This Lemon Custard Cake is a deliciously unique dessert that features a zesty lemon custard filling baked into a soft, fluffy cake. The combination of the tender cake and the creamy, tangy lemon custard creates a mouthwatering treat. It’s the perfect balance of sweet, tart, and light, making it an ideal dessert for any occasion—whether for an afternoon tea or as a special finish to a meal. The cake is easy to prepare and sure to impress with its delicate flavors and beautiful presentation.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
- Servings: 8-10
Ingredients:
For the Lemon Custard Filling:
- 1 egg
- A pinch of salt
- 50g (3 tablespoons) sugar
- 40g (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
- 100g (6 tablespoons) sugar
- 120 ml (2/3 cup / 4.3 oz) vegetable oil
- 1 teaspoon vanilla extract
- 220g (1 1/2 cups / 7.7 oz) all-purpose flour
- 15g (4 teaspoons / 0.5 oz) baking powder
Instructions:
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Prepare the Lemon Custard Filling:
- In a medium saucepan, combine 1 egg, a pinch of salt, 50g sugar, and 40g cornstarch. Whisk together until smooth.
- Gradually add 300 ml milk while continuously whisking to prevent lumps from forming.
- Stir in the zest and juice of one lemon and continue mixing.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens to a custard-like consistency. This should take about 5-7 minutes.
- Once thickened, remove from heat and let it cool. Stir occasionally to prevent a skin from forming.
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Prepare the Cake Batter:
- Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, beat the 2 eggs with a pinch of salt until frothy.
- Add 100g sugar and continue to beat until the mixture is pale and thick.
- Gradually add 120 ml vegetable oil and 1 teaspoon vanilla extract, mixing until well combined.
- In a separate bowl, sift together 220g all-purpose flour and 15g baking powder.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
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Assemble the Cake:
- Pour half of the cake batter into the prepared cake pan and spread it evenly.
- Spoon the cooled lemon custard filling over the batter, spreading it evenly but leaving a small border around the edges.
- Pour the remaining cake batter over the custard layer, spreading it carefully to cover the filling completely.
- Gently tap the pan on the counter to remove any air bubbles.
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Bake the Cake:
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
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Serve:
- Once the cake is completely cooled, dust the top with powdered sugar if desired.
- Slice and serve with a cup of tea or coffee. Enjoy the delightful combination of fluffy cake and zesty lemon custard.
Cooking Tips:
- Chill the custard: Allow the custard to cool completely before adding it to the cake batter to prevent it from being too runny and mixing into the batter.
- Add more lemon: For an extra tangy flavor, you can add more lemon zest or lemon juice to the custard.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 1 month. Let it thaw before serving.
Nutritional Facts (Per Serving):
- Calories: 250-300
- Protein: 5g
- Carbohydrates: 35g
- Fat: 10g
- Fiber: 1g
- Sodium: 150mg
The Origins and Popularity of Lemon Desserts:
Lemon-based desserts have been popular for centuries, especially in European cuisine, due to the fruit’s natural tartness and refreshing flavor. In many cultures, lemon is used to create light, tangy cakes and custards that serve as perfect palate cleansers after a hearty meal. From the iconic lemon meringue pie to lemon sorbet, this fruit’s versatility has made it a beloved ingredient for bakers and chefs worldwide. Lemon custard cakes like this one offer the perfect balance of sweet and sour, making them a favorite among those who enjoy refreshing, citrus-infused desserts.
Why You’ll Love This Recipe:
This Lemon Custard Cake is the perfect dessert for anyone who loves citrusy, refreshing, and creamy treats. The rich lemon custard filling and light, fluffy cake combine to create a dessert that is both indulgent and satisfying without being too heavy. It’s simple to make, requires few ingredients, and is perfect for anyone looking for a light yet flavorful cake that isn’t overly sweet.
Health Benefits of Lemon Custard Cake:
- Lemon is high in vitamin C, which helps boost the immune system and promotes healthy skin.
- Eggs provide high-quality protein and amino acids, essential for muscle health and recovery.
- Milk provides calcium for bone health, along with other essential vitamins.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.
- Pair it with a light salad or fresh fruit to balance out the dessert.
- Garnish with extra lemon zest or a few fresh mint leaves for an added pop of color and flavor.
Variations to Try:
- Berry Lemon Custard Cake: Add fresh berries like blueberries or raspberries on top of the custard for extra color and sweetness.
- Lemon Poppy Seed Cake: Add poppy seeds to the cake batter for a fun twist on this classic dessert.
- Lemon Coconut Cake: Add shredded coconut to the cake batter for an added texture and tropical flavor.
Conclusion:
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This Lemon Custard Cake is a perfect combination of light, fluffy cake and tangy lemon custard that will brighten up any day. It’s the ideal dessert to enjoy with a cup of tea, and its simple yet elegant flavors will make it a favorite in your dessert repertoire. Whether for a special occasion or a casual treat, this cake will surely impress!
Frequently Asked Questions (FAQs):
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Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just refrigerate it once it has cooled and serve it chilled or at room temperature the next day. -
Can I use a different citrus fruit?
Yes! You can substitute lime or orange for the lemon to create a different citrus-flavored cake. -
How can I make the custard thicker?
If you want a thicker custard, you can increase the amount of cornstarch slightly or cook the custard a bit longer, making sure to stir constantly to avoid lumps.
Enjoy your Lemon Custard Cake and let the flavors of citrus and cream brighten your day!