Lemon Custard Cake – A Deliciously Zesty Treat

Indulge in the delightful flavors of this Lemon Custard Cake, which features a soft, lemon-infused cake base paired with a silky homemade custard filling. This dessert is perfect for any occasion, offering a light, fragrant balance of sweetness and tartness. The combination of fresh lemon zest and rich vanilla custard makes it a must-try for lemon enthusiasts and dessert lovers alike.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 50 minutes

Ingredients

For the Cake:

• 1 egg
• ½ cup (80g) sugar
• ⅓ cup (80ml) sunflower oil
• Zest of 1 lemon
• 1½ cups (180g) all-purpose flour
• 1 tsp (5g) baking powder
• 3 tbsp (40ml) milk

For the Custard Filling:

• 1 egg yolk
• 4 tbsp (50g) sugar
• 1 tsp (8g) vanilla sugar or vanillin
• 2 tbsp (30g) cornstarch
• 1 cup (240ml) milk
• Juice of ½ lemon

For Garnishing:

• Powdered sugar, for dusting

Directions

Prepare the Cake Batter:

1. In a mixing bowl, beat the egg with the sugar until smooth.
2. Incorporate the sunflower oil and lemon zest, mixing thoroughly.
3. Sift in the flour and baking powder, then gradually add the milk to achieve a smooth batter.
4. Pour the batter into a greased baking pan.
5. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes.

Make the Custard Filling:

1. In a saucepan, whisk together the egg yolk, sugar, vanilla, and cornstarch until well combined.
2. Gradually add the milk while stirring continuously over low heat.
3. Allow the mixture to thicken into a custard, then stir in the lemon juice.
4. Remove from heat and let it cool completely.

Assemble the Cake:

1. Once the cake has baked and cooled, spread the cooled lemon custard evenly over the top.
2. Dust with powdered sugar before serving.

Serving Suggestions

Serve chilled or at room temperature alongside fresh berries or a dollop of whipped cream.

Cooking Tips

• Stir continuously while the custard thickens to prevent lumps.
• Use freshly squeezed lemon juice for the best flavor.

Nutritional Benefits

• Lemons are a great source of Vitamin C, providing an immune boost.
• This dessert balances carbohydrates and healthy fats from sunflower oil.

Dietary Information

Vegetarian-friendly.
Contains eggs, gluten, and dairy.

Nutritional Facts (per serving):

• Calories: 250
• Fat: 10g
• Carbohydrates: 35g
• Protein: 4g

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days.

Why You’ll Love This Recipe

• Refreshing Flavor: The lemon zest and juice deliver a zesty kick that complements the rich custard.
• Simple Ingredients: Utilizes pantry staples to create an impressive dessert.
• Perfect for Any Occasion: A hit whether for a casual treat or a formal dinner.
• Easy to Make: Minimal effort yields rewarding results, ideal for beginners.

Conclusion

This Lemon Custard Cake epitomizes the perfect blend of light, fluffy cake and creamy, zesty filling. The fresh lemon combined with the richness of custard creates a dessert that is both indulgent and refreshing. Simple yet sophisticated, it’s sure to become a household favorite. Try it, and discover why it’s a timeless classic!

Frequently Asked Questions:

Can I use lemon extract instead of lemon zest?

Yes, but fresh lemon zest offers a brighter flavor.

Can I make this cake dairy-free?

Yes, substitute dairy-free milk for both the custard and cake.

Can I use a different oil?

You can use any neutral oil, such as vegetable or canola oil.

How long does the cake need to cool before adding custard?

Allow the cake to cool completely, approximately 30-40 minutes.

Can I freeze this cake?

The cake can be frozen, but it’s best to add the custard fresh.

What size pan should I use?

A standard 9-inch round or square pan is ideal for this recipe.

Can I use store-bought custard?

Yes, but homemade custard adds a richer, fresher taste.

Can I make the custard in advance?

Yes, prepare the custard up to 1 day ahead and refrigerate.

Can I add other flavors to the custard?

Feel free to add vanilla bean, citrus zest, or spices like cinnamon.

How many servings does this cake make?

This recipe yields about 8 servings.