This Peach Lemon Cake combines the sweet flavor of peaches with a tangy lemon custard filling, finished with a honey glaze and coconut dusting. Moist, flavorful, and visually appealing, this cake is ideal for gatherings or an afternoon treat. The layers of taste and texture make it a unique and delightful dessert!
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Ingredients
- For the Cake Batter:
- 3 large eggs
- Pinch of salt
- 150 grams (3/4 cup) sugar
- 150 ml (2/3 cup) vegetable oil
- 150 ml (2/3 cup) milk
- 300 grams (2 1/2 cups) all-purpose flour
- 15 grams (1 tbsp) baking powder
- 250 grams (9 oz) canned peaches in syrup, drained and chopped
- For the Lemon Custard Filling:
- 1 egg yolk
- 50 grams (1/4 cup) sugar
- 40 grams (1/3 cup) cornstarch
- Zest of 1 lemon
- Juice of 1 lemon
- 300 ml (1 1/4 cups) milk
- For the Topping:
- 1–2 tbsp honey
- 2–3 tbsp desiccated coconut
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 bowl, whisk eggs, salt, and sugar until smooth.
- Add vegetable oil and milk, mixing until combined.
- Gradually sift in flour and baking powder, stirring until smooth.
- Gently fold in chopped peaches.
- First Bake
- Pour half of the batter into the prepared cake pan.
- Bake for 15 minutes at 180°C (350°F).
- Remove from the oven and set aside.
- Prepare the Lemon Custard
- In a small saucepan, whisk together the egg yolk, sugar, and cornstarch until smooth.
- Add lemon zest, lemon juice, and milk, mixing well.
- 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 over the partially baked cake layer.
- Pour the remaining batter over the custard layer 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.
- Drizzle honey over the top, then sprinkle with desiccated coconut.
- Serve warm or at room temperature.
Serving Suggestions
- Serve with a dollop of whipped cream
- Add a few fresh peach slices on top
- Sprinkle with extra lemon zest for a citrus kick
- Serve with vanilla ice cream for a refreshing contrast
- Garnish with fresh mint leaves
Cooking Tips
- Use room temperature ingredients for a smoother batter
- Stir custard constantly to prevent lumps
- Test the cake’s doneness by inserting a toothpick
- Drain peaches well to prevent extra moisture in the batter
- Cool the lemon custard completely to avoid curdling
Nutritional Benefits
- Peaches: Rich in vitamins A and C, beneficial for skin and immunity
- Lemon: High in vitamin C, promoting digestion and immunity
- Eggs: Great source of protein and essential vitamins
Dietary Information
- Vegetarian: Yes
- Gluten-Free: No (contains flour)
- Dairy-Free: No (contains milk and butter)
- Nut-Free: Yes
Nutritional Facts (per slice, estimated)
- Calories: 280
- Fat: 12g
- Carbohydrates: 37g
- Protein: 5g
- Sugar: 19g
Storage
- Room Temperature: Store in an airtight container for up to 1 day
- Refrigerator: Store for up to 3-4 days
- Freezer: Wrap individual slices and freeze for up to 1 month
Why You’ll Love This Recipe
- Balanced Sweetness: Not overly sweet with a refreshing lemon tang
- Moist Texture: Peaches add natural moisture
- Unique Flavors: Combines fruity and citrusy notes
- Easy to Make: Straightforward instructions
- Crowd-Pleaser: Perfect for sharing at gatherings
Conclusion
This Peach Lemon Cake is a delightful mix of flavors and textures, with the sweetness of peaches and a tangy lemon custard nestled between moist cake layers. The honey glaze and coconut topping add a perfect finishing touch. Light, fruity, and satisfying, it’s a cake that appeals to a variety of palates. It’s bound to become a favorite go-to dessert for any occasion!
Frequently Asked Questions
- Can I use fresh peaches instead of canned?
Yes, but make sure to slice them thinly and add a bit of sugar to compensate for the syrup. - How can I make the cake gluten-free?
Substitute with gluten-free all-purpose flour for similar results. - Can I skip the custard filling?
Yes, but the custard adds a lovely creaminess to the cake. - What’s a good substitute for cornstarch in the custard?
You can use an equal amount of all-purpose flour. - How long can I store leftovers?
Store in the fridge for up to 4 days for best freshness