Lemon Cream Cheese Custard Cake Large Recipe

Lemon Cream Cheese Custard Cake Large Recipe

YIELD:

• One large 13×18 inch sheet pan cake (or 2 standard 9×13 pans)
• Serves 16-20 generously

INGREDIENTS:

For the Cake Base:

• 3 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 tbsp lemon zest
• ¾ cup whole milk

For the Lemon Custard Layer:

• 1½ cups granulated sugar
• ⅓ cup cornstarch
• 2 cups water
• 4 large egg yolks (beaten)
• ½ cup fresh lemon juice
• 2 tbsp lemon zest
• 2 tbsp unsalted butter

For the Cream Cheese Layer:

• 16 oz cream cheese (2 blocks, softened)
• 1 cup powdered sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1½ cups heavy cream (cold)

Optional Whipped Topping:

• 2 cups heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla

INSTRUCTIONS:

1. Make the Cake Base:

1. Preheat oven to 350°F (175°C). Grease and line a 13×18″ sheet pan (or 2 9×13 pans).
2. In a bowl, whisk flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy (about 3-4 min).
4. Add eggs one at a time, beating well after each.
5. Mix in vanilla and lemon zest.
6. Add flour mixture alternately with milk (starting and ending with flour). Mix just until combined.
7. Pour into prepared pan(s), spread evenly.
8. Bake 25–30 minutes, or until a toothpick comes out clean.
9. Let cool completely.

2. Prepare the Lemon Custard:

1. In a saucepan, combine sugar and cornstarch.
2. Gradually whisk in water, then add lemon juice and zest.
3. Bring to a boil over medium heat, stirring constantly until thickened.
4. Slowly whisk hot mixture into beaten egg yolks to temper.
5. Return everything to the pot, cook 1–2 more minutes.
6. Remove from heat, stir in butter.
7. Cool slightly before pouring over the cooled cake base.
8. Chill in fridge while preparing cream cheese layer.

3. Make the Cream Cheese Layer:

1. Beat softened cream cheese with powdered sugar until smooth.
2. Add lemon juice and vanilla.
3. In a separate bowl, whip cold heavy cream until stiff peaks form.
4. Gently fold whipped cream into cream cheese mixture.
5. Spread over the chilled lemon custard layer evenly.

4. Optional Whipped Topping:

1. Whip cream, sugar, and vanilla until stiff peaks form.
2. Spread or pipe over the top.

CHILL:

• Cover and refrigerate for at least 4 hours, preferably overnight for best set and flavor.

GARNISH IDEAS:

• Thin lemon slices, lemon zest curls, or edible flowers
• Crushed graham cracker or vanilla wafer crumbs on the edges
• A dusting of powdered sugar