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Magic Lemon Custard Cake Recipe

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★★★★★

4.3 from 87 reviews

This Magic Lemon Custard Cake is a delightful dessert with a unique custard-like texture, infused with fresh lemon juice and zest for a bright, tangy flavor. Baked to a golden perfection with a soft, jiggle center, this cake is ideal for lemon lovers and perfect for serving chilled with a dusting of powdered sugar.

Ingredients

Scale

Egg Mixture

  • 4 large eggs, room temperature
  • 1/4 teaspoon cream of tartar (optional)
  • 3/4 cup sugar
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted and cooled (1 stick)
  • 1 teaspoon vanilla paste or extract
  • 1/4 cup lemon juice (from about 2 large lemons)
  • 2 tablespoons finely grated lemon zest (from about 2 large lemons)
  • 1 3/4 cups whole milk, room temperature

Dry Ingredients

  • 3/4 cup all-purpose flour, sifted

For Garnish

  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Whisk Eggs and Cream of Tartar: Using a stand mixer or handheld beater, whisk the eggs and cream of tartar on high speed until the mixture becomes frothy and noticeably lighter in color, which helps create a light texture.
  3. Add Sugar and Salt: Gradually add sugar and kosher salt to the egg mixture while continuing to whisk until it thickens and becomes pale, indicating that enough air has been incorporated.
  4. Incorporate Butter and Vanilla: Slowly mix in the melted and cooled unsalted butter along with vanilla paste or extract until well combined, adding richness and flavor.
  5. Fold in Flour: Sift the all-purpose flour over the batter and gently fold it in to maintain the aeration without deflating the mixture.
  6. Add Lemon Juice and Zest: Mix in the fresh lemon juice and finely grated lemon zest gently to distribute the citrus flavor evenly without overmixing.
  7. Combine Milk: Slowly pour in the whole milk and fold it into the batter until smooth and uniform, ensuring an even custard-like consistency.
  8. Bake the Cake: Pour the batter into the prepared baking pan and bake for 45 to 55 minutes, or until the top is lightly golden and the center jiggles slightly when shaken gently, indicating the perfect custard texture.
  9. Cool and Chill: Let the cake cool completely at room temperature. Then cover and refrigerate for at least 1 hour or overnight to set the custard and enhance flavor.
  10. Serve: Cut the cake into squares, dust with powdered sugar if desired, and optionally garnish with lemon slices before serving to add a decorative touch and extra lemon aroma.

Notes

  • Using room temperature eggs and milk ensures proper mixing and smooth batter.
  • Cream of tartar is optional but helps stabilize the egg whites for better rise and texture.
  • Ensure the melted butter is cooled before adding to prevent cooking the eggs prematurely.
  • Do not overbake; the center should wobble slightly to maintain the custard-like softness.
  • Chilling the cake improves the texture and makes it easier to cut cleanly.
  • Fresh lemon juice and zest are key for authentic citrus flavor; avoid bottled lemon juice if possible.

Keywords: Magic Lemon Custard Cake, lemon cake, custard dessert, lemon zest cake, baked custard cake, easy lemon dessert

Find it online: https://foodarohub.com/magic-lemon-custard-cake-recipe/