This delightful lemon cake with a rich lemon custard filling is perfect for any occasion. The combination of zesty lemon flavor and a moist, fluffy cake makes it an irresistible treat. Garnished with toasted almonds and a dusting of powdered sugar, this cake is sure to impress your friends and family.
Ingredients:
For the Lemon Custard Filling:
- 1 egg
- 50 grams of sugar
- A pinch of salt
- 20 grams of cornstarch
- 200 ml of milk
- Zest of 1 lemon
- Juice of half a lemon
- 25 grams of butter
For the Lemon Cake:
- 3 eggs
- 150 grams of sugar
- A pinch of salt
- 10 grams of vanilla sugar
- 150 ml of vegetable oil
- 50 grams of sour cream
- 250 grams of flour
- 15 grams of baking powder
- Juice of the remaining half a lemon
- Toasted almonds (for garnish)
- Powdered sugar (for garnish)
Other:
- Casserole dish (18×26 cm)
Instructions
Prepare the Lemon Custard Filling:
- Mix Ingredients:
- In a medium saucepan, whisk together 1 egg, 50 grams of sugar, and a pinch of salt until well combined (0:03 to 0:10).
- Add 20 grams of cornstarch and mix until smooth (0:30).
- Gradually add 200 ml of milk, whisking continuously to avoid lumps (0:45).
- Add the zest of 1 lemon and the juice of half a lemon to the mixture (1:05 to 1:36).
- Cook the Custard:
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (2:02).
- Remove from heat and stir in 25 grams of butter until melted and smooth (2:50).
- Let the custard cool completely before using.
Prepare the Lemon Cake:
- Mix Wet Ingredients:
- In a large mixing bowl, beat 3 eggs with 150 grams of sugar and a pinch of salt until light and fluffy (2:54 to 3:01).
- Add 10 grams of vanilla sugar, 150 ml of vegetable oil, and 50 grams of sour cream. Mix until well combined (3:23 to 4:06).
- Combine Dry Ingredients:
- In a separate bowl, sift together 250 grams of flour and 15 grams of baking powder (4:19).
- Gradually add the dry ingredients to the wet mixture, stirring until smooth and combined.
- Stir in the juice of the remaining half a lemon (4:54 to 5:15).
- Assemble and Bake:
- Preheat the oven to 180°C (356°F).
- Grease the casserole dish (18×26 cm) and pour half of the cake batter into the dish (6:10).
- Spread the cooled lemon custard evenly over the batter.
- Pour the remaining cake batter over the custard, spreading it evenly.
- Garnish with toasted almonds to taste (7:11).
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean (7:22).
Serve:
- Finish and Serve:
- Let the cake cool slightly, then sprinkle with powdered sugar to taste.
- Serve warm or at room temperature.
Tips:
- Rest Time: Letting the batter rest for a few minutes before baking can improve the texture of the cake.
- Garnish: Adding toasted almonds not only enhances the flavor but also provides a delightful crunch.
Nutritional Benefits:
- Lemon: Rich in vitamin C, lemons boost your immune system and add a refreshing flavor.
- Eggs: Provide protein and help give the cake its structure and richness.
Dietary Information:
- This recipe contains dairy and gluten.
- For a dairy-free version, substitute the butter and sour cream with plant-based alternatives.
Storage:
- Store any leftover cake in an airtight container at room temperature for up to 2 days.
- For longer storage, keep the cake in the refrigerator for up to 5 days.
Why You’ll Love This Recipe:
- The combination of a moist cake with a tangy lemon custard filling creates a perfect balance of flavors.
- The cake is versatile and can be enjoyed as a dessert, snack, or even breakfast treat.
- It’s visually appealing and will impress your guests with its beautiful presentation.
Conclusion:
Enjoy this delicious and zesty lemon cake with its rich custard filling. It’s a delightful treat that’s sure to please everyone. Bon appétit!