This delightful Lemon Custard Cake is a perfect blend of tart lemon custard and sweet, fluffy cake. Topped with your favorite jam and a sprinkle of shredded coconut, it’s a refreshing and light dessert that’s perfect for any occasion.
Preparation Time:
- Total Time: 1 hour and 10 minutes
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Ingredients:
For the Lemon Custard:
- 1 egg
- 50 g sugar
- 40 g cornstarch
- Juice of 1 lemon
- Grated lemon peel
- 300 ml milk
For the Dough:
- 2 eggs
- 100 g sugar
- 1 packet vanilla sugar
- 120 ml seed oil
- 120 ml milk
- 220 g flour
- 15 g baking powder
For the Topping:
- Your favorite jam (preferably a light-colored variety to complement the lemon)
- Shredded coconut for garnish
Instructions:
- Prepare the Lemon Custard:
- Combine Ingredients: In a saucepan, combine the egg, sugar, and cornstarch until smooth.
- Add Lemon and Milk: Mix in the lemon juice, grated lemon peel, and milk.
- Cook: Cook over medium heat, stirring constantly until the mixture thickens. Once thick, set aside to cool.
- Make the Cake Dough:
- Preheat Oven: Preheat your oven to 190°C (374°F).
- Whisk Wet Ingredients: In a large bowl, whisk together the eggs, sugar, and vanilla sugar until well combined.
- Add Oil and Milk: Gradually add the seed oil and milk, continuing to whisk.
- Add Dry Ingredients: Sift in the flour and baking powder and mix until the batter is smooth.
- Bake the Cake:
- First Layer: Pour half of the dough into a greased baking pan and bake in the preheated oven for 15 minutes.
- Add Custard: Remove from oven, spread the lemon custard over the baked layer, then top with the remaining dough.
- Final Bake: Return to the oven and bake for an additional 25 minutes or until a toothpick inserted into the center comes out clean.
- Add Toppings and Serve:
- Cool Cake: Once the cake is baked, allow it to cool slightly.
- Add Jam and Coconut: Brush the top with your chosen jam and sprinkle with shredded coconut.
- Final Cool: Let the cake cool completely before slicing to allow the flavors to meld together.
Serving Suggestions:
- With Tea or Coffee: Serve this cake with a hot cup of tea or coffee for a delightful afternoon treat.
- With Fresh Berries: Add a side of fresh berries to complement the lemon flavor.
Cooking Tips:
- Custard Consistency: Make sure to stir the custard constantly while cooking to avoid lumps.
- Smooth Batter: Ensure the cake batter is smooth by sifting the dry ingredients to prevent clumps.
Nutritional Benefits:
- Lemons: Rich in Vitamin C and antioxidants.
- Eggs: Provide high-quality protein and essential nutrients.
- Coconut: Adds a touch of healthy fats and fiber.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free: No (can be made gluten-free with suitable flour)
- Dairy-Free: No
Storage Tips:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Enjoy at room temperature or warm slightly before serving.
Why You’ll Love This Recipe:
- Refreshing Flavor: The combination of lemon custard and jam provides a fresh and tangy flavor.
- Simple Ingredients: Uses common ingredients found in most kitchens.
- Perfect for Any Occasion: Ideal for both casual gatherings and special events.
Conclusion:
This Lemon Custard Cake with Jam and Coconut Topping is a delightful and refreshing dessert that’s sure to impress. Enjoy the perfect balance of tart and sweet flavors with every bite. Happy baking!
Frequently Asked Questions (FAQs):
- Can I make the cake ahead of time?
- Yes, you can make this cake a day ahead and store it in the refrigerator. It allows the flavors to meld together even more.
- What type of jam works best for this recipe?
- Light-colored jams like apricot or peach work well as they complement the lemon custard without overpowering it.
- How do I prevent lumps in the custard?
- Stir constantly while cooking over medium heat, and make sure the mixture is smooth before heating.
- Can I use whole wheat flour instead of regular flour?
- Yes, but the texture may be denser. A combination of half whole wheat and half all-purpose flour might be a good compromise.
- Is it possible to make this cake dairy-free?
- Yes, you can substitute the milk with almond milk or another plant-based milk.
- Can I use butter instead of seed oil?
- Yes, melted butter can be used, but it may slightly alter the texture and flavor.
- What size baking pan should I use?
- A 9-inch round or an 8×8 inch square baking pan works well for this recipe.
- Can I use bottled lemon juice instead of fresh?
- Fresh lemon juice is preferred for the best flavor, but bottled juice can be used if necessary.
- How should I store the cake to keep it fresh?
- Store the cake in an airtight container in the refrigerator. It should stay fresh for up to 3 days.
- Can I add other toppings besides coconut?
- Absolutely! You can use chopped nuts, powdered sugar, or even a glaze for added flavor and decoration.