
• Lemon Zucchini Bread
• Apple Fritter Cake
• Cream Cheese Cranberry Loaf

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📌 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 zest extra lemon? Add fruit? Or enjoy it as is?

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

For more daily desserts and dinner ideas, visit my Pinterest: Life With Livia.

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