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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