This delightful lemon custard cake combines a light and fluffy sponge cake with a rich, creamy lemon custard filling. Perfect for a sweet treat, this cake offers a refreshing citrus flavor with a soft texture and a hint of tang from the lemon. Ideal for gatherings or a cozy dessert, it will surely be a crowd-pleaser.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 8 servings
Ingredients
For the Cake:
- 1 egg
- ½ cup | 80g sugar
- ⅓ cup | 80ml sunflower seed oil
- Zest of 1 lemon
- 1½ cups | 180g flour
- 1 tsp | 5g baking powder
- 3 tbsp | 40ml milk
For the Custard Filling:
- 1 egg yolk
- 4 tbsp | 50g sugar
- 1 tsp | 8g vanilla sugar or vanillin
- 2 tbsp | 30g corn starch
- 1 cup | 240ml milk
- Juice of ½ lemon
For Garnishing:
- Powdered sugar, for dusting
Directions
- Prepare the Cake Batter:
- In a bowl, beat the egg with the sugar until smooth.
- Add sunflower oil and lemon zest, then mix well.
- Sift in the flour and baking powder, and slowly add the milk to form a smooth batter.
- Pour the batter into a greased baking pan.
- Bake in a preheated static oven at 180°C (350°F) for 25-30 minutes, or until a toothpick inserted comes out clean.
- Make the Custard Filling:
- In a saucepan, whisk the egg yolk, sugar, vanilla sugar (or vanillin), and corn starch until combined.
- Gradually add the milk, stirring constantly over low heat.
- Let the mixture thicken into a custard, then add lemon juice.
- Remove from heat and let it cool completely.
- Assemble the Cake:
- Once the cake is baked and cooled, spread the cooled lemon custard over the top.
- Dust with powdered sugar before serving.
Serving Suggestions:
- Serve chilled or at room temperature with a side of fresh berries or a dollop of whipped cream.
- Pair with a cup of tea or coffee for a delightful afternoon treat.
- Top with additional lemon zest for extra citrus flavor.
- Serve with a scoop of vanilla ice cream for a creamy contrast.
- Garnish with mint leaves for a refreshing touch.
Cooking Tips:
- To avoid lumps in the custard, constantly stir while it thickens over low heat.
- Use freshly squeezed lemon juice for the best flavor.
- If you prefer a firmer custard, cook for a bit longer, but be careful not to let it curdle.
- Make sure to let the custard cool completely before spreading it over the cake to prevent it from melting the cake.
Nutritional Benefits:
- Lemons are rich in Vitamin C, adding an immune boost.
- This dessert provides a good balance of carbohydrates and healthy fats from sunflower oil.
- Contains eggs, which provide protein and essential vitamins.
- A delicious way to incorporate citrus into your diet for added antioxidants.
Dietary Information:
- Vegetarian-friendly.
- Contains eggs, gluten, and dairy.
Nutritional Facts (per serving):
- Calories: 230
- Protein: 4g
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 18g
- Sodium: 50mg
Storage:
- Store leftover cake in an airtight container in the fridge for up to 3 days.
- The custard can be stored separately in the fridge for up to 3 days as well.
- You can freeze the cake and custard (separately) for up to 1 month. Allow to thaw in the fridge before serving.
Why You’ll Love This Recipe:
- It’s a light and fluffy cake with a tangy, creamy custard that perfectly balances sweetness and citrus flavor.
- Simple to make with basic ingredients you likely already have on hand.
- A great option for those who love lemon desserts.
- Perfect for any occasion, whether it’s a special celebration or a casual treat.
Conclusion: This lemon custard cake is a simple yet flavorful dessert that’s sure to impress. The light sponge cake and rich, tangy custard combine beautifully, creating a dessert that’s both satisfying and refreshing. Whether you’re hosting a gathering or just craving something sweet, this cake fits the bill. With its perfect balance of flavors and textures, it’s bound to become a favorite in your dessert rotation.
Frequently Asked Questions (FAQs):
- Can I make this cake ahead of time?
Yes, you can prepare the cake and custard a day ahead and store them in the fridge. Assemble just before serving. - Can I use a different type of oil instead of sunflower oil?
Yes, you can use vegetable oil or any neutral-flavored oil as a substitute for sunflower oil. - What if I don’t have lemon zest?
You can skip the zest if you don’t have it, though it will slightly reduce the lemon flavor. - Can I use a store-bought custard instead of making my own?
Yes, you can use store-bought custard, but homemade custard adds a richer, fresher flavor. - Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this cake gluten-free. - How can I make this cake vegan?
Use plant-based milk, vegan butter, and egg replacers such as flax eggs or chia seeds for the cake and custard. - How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. - Can I add more fruit to this cake?
Yes, fresh berries or even thinly sliced apples could complement the lemon flavor well. - What can I use as a substitute for vanilla sugar?
You can use regular vanilla extract or vanilla bean paste as a substitute for vanilla sugar. - Can I freeze this cake?
Yes, both the cake and custard can be frozen separately for up to a month. Let it thaw before serving.