Description
Lemon Custard Cake
This Lemon Custard Cake is the perfect combination of a zesty lemon cake and creamy homemade custard. Light and fragrant, it’s ideal for any occasion, whether you’re hosting a dinner or just want a sweet treat. The balance of tart lemon and sweet custard will delight lemon lovers and dessert enthusiasts alike.
For the Cake:
1 egg
½ cup (80g) sugar
⅓ cup (80ml) sunflower oil
Zest of 1 lemon
1½ cups (180g) 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
2 tbsp (30g) corn starch
1 cup (240ml) milk
Juice of ½ lemon
Directions:
1. Make cake batter: Mix egg, sugar, oil, lemon zest, flour, baking powder, and milk. Bake at 350°F (180°C) for 25-30 min.
2. Make custard: Combine yolk, sugar, vanilla, corn starch, milk. Cook till thick; add lemon juice.
3. Assemble: Spread custard on cooled cake. Dust with powdered sugar.
Prep Time: 20 min
Kcal: 250
Step-by-Step Guide
1. Prepare the Cake Pan: Preheat your oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Make the Cake Batter: In a medium bowl, whisk together the egg, sugar, and sunflower oil until smooth. Stir in the lemon zest. In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until a smooth batter forms. Pour the batter into the prepared pan and smooth the top.
3. Bake the Cake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4. Prepare the Custard: While the cake cools, make the custard. In a saucepan, whisk together the egg yolk, sugar, vanilla sugar, and corn starch until pale. Gradually whisk in the milk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens to a pudding-like consistency (about 5-7 minutes). Remove from heat and stir in the lemon juice. Let the custard cool slightly, then cover the surface directly with plastic wrap to prevent a skin from forming.
5. Assemble the Cake: Once the cake is completely cool, place it on your serving plate. Spread the lemon custard evenly over the top. For a final touch, dust generously with powdered sugar.
Serving Suggestions
This cake is delightful on its own but can be elevated with simple pairings. Serve each slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a fresh contrast, garnish with a few raspberries, blueberries, or thin slices of lemon. It pairs perfectly with a cup of Earl Grey tea or black coffee.
How-to Summary
Create a simple lemon cake batter and bake. Separately, cook a thick, lemon-infused custard on the stovetop. Once the cake has cooled, spread the custard over the top as a luscious, no-fuss frosting. Dust with powdered sugar to finish.
Frequently Asked Questions
Can I use bottled lemon juice? Fresh lemon juice is highly recommended for the brightest flavor. Bottled juice can be used in a pinch but may result in a less vibrant taste.
How should I store this cake? Due to the custard topping, the cake must be stored in the refrigerator, covered, for up to 3 days.
Can I make the components ahead of time? Yes. The cake can be baked a day ahead and kept at room temperature, tightly wrapped. The custard can be made a day ahead and stored in the fridge; let it come to a spreadable consistency before assembling.
My custard is lumpy. What happened? Lumps typically form if the heat is too high or if the mixture isn’t whisked constantly. To fix it, simply press the warm custard through a fine-mesh sieve.
Can I freeze this cake? Freezing is not recommended as the custard layer can separate and become watery when thawed.
Common Mistakes to Avoid
- Adding hot custard to a warm cake: This will cause the custard to melt and soak into the cake. Ensure both components are completely cool.
- Overbaking the cake: This leads to a dry texture. Check for doneness a few minutes before the timer ends.
- Not whisking the custard constantly: This is the key to a smooth, lump-free filling. Do not leave it unattended on the stove.
- Using cold milk for the custard: Using room temperature or slightly warmed milk helps it integrate smoothly with the other ingredients and cook evenly.
Conclusion
This Lemon Custard Cake is a stunning yet straightforward dessert that masterfully balances sweet and tart flavors. By following the detailed steps and tips provided, you can avoid common pitfalls and create a moist, zesty cake crowned with a velvety homemade custard. It’s a guaranteed crowd-pleaser that proves impressive desserts don’t have to be complicated. Enjoy the process and the delicious results!