This Lemon Custard Cake is a delightful dessert that combines the tangy flavor of lemon with a soft, moist cake. The lemon custard filling adds a creamy layer of richness that perfectly complements the fluffy cake. It’s a perfect treat for lemon lovers and an excellent choice for special occasions or just as a sweet indulgence.

Full Recipe:

Ingredients

For the Lemon Custard Filling:

• Egg: 1 large
  Helps to thicken and enrich the custard, giving it a smooth texture.
• Salt: A pinch
  Balances the sweetness and enhances the lemon flavor.
• Sugar: 50 grams (3 tablespoons)
  Sweetens the custard and balances the tartness of the lemon.
• Cornstarch: 40 grams (3 tablespoons)
  Thickens the custard, ensuring a creamy consistency.
• Milk: 300 ml (1 1/2 cups / 10.5 oz)
  Forms the base of the custard, making it rich and creamy.
• Zest of One Lemon:
  Adds a burst of citrus flavor and fragrance to the custard.
• Juice of One Lemon:
  Provides the tangy, refreshing flavor that defines this custard.

For the Cake Batter:

• Eggs: 2 large
  Gives structure to the cake and helps it rise.
• Salt: A pinch
  Enhances the overall flavor of the cake.
• Sugar: 100 grams (6 tablespoons)
  Sweetens the cake and helps achieve a tender crumb.
• Vegetable Oil: 120 ml (2/3 cup / 4.3 oz)
  Adds moisture and ensures the cake stays soft.
• Vanilla Extract: 1 teaspoon
  Adds a subtle sweetness and depth of flavor to the cake.
• All-Purpose Flour: 220 grams (1 1/2 cups / 7.7 oz)
  The base of the cake, providing structure and texture.
• Baking Powder: 15 grams (4 teaspoons / 0.5 oz)
  Leavens the cake, helping it rise and become light and fluffy.

Instructions

Step 1: Prepare the Lemon Custard Filling

1. Mix the Ingredients:
   In a medium saucepan, whisk together 1 egg, a pinch of salt, 50 grams of sugar, and 40 grams of cornstarch until smooth. Gradually add 300 ml of milk, whisking continuously to avoid lumps.
   This step ensures a smooth custard with no lumps, which is key to a creamy texture.
2. Cook the Custard:
   Place the saucepan over medium heat, stirring constantly. Cook the mixture until it thickens and begins to bubble, about 5-7 minutes. Once thickened, remove from heat and stir in the zest and juice of one lemon.
   Constant stirring prevents the custard from burning and ensures an even thickness.
3. Cool the Custard:
   Pour the custard into a bowl, cover it with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and let it cool to room temperature.
   Cooling the custard before using it in the cake helps maintain the integrity of the layers.

Step 2: Prepare the Cake Batter

1. Preheat the Oven:
   Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
   Preheating the oven ensures the cake bakes evenly from the start.
2. Mix Wet Ingredients:
   In a large mixing bowl, whisk together 2 eggs, a pinch of salt, and 100 grams of sugar until the mixture is pale and slightly thickened. Gradually add 120 ml of vegetable oil and 1 teaspoon of vanilla extract, mixing until well combined.
   Whisking the eggs and sugar until pale gives the cake a light and airy texture.
3. Combine Dry Ingredients:
   In a separate bowl, sift together 220 grams of all-purpose flour and 15 grams of baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
   Sifting the dry ingredients helps incorporate air, making the cake lighter.

Step 3: Assemble and Bake the Cake

1. Layer the Batter and Custard:
   Pour half of the cake batter into the prepared pan, spreading it evenly. Gently spoon the cooled lemon custard over the batter, spreading it evenly but leaving a small border around the edges. Pour the remaining cake batter over the custard, ensuring it covers the custard completely.
   Layering the custard between the batter creates a delicious surprise inside the cake.
2. Bake the Cake:
   Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean (though it might have some custard on it). The cake should be golden brown and spring back when touched lightly.
   Baking the cake at the right temperature ensures it cooks evenly and doesn’t dry out.
3. Cool the Cake:
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
   Cooling the cake properly prevents it from becoming soggy.

Step 4: Serve

1. Serve and Enjoy:
   Once the cake is completely cool, dust it with powdered sugar if desired. Slice and serve the cake as a delicious dessert or a sweet treat with your afternoon tea.
   Powdered sugar adds a touch of sweetness and a beautiful finish to the cake.

Nutritional Information (Per Slice)

• Calories: Approximately 250-300 calories per slice
• Protein: 4-5g
• Fat: 10-12g
• Carbohydrates: 35-40g
• Fiber: 1g

Tips for Success

1. Use Fresh Lemon: Fresh lemon juice and zest provide the best flavor, making the custard bright and tangy.
2. Don’t Overmix: When combining the wet and dry ingredients for the cake, mix just until combined to avoid a dense cake.
3. Cool the Custard: Make sure the custard is completely cool before layering it into the cake to prevent it from melting into the batter.

Frequently Asked Questions

1. Can I use lemon extract instead of fresh lemon?
   • Yes, but fresh lemon juice and zest give the best flavor. If using extract, use about 1 teaspoon.
2. How do I store the cake?
   • Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
3. Can I freeze the cake?
   • Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator before serving.

Conclusion

This Lemon Custard Cake is a delightful combination of tangy lemon custard and soft, fluffy cake. It’s a perfect dessert for any occasion, offering a balance of sweet and tart flavors that are sure to impress.