Custard Cake

Lemon desserts have a place at any table. After all, a punch of lemon pairs well with a wide variety of recipes. Our lemon custard cake uses just six simple ingredients to produce a cake with surprising results. The baking process produces three different layers, each with a markedly different texture. Paired with the light addition of lemon, our custard cake recipe is the ideal dessert to serve for any occasion.

What is custard cake?

Custard cake, or magic custard cake, gets its name from the surprising results you’ll see once this cake is pulled out of the oven. Gateau magique, or magic cake, is a French dessert with a soft, delicate texture.

Through the baking process, three different layers are formed—a firm layer at the bottom, a custard center and a soft sponge on top. The luscious custard layer in the middle, formed by the mixture of milk and eggs, serves as the star of the show. Our version puts a delicious, light lemon-flavored spin on the decades-old recipe.

Ingredients for Custard Cake

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• Eggs: Separate four egg whites from their yolks, saving both in separate bowls. It’s important to keep the egg whites clean from any broken yolks or the egg whites won’t whip up properly.
• All-purpose flour: We use all-purpose flour to keep the cake layer of this lemon custard cake strong yet soft and tender.
• Sugar: Our custard cake recipe gets sweetened with 3/4 cup granulated sugar.
• Milk: Feel free to use 2% or whole milk in this custard cake recipe.
• Butter: Before starting any recipe steps, take a moment to melt the butter and then let it cool to room temperature.
• Lemon zest and juice: Go ahead and scratch off all the zest from one lemon (just avoid the bitter white pith underneath), then squeeze out all the juice from it too.

Directions

Step 1: Mix the batter

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Line a 2-inch-tall 8×8-inch cake pan with parchment, and preheat the oven to 325°F. In a mixing bowl, whisk together the flour, sugar, egg yolks, melted butter, lemon juice, lemon zest and 1/2 cup milk. Whisk to combine and then whisk in the remaining milk.

Step 2: Add the egg whites

Molly Allen for Taste of Home

In the bowl of a stand mixer with the whisk attachment, beat the egg whites on medium speed until stiff peaks form.

Carefully fold the egg whites into the liquid mixture, folding in a third of the egg whites at a time. Be sure the liquid at the bottom of the mixing bowl is fully incorporated each time.

Step 3: Time to bake!

Pour the batter into the prepared cake pan. Place the pan in the oven, and bake the cake until the top is lightly golden and a tester inserted in the middle comes out clean, 45 to 50 minutes.

Allow the cake to fully cool in the pan for at least one hour. Remove the cake from the pan, pulling it out using the sides of the parchment. Dust the top with confectioners’ sugar before slicing if desired, and serve at room temperature or chilled.

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Recipe Variations

• Swap in an orange: If you’re a bigger fan of orange desserts than lemon ones, feel free to swap the citruses! You typically get 2 to 3 tablespoons of lemon juice from a lemon, so measure the same amount from one orange for a direct substitute.
• Add fresh berries: Just before popping the custard cake in the oven, scatter your choice of fresh berries on top so they bake right in.
• Finish with a topping: Dressing up this lemon custard cake recipe is sure to make it shine. For a simple decorative touch, dust it with confectioners’ sugar. You could also top it with fresh, sliced berries or a light cream cheese frosting. Or, serve each slice with a spoonful of homemade lemon curd.

How to Store Custard Cake

Once the cake has fully cooled to room temperature, cover the pan with storage wrap and place it in the refrigerator. If you have only a few slices left, transfer them to an airtight container. However you store it, just make sure the cake is covered while in the fridge as uncovered custard desserts can quickly absorb funky fridge smells. Custard cake can be kept in the fridge for up to four days.

Can you freeze custard cake?

We don’t recommend freeing custard cake. Custard desserts will weep excess liquid when they thaw, which ruins its texture.

Custard Cake Tips

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How do I serve lemon custard cake?

Custard cake can be served chilled or at room temperature, but the latter is better to appreciate the full flavor of the custard cake. Bring the custard cake to room temp by taking it out of the fridge 30 minutes before serving. Watch the clock, though, because the cake shouldn’t be out of the fridge for more than two hours. Cut the custard cake into pieces and serve.

Can I bake this in a different pan?

Absolutely! According to our baking pan conversions guide, you can bake this custard cake recipe in two 6-inch round cake pans instead.