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

Lemon Cake Custard

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • 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.