This Lemon Custard Cake is a delightful combination of a light, fluffy cake and a rich, tangy lemon custard filling. With its perfect balance of sweetness and tartness, it makes for an indulgent dessert that’s sure to impress. The creamy lemon custard is tucked inside a soft cake batter, creating a deliciously unique treat!
Preparation Time: 20 minutes
Cooking Time: 40-45 minutes
Total Time: 1 hour
Servings: 8-10 slices
Ingredients:
- For the Lemon Custard Filling:
- 1 egg
- A pinch of salt
- 50 grams (3 tablespoons) sugar
- 40 grams (3 tablespoons) cornstarch
- 300 ml (1 1/2 cups / 10.5 oz) milk
- Zest of one lemon
- Juice of one lemon
- For the Cake Batter:
- 2 eggs
- A pinch of salt
- 100 grams (6 tablespoons) sugar
- 120 ml (2/3 cup / 4.3 oz) vegetable oil
- 1 teaspoon vanilla extract
- 220 grams (1 1/2 cups / 7.7 oz) all-purpose flour
- 15 grams (4 teaspoons / 0.5 oz) baking powder
Instructions:
- Prepare the Lemon Custard Filling:
- Combine Ingredients: In a medium saucepan, whisk together 1 egg, a pinch of salt, 50 grams of sugar, and 40 grams of cornstarch until smooth.
- Add Milk: Gradually pour in 300 ml of milk while whisking continuously to avoid lumps.
- Add Lemon: Stir in the zest and juice of one lemon, mixing well.
- Cook: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a custard-like consistency, about 5-7 minutes.
- Cool: Remove from heat and set aside to cool. Stir occasionally to prevent a skin from forming.
- Prepare the Cake Batter:
- Preheat Oven: Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
- Beat Eggs: In a large bowl, beat 2 eggs with a pinch of salt until frothy.
- Add Sugar: Add 100 grams of sugar and continue beating until the mixture is pale and thick.
- Add Oil and Vanilla: Gradually pour in 120 ml of vegetable oil and 1 teaspoon of vanilla extract, mixing well.
- Combine Dry Ingredients: In a separate bowl, sift together 220 grams of all-purpose flour and 15 grams of baking powder.
- Mix Batter: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Assemble the Cake:
- First Layer: Pour half of the cake batter into the prepared cake pan, spreading it evenly.
- Add Custard: Spoon the cooled lemon custard filling over the batter, spreading it evenly but leaving a small border around the edges.
- Second Layer: Pour the remaining cake batter on top of the custard, spreading it gently to cover the custard layer completely.
- Bake:
- Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and allow it to cool completely on a wire rack.
Serving Suggestions:
- Dust the cooled cake with powdered sugar for a simple touch of sweetness.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Pair with a cup of hot tea or coffee for a perfect afternoon treat.
- Garnish with extra lemon zest or fresh berries for a pop of color.
- Serve as a dessert at dinner parties or special occasions.
Cooking Tips:
- Be sure to whisk the custard mixture constantly while cooking to prevent lumps and achieve a smooth consistency.
- Allow the cake to cool completely before slicing to avoid the custard running out.
- For a richer flavor, use full-fat milk or cream in the custard filling.
- If the custard becomes too thick before baking, you can whisk in a little extra milk to loosen it up.
- Make sure the cake batter is smooth and not overmixed to keep it light and fluffy.
Nutritional Benefits:
- Eggs provide protein and essential vitamins, particularly Vitamin A and D.
- Lemon adds Vitamin C and antioxidants, contributing to overall health.
- Flour is a source of carbohydrates for energy.
- Sugar provides quick energy but should be consumed in moderation for a balanced diet.
Dietary Information:
- This recipe contains dairy and gluten, making it unsuitable for those with dairy or gluten intolerances.
- To make it dairy-free, try substituting the milk with almond or coconut milk and using dairy-free butter.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Nutritional Facts (per serving):
- Calories: ~300 kcal
- Protein: 5g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 1g
- Sodium: 150mg
Storage:
- Store leftovers in an airtight container at room temperature for up to 2-3 days.
- For longer storage, refrigerate the cake for up to 5 days. Allow it to come to room temperature before serving.
- The cake can also be frozen for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Why You’ll Love This Recipe:
- The light, fluffy cake combined with the smooth, tangy lemon custard creates the perfect balance of textures and flavors.
- It’s easy to make, yet impressive enough to serve on special occasions.
- The recipe is versatile – you can adjust the sweetness or lemon flavor to suit your preferences.
- It’s a crowd-pleaser that’s sure to satisfy anyone who loves lemon desserts!
Conclusion: This Lemon Custard Cake is a timeless treat that combines the freshness of lemon with the comforting softness of cake. Whether for a special celebration or a simple afternoon snack, this dessert is sure to leave a lasting impression. Its perfect balance of flavors and textures makes it an irresistible option for lemon lovers. Give this recipe a try and enjoy the zesty goodness!
Frequently Asked Questions (FAQs):
- Can I use other fruits instead of lemon? Yes, you can substitute lemon with lime, orange, or even berries for a different flavor profile.
- Can I make this cake ahead of time? Yes, the cake can be made a day ahead and stored in the refrigerator.
- Can I freeze this cake? Yes, the cake freezes well. Wrap it tightly in plastic wrap and foil to prevent freezer burn.
- Can I use almond flour instead of all-purpose flour? Almond flour may alter the texture and consistency, but it can be used for a gluten-free version.
- Is this cake suitable for vegans? No, this recipe contains eggs and dairy. You can try vegan substitutes for a dairy-free, egg-free version.
- Can I use a different sweetener instead of sugar? Yes, you can use honey, maple syrup, or a sugar substitute. Adjust the quantities based on the sweetness of the substitute.
- How can I make the custard filling thicker? Cook the custard a bit longer, but be careful not to burn it. You can also add more cornstarch if needed.
- Can I add a glaze to the cake? Yes, a simple glaze made from powdered sugar and lemon juice can be drizzled over the cooled cake.
- What if my custard filling doesn’t set properly? If the custard doesn’t thicken, return it to the heat and cook it for a few more minutes, whisking constantly.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.