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LEMON CUSTARD CAKE that’s creamy, zesty, and easy!

LEMON CUSTARD CAKE
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A creamy, zesty, and refreshing lemon custard cake made with layers of soft vanilla sponge, whipped cream, and tangy lemon curd, perfect for spring or summer desserts.

Ingredients

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  • 1 box vanilla cake mix (or your favorite homemade vanilla sponge)
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup lemon curd (store-bought or homemade)
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup lemon glaze (powdered sugar + lemon juice mixed until pourable)
  • Lemon slices, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lining with parchment.
  2. In a large bowl, mix cake mix, water, oil, and eggs. Beat until smooth. Divide batter between pans and bake for 25–30 minutes or until golden and a toothpick comes out clean. Let cool completely.
  3. While cakes cool, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  4. Slice each cake in half horizontally to make 4 layers. Place one layer on a serving plate, spread a thin layer of whipped cream, then a layer of lemon curd. Repeat with remaining layers.
  5. Top with whipped cream, drizzle with lemon glaze, and garnish with lemon slices.
  6. Chill at least 1 hour before serving for perfect slices.

Notes

  • Use homemade lemon curd for more intense flavor.
  • Chill layers before assembling to avoid sliding.
  • For a gluten-free option, use GF cake mix and double check lemon curd ingredients.
  • Serve cold for the ultimate creamy texture.
  • Add crushed freeze-dried raspberries between layers for extra color and zing.

Nutrition

Find it online: https://www.homeydishes.com/lemon-custard-cake-recipe-creamy-and-zesty/