This Lemon Custard Cake is a delightful and refreshing dessert, perfect for any occasion. With a zesty lemon custard filling and a moist lemon cake base, it’s sure to be a hit. The toasted almonds and powdered sugar garnish add a touch of elegance and extra flavor. Let’s get started!
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Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
For the Lemon Custard Filling:
- 1 egg
- 50 grams sugar
- Pinch of salt
- 20 grams cornstarch
- 200 ml milk
- Zest of 1 lemon
- Juice of ½ lemon
- 25 grams butter
For the Lemon Cake:
- 3 eggs
- 150 grams sugar
- Pinch of salt
- 10 grams vanilla sugar (or substitute with 1 teaspoon vanilla extract)
- 150 ml vegetable oil
- 50 grams sour cream
- 250 grams all-purpose flour
- 15 grams baking powder
- Juice of ½ lemon
- Toasted almonds (for garnish, optional)
- Powdered sugar (for garnish, optional)
Other:
- Casserole dish (18×26 cm)
Instructions
Make the Lemon Custard Filling (3 Minutes):
- Whisk Ingredients: In a saucepan, whisk together the egg, sugar, salt, and cornstarch until smooth.
- Add Milk: Gradually whisk in the milk, ensuring no lumps form.
- Add Lemon: Add the lemon zest and juice of half a lemon.
- Cook: Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Stir in Butter: Remove from heat and stir in the butter until melted. Let cool completely.
Prepare the Lemon Cake Batter (4 Minutes):
- Beat Eggs and Sugar: In a large bowl, beat the eggs, sugar, and salt until light and fluffy.
- Add Wet Ingredients: Beat in the vanilla sugar (or vanilla extract), vegetable oil, and sour cream.
Combine Dry and Wet Ingredients (2 Minutes):
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and baking powder.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Lemon Juice: Stir in the remaining lemon juice.
Assemble and Bake (7 Minutes):
- Preheat Oven: Preheat your oven to 180°C (356°F). Grease your casserole dish.
- Layer Batter and Custard: Pour half of the cake batter into the prepared dish. Spread the cooled lemon custard filling evenly over the batter. Pour the remaining cake batter over the custard filling.
- Garnish: Garnish with toasted almonds (optional).
- Bake: Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Serve:
- Cool and Serve: Let the cake cool slightly before dusting with powdered sugar (optional) and serving.
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream.
- Enjoy with a cup of tea or coffee for a delightful afternoon treat.
Cooking Tips:
- Ensure the custard is fully cooled before spreading it over the batter to prevent it from sinking.
- Use fresh lemon juice for the best flavor.
- Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
Nutritional Benefits:
- Lemon: Rich in vitamin C and antioxidants.
- Eggs: Provide high-quality protein and essential nutrients.
- Almonds: Add healthy fats and vitamin E.
Dietary Information:
- Contains gluten, dairy, and eggs.
- Vegetarian: Suitable for vegetarians.
- Nut-Free Option: Omit the toasted almonds if needed.
Storage:
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days for longer storage.
Why You’ll Love This Recipe:
- Refreshing Flavor: The combination of lemon and custard is light and zesty.
- Easy to Make: Simple steps and common ingredients.
- Versatile: Perfect for any occasion, from family dinners to special celebrations.
Conclusion:
This Lemon Custard Cake is a delightful and refreshing dessert that’s easy to make and perfect for any occasion. Enjoy the light and zesty flavors with your loved ones and make any meal special with this delicious cake. Happy baking!