This light and creamy Lemon Cake Custard is so mouth watering delicious, that it needs only a dusting of powdered sugar on top. You’ll have a hard time deciding whether you want to eat it cold or warm. It’s simply delicious any way you eat it.

Lemon Cake Custard dessert in a white baking dish with a lifted spoonful.

Lemon Cake Custard is one of those mouth watering desserts that you crave when you’re in the mood for winter to be gone and Spring to arrive.  It’s getting closer to spring weather and I can’t wait.

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It’s almost March, closer to Spring, and for some reason when I start thinking about Spring I think about Lemon desserts.   I originally posted this mouth-watering Lemon Cake Custard recipe in 2018, but I felt like it was time for some updated pictures and I’ve also been craving it.

I came across this recipe for Lemon Cake Custard in one of my very old cookbooks, the 1975 Derby Town Cookbook.  I made a few minor changes, increasing the lemon flavor of course.  You might know this recipe as Lemon Pudding Cake as I’ve seen it called with very similar recipes.

This is one of the most creamy, lemony and moist cake desserts ever!!!  The hardest thing is trying to decide how you want to eat this cake.  It’s excellent warm, room temperature and cold.  It’s excellent by itself with a sprinkling of powdered sugar or with whipped cream on top.  It’s just plain lemon heaven!

Here’s a brief overview of how quick and easy it was for me to make this delicious cake…

Top Left:  I whisked together eggs, lemon zest, sugar, lemon juice, butter and salt in a large bowl.  Then I added some flour and buttermilk.

Top Right:  I whisked some egg whites in my stand mixer until they formed soft to medium peaks.

Bottom Left:  I added the egg whites to the batter.

Bottom Right:  And gently folded them in.

Top Left:  I poured the mixture into a greased baking dish.

Bottom Left:  I placed the baking dish in a roasting pan of very hot water and baked it until it was just lightly golden in color on top.

Right:  I transferred the cake to a wire rack to cool.

Water bath tip:  The top layer of the cake is just that…cake.  The bottom layer bakes into a custard.  If you want to have equal layers of cake and custard, make sure the water level is exactly halfway up the sides of your baking dish.

Lemon Cake Custard dessert in a white oval dessert dish.

Notice in the picture below how moist & spongy the cake layer is.  This picture shows the dessert after it’s been chilled.  You’ll noticed the custard has thickened some.  I love eating this dessert slightly warm or room temperature with a small dollop of whipped cream, but you might like it better chilled.  It’s great either way.

The picture below shows the Lemon Cake Custard served when it’s till warm.  The custard layer is not as thick as when chilled, but still SO delicious!

Lemon Cake Custard dessert in a ramekin.

Oh yes, you can divide and bake the batter in ramekins if you want, but make sure you keep the water level low, only coming halfway up the sides of the ramekins.  Don’t you just want to take a bite of that custard?

If you love all things lemon, you might also like these lemon recipes…

The Ultimate Lemon Cheesecake

Mini Lemon Curd Pavlovas  

Lemon Chiffon Layer Cake  

Lemon Cake Roll  

Lemon Mousse  

Moist & Tangy Lemon Loaf Cake  

Classic Lemon Meringue Pie  

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Lemon Cake Custard dessert in a white baking dish with a lifted spoonful.

Lemon Cake Custard

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60
  • Yield: 8 servings 1x
  • Category: dessert
  • Method: bake
  • Cuisine: American


This light and creamy Lemon Cake Custard is so delicious, it needs only a dusting of powdered sugar on top. You’ll have a hard time deciding whether you want to eat it cold or warm. It’s simply delicious any way you eat it.


Units Scale
  • 3 large egg yolks
  • 1 cup sugar
  • 2 tablespoons melted butter
  • 2 teaspoons lemon zest
  • 1/4 teaspoon salt
  • 1/3 cup fresh lemon juice, about 2 large lemons
  • 5 tablespoons flour
  • 1 1/2 cups full fat buttermilk
  • 3 large egg whites
  • powdered sugar for dusting, optional


  1. Butter a 1.5 quart baking dish, or an 8 inch square baking dish. Set the dish in a roasting pan. Fill the roasting pan with water until it comes half way up the baking dish. Remove the dish from the roasting pan. Leave the roasting pan in the oven and preheat oven to 350 degrees.
  2. In a large mixing bowl, whisk together the egg yolks, sugar, butter, lemon zest, salt and lemon juice and set aside.
  3. Whisk the flour into the buttermilk and add to the wet mixture.
  4. In the mixing bowl of a stand mixer, whisk the egg whites until soft to medium peaks form. Gently fold the egg whites into the wet mixture.
  5. Pour batter into buttered baking dish and carefully place the dish in the hot water bath.
  6. Bake for approximately 45 to 50 minutes or until the cake is light golden on top and springs back when touched in the center.
  7. Transfer cake to a wire rack to cool. Dust the top with powdered sugar or serve with ice cream.
  8. Refrigerate leftovers.


  • This cake is even better the next day. It is excellent cold or warm.
  • Keep cake refrigerated until ready to serve.

Keywords: lemon cake custard, lemon pudding cake, lemon dessert, lemon, lemon custard, lemon cake, Spring desserts,

Originally posted 1/23/18. Updated 2-24-22.