
Custard Cake
Total Time
Prep: 15 min. + standing Bake: 45 min. + cooling
Yield
9 servings
Light, lemony and made with only six ingredients, this lemon custard cake is perfect for any occasion. Here's how to make it at home.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 4 cold large eggs, separated
- 4 tablespoons butter, melted and cooled
- 1 medium lemon, zested and juiced
- 2 cups 2% milk, divided
- Confectioners' sugar, optional
Directions
- Preheat oven to 325°. In a large bowl, whisk flour, sugar, egg yolks, melted butter, lemon zest, lemon juice and 1/2 cup milk until smooth. Whisk in remaining 1-1/2 cups milk.
- In a large bowl, beat egg whites on medium speed until stiff peaks form. Gently fold egg whites into flour mixture, one-third at a time. Continue to fold until no liquid batter remains at bottom of bowl. Pour into a parchment-lined 8x8-in. baking pan.
- Bake until a toothpick comes out clean, 45-50 minutes. Cool in pan on a wire rack at least 1 hour before serving. Serve at room temperature or cold. If desired, dust with confectioners' sugar.
Nutrition Facts
1 piece: 209 calories, 8g fat (5g saturated fat), 101mg cholesterol, 98mg sodium, 28g carbohydrate (20g sugars, 0 fiber), 6g protein. Diabetic Exchanges: 2 starch, 0.500 fat.
Light, lemony and made with only a handful of ingredients, this lemon custard cake is perfect for any occasion. The cooking method produces three different layers of yellow cake, all ranging in their textures and ALL delicious! —Molly Allen, Hood River, Oregon
Recipe Creator
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