LEMON CUSTARD CAKE
A soft and fluffy lemon sponge cake layered with creamy lemon custard and dusted with powdered sugar.
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INGREDIENTS
For the Lemon Sponge Cake:
1 cup (226g) unsalted butter, room temperature
1 ½ cups (300g) granulated sugar
4 large eggs
2 teaspoons lemon zest
2 tablespoons lemon juice (fresh)
2 teaspoons vanilla extract
2 ½ cups (310g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup (240ml) whole milk, room temperature
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For the Lemon Custard Filling:
2 cups (480ml) whole milk
½ cup (100g) granulated sugar
3 tablespoons cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 tablespoon lemon zest
¼ cup (60ml) lemon juice (freshly squeezed)
½ teaspoon vanilla extract
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Topping:
Powdered sugar, for dusting
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INSTRUCTIONS
Make the Cake:
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch square cake pans.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Add dry ingredients to the wet mixture in 3 additions, alternating with milk. Begin and end with the flour.
6. Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick comes out clean.
7. Cool completely in pans before removing.
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Make the Lemon Custard:
1. In a saucepan, whisk together sugar and cornstarch. Add milk and egg yolks, whisking until smooth.
2. Cook over medium heat, stirring constantly until it thickens and bubbles.
3. Remove from heat, stir in butter, lemon zest, lemon juice, and vanilla.
4. Pour into a bowl, press plastic wrap onto the surface, and chill for at least 1 hour.
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Assemble the Cake:
1. Place one cake layer on a serving plate.
2. Spread lemon custard evenly over the top.
3. Place the second cake layer gently on top.
4. Dust the top with powdered sugar.
5. Chill for at least 30 minutes before slicing for clean cuts.
