Indulge in this refreshing and zesty lemon custard cake that’s perfect for any occasion. The combination of a light, fluffy cake with a tangy lemon custard filling creates a dessert that’s both comforting and invigorating. The lemon flavor is perfectly balanced, offering just the right amount of sweetness with a hint of tartness. Whether you’re a lemon lover or simply looking to try something new, this recipe is sure to be a hit.
Full Recipe:
Lemon Custard Ingredients:
- 1 egg: This helps bind the custard, giving it a smooth and rich texture.
- 50 g sugar: Adds sweetness to balance the tartness of the lemon.
- 40 g corn starch: Thickens the custard to a perfect consistency.
- Juice of 1 lemon: Provides that fresh, tangy flavor essential for a lemon custard.
- Grated lemon peel: Enhances the citrus aroma and flavor.
- 300 ml milk: The base for the custard, making it creamy and smooth.
Dough Ingredients:
- 2 eggs: Adds structure and moisture to the cake.
- 100 g sugar: Sweetens the cake, complementing the lemon custard.
- 1 tsp vanilla sugar: Infuses the cake with a subtle vanilla flavor.
- 120 ml seed oil: Keeps the cake moist and tender.
- 120 ml milk: Adds moisture and helps create a smooth batter.
- 220 g flour: Provides the structure for the cake.
- 15 g baking powder: Helps the cake rise, making it light and fluffy.
Instructions:
Step 1: Prepare the Lemon Custard
- Mix the Custard Base:
- In a medium-sized saucepan, whisk together the 1 egg, 50 g of sugar, and 40 g of corn starch until well combined and smooth.
- Add Lemon and Milk:
- Gradually pour in the juice of 1 lemon and add the grated lemon peel. Stir in 300 ml of milk, making sure the mixture is smooth and lump-free.
- Cook the Custard:
- Place the saucepan over medium heat. Cook the mixture, stirring constantly, until it thickens to a custard-like consistency. This may take 5-7 minutes. Once thickened, remove from heat and allow it to cool.
Step 2: Prepare the Cake Dough
- Mix the Wet Ingredients:
- In a large mixing bowl, beat 2 eggs with 100 g of sugar and 1 tsp of vanilla sugar until the mixture is pale and frothy.
- Slowly add 120 ml of seed oil and 120 ml of milk, continuing to mix until everything is well incorporated.
- Combine the Dry Ingredients:
- In a separate bowl, sift together 220 g of flour and 15 g of baking powder. Gradually add this to the wet ingredients, mixing until a smooth batter forms.
- Assemble the Cake:
- Preheat your oven to 180°C (350°F). Grease and flour a cake pan or line it with parchment paper.
- Pour half of the cake batter into the prepared pan, spreading it out evenly.
- Gently spread the cooled lemon custard over the batter, then pour the remaining cake batter on top, spreading it evenly to cover the custard.
- Bake the Cake:
- Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and springy to the touch.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy the delightful contrast of the fluffy cake and tangy lemon custard!
Possible Questions:
- Can I use lemon extract instead of fresh lemon juice?
- Yes, you can substitute lemon extract for fresh lemon juice if you prefer. Use about 1-2 teaspoons, but keep in mind that fresh juice gives a more natural flavor.
- Can I make this cake ahead of time?
- Absolutely! This cake can be made a day ahead. Just store it in an airtight container at room temperature or in the fridge if you prefer it chilled.
- How do I prevent the custard from curdling?
- Make sure to cook the custard over medium heat and stir constantly to prevent it from curdling. If you see signs of curdling, remove it from heat immediately and whisk vigorously to smooth it out.
Tips:
- Garnishing: Dust the cake with powdered sugar or add a lemon glaze for extra flavor and a beautiful presentation.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to develop even more after a day, making the cake taste even better!
- Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Nutritional Facts (Per Serving):
- Calories: 280
- Protein: 6g
- Carbohydrates: 38g
- Fat: 12g
- Sugar: 20g
- Fiber: 1g
Conclusion:
This lemon custard cake is a delightful dessert that perfectly balances sweet and tangy flavors. The soft, moist cake combined with the smooth, citrusy custard makes it a favorite for lemon lovers and dessert enthusiasts alike. Whether you’re serving it at a family gathering, a special occasion, or just indulging in a sweet treat at home, this cake is sure to impress. Don’t forget to share the recipe with friends and family—they’ll be thanking you for it! Enjoy every bite of this zesty, creamy delight!