Lemon Custard Cake

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Yield: one 8" cake, 8 servings

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A gentle, sweet, and creamy lemon cake, delicious served with bright summer berries.

Lemon Custard Cake

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 8" cake, 8 servings
Published: 05/07/2010




  • 1 cup pastry cream mix
  • 1 cup milk
  • 1 cup light or heavy cream
  • 1/2 cup lemon curd
  • zest of 1 medium orange or lemon, optional


1) Preheat the oven to 325°F. Lightly grease an 8" maryann-style pan or 8" round cake pan.

2) To make the cake: Beat the butter, sugar, Cake Enhancer, salt, baking powder, and lemon zest or oil till fluffy.

3) Add the eggs one at a time, beating until fluffy and scraping the bottom and sides of the bowl after each addition.

4) Mix in half the flour, then all of the milk, then the remaining flour.

5) Spoon the batter into the prepared pan, smoothing the top with a spatula and tapping the pan on the counter several times to settle the batter into the pan.

6) Bake till golden brown on the top, and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Allow the cake to cool for 5 minutes, then turn it out onto a rack.

7) To make the filling: Beat the pastry cream filling mix with the milk and cream on low speed until well blended; then beat on medium-high speed for 2 to 3 minutes, till fluffy. Beat in the lemon curd and lemon zest.

8) Scoop onto the cooled cake. Grate fresh lemon zest over the cake to decorate. Serve with fresh raspberries or other fruit, if desired.

Yield: one 8" cake, 8 servings.


  • star rating 03/19/2012
  • teespeak from KAF Community
  • I've made this cake twice now and both times it was great. I followed the recipe exactly. Family and friends loved it. It was served with a choice of raspberries or strawberries. Will keep making this one.
  • star rating 01/30/2011
  • thefiverogers from KAF Community
  • I recommend this cake with reservation. I was anxious to use my new cake enhancer ingredient and pans from KAF when making this recipe. I weigh all my ingredients but the cake came out quite heavy; almost, but not quite like a cheesecake texture. I baked it for the recommended amount of time and it was nicely browned around the edges. From the other comments I expected a lighter cake. I wonder if this is the effect of cake enhancer ingredient?
    I am sorry that you were disappointed with this recipe. It shouldn't have turned out dense and heavy, and possibly did because the batter wasn't mixed properly or aerated enough. Please give us a call on the baker's hotline should you have further questions. ~Amy @KAF
  • star rating 05/27/2010
  • Lish from Connecticut
  • This cake was so delicious! Tender and lemony and not too sweet it was such a great dessert to have on the very hot days we have had. I used some white whole wheat and the remainder was unbleached cake blend and the cake was tender and great. The creamy filling is amazing, and I will be making this again often this summer!
  • star rating 05/24/2010
  • Sandy from Michigan
  • I liked this cake except mine turned out kind of dry - did I beat it too long? Instead of pastry cream, I made a box of cooked lemon pie filling, let cool and beat in cream cheese, very good! It could have been beaten too much or it could have had too much flour in it. We suggest using weighing or the fluff, sprinkle, sweep method instead of the scoop and sweep for the most accurate measurments.Mary @ KAF
  • 05/16/2010
  • chiara from new york
  • What would be a substitution for the pastry cream mix? Perhaps Bird's custard powder?
    Yes, custard powder or instant vanilla pudding should work just fine in the recipe.

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