This Luscious Lemon Cake with Melting Custard Filling is a delicious and easy-to-make dessert that’s perfect for satisfying your sweet tooth. The light and fluffy cake is bursting with lemon flavor, and the creamy custard filling adds a delightful textural contrast. Plus, it comes together in just 15 minutes of prep time!
Ingredients:
For the Lemon Custard Filling:
- 1 egg
- 50 grams sugar
- Pinch of salt
- 20 grams cornstarch
- 200 ml milk
- Zest of 1 lemon
- Juice of ½ lemon
- 25 grams butter
For the Lemon Cake:
- 3 eggs
- 150 grams sugar
- Pinch of salt
- 10 grams vanilla sugar (or substitute with 1 teaspoon vanilla extract)
- 150 ml vegetable oil
- 50 grams sour cream
- 250 grams all-purpose flour
- 15 grams baking powder
- Juice of ½ lemon
- Toasted almonds (for garnish, optional)
- Powdered sugar (for garnish, optional)
Other:
- Casserole dish (18×26 cm)
Instructions:
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Make the Lemon Custard Filling (3 Minutes):
- In a saucepan, whisk together the egg, sugar, salt, and cornstarch until smooth.
- Gradually whisk in the milk, ensuring no lumps form.
- Add the lemon zest and juice of half a lemon.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Remove from heat and stir in the butter until melted. Let cool completely.
-
Prepare the Lemon Cake Batter (4 Minutes):
- In a large bowl, beat the eggs, sugar, and salt until light and fluffy.
- Beat in the vanilla sugar (or vanilla extract), vegetable oil, and sour cream.
-
Combine Dry and Wet Ingredients (2 Minutes):
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the remaining lemon juice.
-
Assemble and Bake (7 Minutes):
- Preheat your oven to 180°C (356°F). Grease your casserole dish.
- Pour half of the cake batter into the prepared dish.
- Spread the cooled lemon custard filling evenly over the batter.
- Pour the remaining cake batter over the custard filling.
- Garnish with toasted almonds (optional).
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
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Serve:
- Let the cake cool slightly before dusting with powdered sugar (optional) and serving.
Advanced Techniques:
- Folding vs. Mixing: When incorporating the dry ingredients into the wet batter, use a folding motion with a spatula to maintain air pockets in the batter. This will contribute to the light and fluffy texture of the cake.
- Don’t Overmix: Once the dry ingredients are just incorporated, stop mixing. Overmixing can lead to a tough and dense cake.
Flavor Twists:
- Lemon Glaze: For an extra burst of lemon flavor, you can drizzle a simple lemon glaze over the cooled cake. To make a glaze, whisk together powdered sugar, lemon juice, and a touch of milk until smooth.
- Lemon Extract: If you don’t have fresh lemons for the zest and juice, you can substitute with 1 teaspoon of lemon extract for the zest and 2 teaspoons of lemon extract for the juice. However, using fresh lemons will provide a brighter and more intense lemon flavor.
- Poppy Seeds: Add a tablespoon of poppy seeds to the cake batter for a subtle nutty flavor and textural contrast.
- Lemon Curd Option: If you have leftover lemon curd, you can use it instead of making the custard filling. Spread a layer of lemon curd over the batter before adding the remaining batter and baking as instructed.
Serving Suggestions:
- Whipped Cream: Dollop a generous portion of whipped cream on each slice of cake for a delightful and light accompaniment.
- Fresh Berries: Fresh berries like raspberries, blueberries, or strawberries add a pop of color, freshness, and a touch of sweetness to the cake.
- Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside a slice of cake for a classic and satisfying dessert.
Storage:
- The cake can be stored at room temperature for up to 2 days in an airtight container. For longer storage, you can refrigerate it for up to 4 days.
Final Thoughts:
This Luscious Lemon Cake with Melting Custard Filling is a versatile and delicious recipe that offers a delightful combination of textures and flavors. With a few simple adjustments and variations, you can customize it to fit your taste preferences and create a stunning dessert for any occasion. So get creative, have fun experimenting, and enjoy this sunshine-filled cake!
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Tips:
- For a richer cake: Substitute some of the vegetable oil with melted butter (up to 50 grams).
- No casserole dish? You can also use a 9×13 inch baking dish, but you may need to adjust the baking time slightly. Keep an eye on the cake and remove it from the oven when a toothpick inserted into the center comes out clean.
- Custard Consistency: If the custard seems too thick after cooling, whisk in a tablespoon or two of milk to thin it slightly.
Final Thoughts:
This Luscious Lemon Cake with Melting Custard Filling is a fantastic dessert recipe that’s easy to follow and delivers impressive results. The combination of fluffy lemon cake and creamy custard is sure to be a crowd-pleaser. So preheat your oven, whip up this delightful cake, and enjoy a taste of sunshine!