Peach and Lemon Custard Cake

This Peach and Lemon Custard Cake is a delightful combination of soft, fluffy cake layers filled with a tangy lemon custard and sweet peaches. The rich flavors are beautifully complemented by a honey drizzle and a light sprinkle of coconut, making it a perfect treat for any occasion.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 40–45 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 8–10

Ingredients
For the Cake Batter:

  • Eggs: 3 large
  • Salt: Pinch
  • Sugar: 150 g (¾ cup)
  • Vegetable Oil: 150 ml (⅔ cup)
  • Milk: 150 ml (⅔ cup)
  • All-Purpose Flour: 300 g (2½ cups)
  • Baking Powder: 15 g (1 tbsp)
  • Canned Peaches: 250 g (9 oz), drained and chopped

For the Lemon Custard Filling:

  • Egg Yolk: 1
  • Sugar: 50 g (¼ cup)
  • Cornstarch: 40 g (⅓ cup)
  • Lemon Zest: Zest of 1 lemon
  • Lemon Juice: Juice of 1 lemon
  • Milk: 300 ml (1¼ cups)

For the Topping:

  • Honey: 1–2 tbsp
  • Desiccated Coconut: 2–3 tbsp

Directions
Prepare the Batter

  • Preheat the oven to 180°C (350°F). Grease and flour a 24 cm (9.5-inch) round cake pan.
  • In a large bowl, whisk the eggs, salt, and sugar until light and smooth.
  • Add the vegetable oil and milk, whisking until well combined.
  • Gradually sift in the flour and baking powder, stirring until a smooth batter forms.
  • Gently fold in the chopped peaches.

First Bake

  • Pour half of the cake batter into the prepared cake pan.
  • Bake for 15 minutes at 180°C (350°F).
  • Remove from the oven and set aside while preparing the custard.

Prepare the Lemon Custard

  • In a small saucepan, whisk together the egg yolk, sugar, and cornstarch until smooth.
  • Add the lemon zest, lemon juice, and milk, stirring until fully incorporated.
  • Cook over low heat, stirring constantly, until the mixture thickens.
  • Remove from heat and allow it to cool to room temperature.

Assemble and Finish Baking

  • Spread the cooled lemon custard evenly over the partially baked cake layer.
  • Pour the remaining cake batter over the custard and smooth it out.
  • Return the cake to the oven and bake for an additional 25–30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Decorate

  • Allow the cake to cool slightly before removing it from the pan.
  • Drizzle honey over the top, then sprinkle with desiccated coconut.
  • Serve warm or at room temperature.

Serving Suggestions

  • Serve with a scoop of vanilla ice cream for a delicious dessert.
  • Pair with a cup of tea or coffee for a perfect afternoon treat.
  • Dust with powdered sugar for extra sweetness.
  • Add fresh peach slices on top for decoration.
  • Serve with a dollop of whipped cream or Greek yogurt.

Cooking Tips

  • Ensure the custard is fully cooled before spreading it onto the cake to prevent sinking.
  • Drain the peaches well to avoid excess moisture in the batter.
  • Use fresh peaches instead of canned for a more natural flavor.
  • If the batter appears too thick, add a splash of milk to loosen it slightly.
  • Allow the cake to cool for at least 10 minutes before slicing to help it set.

Nutritional Benefits

  • Peaches: High in vitamins A and C, fiber, and antioxidants.
  • Lemon: A good source of vitamin C and natural freshness.
  • Eggs: Provide protein and essential nutrients.
  • Milk: A good source of calcium and vitamin D.

Dietary Information

  • Can be made dairy-free by using plant-based milk.
  • Can be made gluten-free by substituting flour with a gluten-free alternative.

Nutritional Facts (Per Serving, Approx.):

  • Calories: 280 kcal
  • Protein: 6g
  • Carbohydrates: 40g
  • Fat: 10g
  • Fiber: 2g

Storage

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
  • Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

Why You’ll Love This Recipe

  • Light, fluffy cake with a creamy, tangy lemon custard filling.
  • Simple ingredients and easy steps make it great for beginners.
  • Perfect balance of sweet and tart flavors.
  • A beautiful cake for any occasion, from tea time to celebrations.

Conclusion
This Peach and Lemon Custard Cake is a wonderful blend of soft cake, creamy custard, and juicy peaches. The honey drizzle and coconut topping add the perfect finishing touch. Whether you’re making it for a family gathering or a cozy afternoon treat, this cake is sure to impress. Try it today and enjoy every delicious bite!

Frequently Asked Questions

  • Can I use fresh peaches instead of canned? Yes! Use ripe peaches and chop them into small pieces.
  • Can I replace the lemon custard with vanilla custard? Absolutely! Just use vanilla extract instead of lemon.
  • What other toppings can I use? Try chopped nuts, powdered sugar, or a light glaze.
  • Can I make this cake in advance? Yes, it stays fresh in the fridge for up to 5 days.
  • Can I use butter instead of oil? Yes, substitute an equal amount of melted butter for a richer flavor.
  • What if I don’t have cornstarch for the custard? Use an equal amount of flour as a thickener.
  • Can I bake this in a different pan size? Yes, but adjust the baking time accordingly.
  • How do I prevent the custard from sinking? Ensure it’s thickened properly and fully cooled before layering.
  • Can I make this cake egg-free? Yes, use egg substitutes like flax eggs or applesauce.
  • Can I use almond milk instead of regular milk? Yes, any plant-based milk will work fine