Description
This Lemon Custard Cake is a delightful and easy-to-make dessert that combines a moist, tangy lemon-flavored cake with a luscious homemade lemon custard filling and a bright lemon glaze. Perfect for special occasions or a refreshing treat, this cake balances sweet and citrusy flavors beautifully.
Ingredients
Scale
Cake
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1/4 cup (60ml) lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
Lemon Custard Filling
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) lemon juice, freshly squeezed
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest, finely grated
- Pinch of salt
Lemon Glaze
- 1 cup (120g) powdered sugar
- 3-4 tablespoons lemon juice, freshly squeezed (adjust to desired consistency)
- 1 teaspoon lemon zest, finely grated (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, optionally lining the bottom with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure they are evenly distributed.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer for 3-5 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Add Lemon Flavor: Stir in the freshly squeezed lemon juice and finely grated lemon zest to infuse the batter with citrus brightness.
- Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then invert onto a wire rack to cool completely.
- Prepare Lemon Custard: In a medium saucepan, whisk together heavy cream, sugar, lemon juice, egg yolks, cornstarch, and a pinch of salt.
- Cook the Custard: Place the saucepan over medium heat, stirring constantly until the mixture thickens and simmers, about 5-7 minutes.
- Finish Custard: Remove from heat and stir in butter and lemon zest until smooth.
- Chill the Custard: Transfer the custard to a bowl and cover with plastic wrap directly on the surface to prevent skin. Refrigerate for at least 2 hours until fully cooled and thickened.
- Level the Cake: Once cool, use a serrated knife to level the cake top if needed for even layers.
- Slice Cake Layers: Carefully slice the cake horizontally into two even layers.
- Assemble the Cake: Place one layer on a serving plate and spread the chilled lemon custard evenly on top.
- Add Second Layer: Gently place the second cake layer on top of the custard filling.
- Prepare Lemon Glaze: In a small bowl, whisk powdered sugar with lemon juice until smooth. Adjust lemon juice by adding one tablespoon at a time to reach desired glazing consistency.
- Add Optional Zest: Stir in lemon zest if desired for extra flavor and texture.
- Glaze the Cake: Drizzle the lemon glaze evenly over the top of the cake. Allow it to set for a few minutes before serving.
Notes
- Make sure all ingredients are at room temperature before starting for the best texture.
- Use freshly squeezed lemon juice and zest for the most vibrant lemon flavor.
- To prevent the custard from curdling, cook it gently over medium heat while stirring constantly.
- The cake can be stored in the refrigerator for up to 3 days, covered tightly.
- For an extra lemon boost, add more zest to the glaze or custard filling if desired.
