This delightful lemon custard cake combines the tangy brightness of lemons with a soft, moist cake base and a creamy lemon custard filling. It’s a perfect dessert for lemon lovers, offering a balance of sweet and tart flavors. The toasted almonds add a nice crunch, while the powdered sugar provides a delicate finish. Whether you’re making this cake for a special occasion or simply as a treat for yourself, it’s sure to impress!

 

Full Recipe:

Ingredients

For the Lemon Custard Filling:

• Egg: 1 large
• Sugar: 50 grams
• Salt: A pinch
• Cornstarch: 20 grams
• Milk: 200 ml
• Zest of 1 lemon
• Juice of ½ lemon
• Butter: 25 grams

For the Lemon Cake:

• Eggs: 3 large
• Sugar: 150 grams
• Salt: A pinch
• Vanilla Sugar: 10 grams (or 1 teaspoon vanilla extract)
• Vegetable Oil: 150 ml
• Sour Cream: 50 grams
• All-Purpose Flour: 250 grams
• Baking Powder: 15 grams
• Juice of ½ lemon
• Toasted Almonds: For garnish (optional)
• Powdered Sugar: For garnish (optional)

Instructions

1. Prepare the Lemon Custard Filling:

• In a small saucepan, whisk together 1 egg, 50 grams of sugar, and a pinch of salt until well combined.
• Add 20 grams of cornstarch and slowly pour in 200 ml of milk, whisking continuously to avoid lumps.
• Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
• Once thickened, remove from heat and stir in the zest of 1 lemon and the juice of ½ lemon.
• Add 25 grams of butter and stir until melted and fully incorporated.
• Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool completely.

2. Prepare the Lemon Cake Batter:

• Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
• In a large mixing bowl, beat 3 eggs, 150 grams of sugar, a pinch of salt, and 10 grams of vanilla sugar (or 1 teaspoon of vanilla extract) until the mixture is light and fluffy.
• Gradually add 150 ml of vegetable oil while continuing to mix.
• Stir in 50 grams of sour cream until well combined.
• In a separate bowl, sift together 250 grams of all-purpose flour and 15 grams of baking powder.
• Gradually add the dry ingredients to the wet mixture, folding gently to combine.
• Finally, stir in the juice of ½ lemon.

3. Assemble and Bake the Cake:

• Pour half of the cake batter into the prepared cake pan.
• Carefully spoon the cooled lemon custard filling over the batter, spreading it evenly.
• Pour the remaining cake batter over the custard, ensuring it covers the custard layer completely.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4. Garnish and Serve:

• Once the cake has cooled, dust the top with powdered sugar for a decorative touch.
• If desired, sprinkle toasted almonds on top for added texture and flavor.
• Slice and serve, enjoying the rich lemon flavor and creamy custard filling.

Nutritional Information (Per Slice):

• Calories: 300 kcal
• Protein: 6g
• Carbohydrates: 40g
• Fat: 14g
• Saturated Fat: 3g
• Sugar: 22g
• Fiber: 1g
• Sodium: 150mg

Tips for Success

1. Custard Consistency: Make sure to cook the custard until it thickens enough to coat the back of a spoon. If it’s too runny, it might not set properly in the cake.
2. Room Temperature Ingredients: Ensure your eggs, butter, and sour cream are at room temperature before starting. This helps the ingredients combine more smoothly, resulting in a better cake texture.
3. Preventing Overmixing: When combining the dry ingredients with the wet mixture, be careful not to overmix the batter. Overmixing can lead to a denser cake.
4. Toasting Almonds: To toast the almonds, spread them out on a baking sheet and bake in the oven at 180°C (350°F) for about 5-7 minutes, or until they are lightly browned and fragrant.
5. Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best flavor and texture.

Questions You Might Have

1. Can I use another type of citrus?
   • Yes, you can substitute lemon with lime or orange for a different citrus flavor.
2. What if I don’t have vanilla sugar?
   • You can use vanilla extract instead of vanilla sugar. The flavor will be slightly different but still delicious.
3. Can I freeze this cake?
   • Yes, you can freeze the cake, but it’s best to freeze it without the powdered sugar topping. Wrap it tightly in plastic wrap and then in foil, and store it in the freezer for up to 2 months.
4. Can I use a different type of flour?
   • All-purpose flour works best for this recipe, but you could try substituting with whole wheat flour for a denser texture. If using gluten-free flour, be sure to choose a blend designed for baking.

Final Thoughts

This lemon custard cake is a delightful blend of tart and sweet, with a creamy filling that complements the soft cake perfectly. It’s a versatile dessert that can be dressed up with garnishes like toasted almonds or enjoyed simply with a dusting of powdered sugar. Whether you’re making it for a special occasion or just because, this cake is sure to become a favorite. Enjoy the bright, refreshing flavors with every bite!