Here’s a classic, much-loved Lemon Custard Cake—sometimes called a magic cake because it forms layers as it bakes 🍋🍰
Soft cake on top with a creamy lemon custard underneath.
🍋 Lemon Custard Cake
Ingredients
- ½ cup (1 stick) butter, melted
- 1 cup granulated sugar
- 4 large eggs, separated
- 1 tbsp lemon zest
- ⅓ cup fresh lemon juice
- ¾ cup all-purpose flour
- 1¾ cups warm milk
- 1 tsp vanilla extract
- ¼ tsp salt
- Powdered sugar, for dusting
Instructions
- Preheat Oven
- 325°F (165°C).
- Grease an 8×8-inch baking dish and line with parchment if desired.
- Egg Yolks
- Beat egg yolks and sugar until pale.
- Mix in melted butter, lemon zest, lemon juice, and vanilla.
- Add Flour & Milk
- Mix in flour and salt.
- Slowly whisk in warm milk (batter will be thin).
- Egg Whites
- Beat egg whites until stiff peaks form.
- Gently fold into batter (leave small lumps—don’t overmix).
- Bake
- Pour batter into dish.
- Bake 45–55 minutes, until lightly golden and center is slightly jiggly.
- Cool
- Cool completely to allow layers to set.
- Dust with powdered sugar before serving.
Tips
- Use fresh lemon juice for best flavor.
- Let the cake cool fully for clean slices.
- Chill for a firmer custard texture.
If you’d like, I can also share a blueberry lemon custard version, gluten-free option, or individual ramekin method 😊
