Lemon custard and almond cake are baked together to create a bright, tender dessert that’s perfect with a cup of tea. Making the lemon custard from scratch is simpler than it sounds, and the two textures—silky custard and soft almond cake—pair beautifully.
The aroma of lemon is instantly refreshing. With a few lemons on hand I whipped up this lemon custard almond cake recently. If you enjoy lemon desserts, this one is a keeper.
The tartness of the lemon balances the sweet, nutty almond cake. The custard remains moist after baking and the almond cake yields tender crumbs—together they feel like two desserts in one. This cake suits spring and summer gatherings, yet it’s delightful any time of year.
Making lemon custard is straightforward and quick.
How to Make Lemon Custard
Combine eggs, sugar, lemon juice, and lemon zest in a saucepan and whisk until smooth.
Add the butter and cook over medium-low heat, whisking constantly until the mixture thickens—about 5–6 minutes.
Transfer the custard to a bowl and press plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least an hour.
Simple Almond Cake
The almond cake batter is equally easy. I love the warm, nutty flavor almond brings. Almond flour is widely available today. Cream the butter and sugar, then combine with dry ingredients and eggs to make a light, flavorful batter. Spread it into a prepared springform pan.
Spoon most of the chilled lemon custard into the center of the batter—use about two-thirds and reserve the remainder for toast or other uses. Scatter almond flakes on top for texture and a pretty finish.
Bake at 350°F (175°C) for about 35 minutes. The custard will remain slightly moist while the cake edges turn golden brown. The custard’s vivid yellow color is part of the appeal.
Allow the cake to cool, slice, and enjoy the reward of your work. The combination of bright lemon and rich almond is irresistible.
If life hands you lemons, make custard and turn it into a cake—delicious and comforting.
Related Recipes
- Meyer Lemonade Syrup
- No Bake Sour Cream Lemon Pie
Lemon Custard Almond Cake
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Ingredients
For lemon custard
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup sugar
- 3 eggs
- 6 tbsp butter
For almond cake
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup almond flour
- 1/2 tsp almond extract
- 2-3 tbsp almond flakes
Equipment
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9-inch springform pan
Instructions
For the lemon custard
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Combine lemon juice, lemon zest, sugar, and eggs in a saucepan and whisk until smooth. Place the pan over medium-low heat, add the butter, and whisk constantly for about 5 minutes until the custard thickens.
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Transfer the custard to a bowl and press plastic wrap directly on the surface to prevent a skin forming. Chill in the refrigerator for at least 1 hour.
For the almond cake
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Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
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Cream the butter and sugar until light and fluffy, about 2–3 minutes.
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Sift together the flour, baking powder, and salt, then add to the butter mixture and mix until combined.
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In a separate bowl, beat the eggs until foamy. Add them to the batter along with the almond flour and almond extract. Stir until evenly combined.
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Spread the batter into the prepared pan, spoon the lemon custard into the center, and sprinkle almond flakes on top.
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Bake for about 35 minutes or until the cake edges are golden. Cool the cake in the pan for 10 minutes, then transfer to a cooling rack and cool completely before slicing.