This delicious Lemon Peach Cake with Vanilla Custard Filling is a refreshing and fruity dessert that combines the tangy flavor of lemon with the sweetness of peaches. The cake is light, fluffy, and easy to make, with a creamy vanilla custard center. Perfect for summer or any time you crave a bright and sweet treat!
Preparation time: 20 minutes
Cooking time: 30 minutes (12 minutes for the cake + 18 minutes with custard)
Total time: 50 minutes
Servings: 8-10 slices
Ingredients:
Cake Batter:
- 2 eggs
- 100g sugar (½ cup)
- 120ml milk (½ cup)
- 120ml sunflower oil (½ cup)
- 200g 00 flour (1¾ cups)
- 12g baking powder (1 tablespoon)
- Zest of 1 lemon
Vanilla Custard Filling:
- 300ml milk (1¼ cups)
- 1 egg yolk
- 10g vanilla sugar (1 tablespoon)
- 2 tablespoons sugar
- 2 tablespoons corn starch
- 40ml lemon juice (2½ tablespoons)
Topping:
- 200g peaches in syrup (7 oz), sliced
- Icing sugar, for dusting
Directions:
1. Prepare the Cake Batter:
- Preheat the oven: Set the oven to 180°C (350°F) with the fan on.
- In a large bowl, beat 2 eggs with 100g sugar until light and fluffy.
- Gradually add 120ml milk and 120ml sunflower oil, whisking continuously.
- Sift in 200g of 00 flour and 12g of baking powder, then fold the dry ingredients into the wet mixture until combined.
- Add the lemon zest and mix gently.
- Bake: Pour the batter into a greased or lined 25cm (10-inch) cake pan. Bake for 12 minutes in the preheated fan oven at 180°C.
2. Prepare the Vanilla Custard Filling:
- In a small saucepan, heat 300ml milk over medium heat until warm but not boiling.
- In a separate bowl, whisk together 1 egg yolk, 10g vanilla sugar, 2 tablespoons sugar, and 2 tablespoons corn starch.
- Gradually pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens (about 2-3 minutes).
- Remove from heat and stir in 40ml lemon juice for a bright citrus flavor.
- Let the custard cool slightly.
3. Assemble the Cake:
- Remove the partially baked cake from the oven after 12 minutes.
- Gently spread the cooled vanilla custard over the top of the cake.
- Add peach slices: Arrange the 200g peaches (drained and sliced) on top of the custard layer.
- Return the cake to the oven and bake for an additional 18 minutes at 180°C.
4. Final Touches:
- Cool the cake on a wire rack once it’s fully baked.
- Dust the top with icing sugar before serving.
Serving Suggestions:
- Serve this cake warm or chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
- For extra decoration, add a few fresh mint leaves on top.
Cooking Tips:
- Make sure to stir the custard continuously to avoid lumps and ensure a smooth texture.
- If using fresh peaches instead of canned, peel and slice them before arranging them on top of the custard.
Nutritional Benefits:
- Lemon adds a dose of vitamin C and antioxidants.
- Peaches are a great source of fiber, vitamins A and C, and are naturally sweet.
- The custard adds a creamy texture with protein from the egg yolk and milk.
Dietary Information:
- This recipe contains dairy and gluten. For a dairy-free version, substitute plant-based milk and use an egg alternative for the custard.
- To make it gluten-free, use gluten-free flour.
Nutritional Facts (per slice):
- Calories: ~270
- Carbohydrates: 35g
- Protein: 5g
- Fat: 12g
- Sugar: 20g
- Fiber: 2g
Storage:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: This cake can be frozen for up to 2 months. Allow it to thaw in the refrigerator before serving.
Why You’ll Love This Recipe:
- The combination of light cake, creamy custard, and sweet peaches makes this dessert refreshing and delightful.
- It’s simple to prepare and doesn’t require any complex techniques.
- The lemon zest and juice add a bright citrus flavor, balancing the sweetness of the peaches and custard.
Conclusion:
This Lemon Peach Cake with Vanilla Custard Filling is a lovely, light dessert perfect for any occasion. The soft sponge, combined with the creamy vanilla custard and juicy peaches, makes each bite a treat. Whether enjoyed on a sunny afternoon or shared at a gathering, this cake is sure to impress.
FAQs:
- Can I use fresh peaches instead of canned?
Yes, fresh peaches work great in this recipe. Simply peel, slice, and use them in place of canned peaches. - Can I make this cake ahead of time?
Yes, you can bake the cake and store it in the refrigerator for up to 2 days. It’s best served fresh, but it can also be prepared a day in advance. - What other fruits can I use instead of peaches?
You can use apricots, nectarines, or even berries like strawberries or blueberries. - Can I skip the custard layer?
While the custard adds creaminess to the cake, you can skip it for a simpler version or replace it with whipped cream or mascarpone. - How do I prevent the custard from being too runny?
Make sure to cook the custard over low heat until it thickens. Stir constantly to avoid any lumps. - Can I make this cake gluten-free?
Yes, substitute the 00 flour with a gluten-free flour blend for a gluten-free version. - Can I use a different type of sugar for the custard?
You can substitute regular sugar with coconut sugar, brown sugar, or a sugar-free alternative if preferred. - What can I substitute for vanilla sugar?
If you don’t have vanilla sugar, use 1 teaspoon of vanilla extract or paste. - How can I make this cake dairy-free?
Use a plant-based milk (like almond or oat milk) in place of dairy milk, and substitute the custard ingredients with dairy-free alternatives. - Can I bake this in a different type of pan?
Yes, you can use a square or round cake pan, but the baking times may vary slightly depending on the size.