Lemon Custard Cake

Lemon Custard Cake


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We included a sweet and sour taste in this vanilla cake recipe. The citrus flavor mixes with the creamy custard for many delicious slices.

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Serving Size / Yield

8 servings


  • 6 egg yolks
  • 3/4 C. sugar
  • 3/4 C. lemon juice
  • 1 1/2 tsp. grated lemon rind
  • 1 unflavored gelatin
  • 1/4 C. cold water
  • 6 egg whites
  • 3/4 C. sugar
  • 1 prepared vanilla cake
  • Powdered sugar

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In a small bowl, use the electric mixer to beat egg yolks with sugar until thick. Blend in lemon juice. Stir in lemon rind. Transfer to top of double boiler. Cook over hot water until mixture coats a spoon. Remove from heat. Sprinkle gelatin over cold water. Let it soak for 5 minutes. Stir into hot mixture until it dissolves. Cool custard. Beat egg whites. Slowly add 3/4 C. sugar. Beat until stiff. Fold into cooled custard. Cut cake into thin layers and arrange in pan with layers of custards. Chill until firm. Sprinkle with powdered sugar. Serve.

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