Little Lemon Custard Cakes

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These are very easy to make and taste sensational – the burst of lemon custard is very refreshing!– AngelDust


340g golden butter cake mix
2 eggs
2/3 cup water
3 tbs Lurpak* Butter, softened
1/2 cup icing sugar mixture *to decorate


2 tbs custard powder
2 tbs caster sugar
2 tsp lemon rind, grated
1 cup milk


  1. To make the lemon custard, combine custard powder, sugar, rind and enough milk to make a smooth paste in a saucepan.
  2. Stir in remaining milk over heat until mixture boils and thickens. Allow to cool.
  3. Make cake according to instructions on packet using eggs, water and butter.
  4. Line 2 x 12-hole patty pans with the paper patty cases.
  5. Spoon half the mixture into patty cases. Top each with 2 level tsp of lemon custard.
  6. Spoon over remaining cake mixture to cover custard.
  7. Cook at 180C for about 20 minutes, or until cooked through. Cool on a wire rack.
  8. Dust cakes with sifted icing sugar to decorate.


2 12-hole cupcake pan
24 paper patty cases

recipe notes

I have also made these gluten-free with a suitable packet cake mix from the health.

Credits: Best Recipes