Lemon Custard Cake

A sweet and tart family favorite! Classic flavor combinations yield an indulgent dessert everyone's sure to love.
  • 1½ cups sugar
  • ½ cup vegetable oil
  • ¾ cup water
  • 2 c. flour
  • 1 T. baking powder
  • 1 tsp. salt
  • 7 eggs, separated
  • 2 tsp. vanilla extract
  • ½ tsp. cream of tartar

Lemon Custard Filling

  1. 1 cup sugar
  2. Lemon zest from two lemons
  3. ¼ cup water
  4. ¾ cup heavy cream or non-dairy whip topping
  5. 1/8th teaspoon salt
  6. 5 large eggs
  7. ½ cup fresh lemon juice



Preheat oven to 325 degrees F.

Stir together flour, sugar, baking powder and salt. Add oil, egg yolks, water and vanilla. Beat on low speed until combined. Beat on high speed for 5 minutes. In separate bowl, beat egg whites with cream of tartar until stiff peaks form. Pour yolk batter in thin stream over whites gently folding only until blended. Place two ungreased extra deep 8-inch round pans on cookie sheet. Bake for 50-55 minutes until top looks dry and springs back when touched.

Lemon Custard Filling:

Place sugar and zest in food processor until finely chopped, then transfer to small heavy saucepan with water. Bring to boil over medium heat stirring until sugar has dissolved, then boil without stirring for 5 minutes. Stir in cream and salt, then cook until hot; do not boil. Whisk eggs in a large bowl. Add hot cream mixture in a slow stream, whisking constantly, then whisk in lemon juice. Strain the custard through a fine sieve into another bowl, then pour on top of one cake. Bake at 325 degrees until custard is set but center is still wobbly, 25 to 30 minutes. Cool completely and top with second cake.