Delicious lemon cake with melted custard filling (Page 2 ) | March 16, 2025

Annonce:

Instructions

Prepare the lemon cream filling (3 minutes):

In a saucepan, mix the egg, sugar, salt and cornstarch until smooth.
Slowly add the milk, making sure no lumps form.
Add the lemon zest and the juice of half a lemon.
Cook over medium heat, stirring constantly, until the mixture thickens and boils.
Remove from heat and stir in butter until melted. Allow to cool completely.
Prepare the lemon cake batter (4 minutes):

In a large bowl, beat the eggs, sugar and salt until light and fluffy.
Add the vanilla sugar (or vanilla extract), vegetable oil and sour cream.
Combine dry and wet ingredients (2 minutes):

In a separate bowl, mix together the flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the remaining lemon juice.
Assemble and bake (7 minutes):

Preheat your oven to 180°C (356°F). Grease your casserole dish.
Pour half of the cake batter into the prepared dish.
Spread the cooled lemon curd filling evenly over the dough.
Pour the remaining cake batter over the custard filling.
Garnish with toasted almonds (optional).
Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
Attend:

Allow the cake to cool slightly before dusting with powdered sugar (optional) and serving.
Advanced techniques:

Folding vs. mixing: When incorporating dry ingredients into wet batter, use a folding motion with a spatula to keep air pockets in the batter. This will contribute to the cake’s light, fluffy texture.
Don’t overmix: Once the dry ingredients are just incorporated, stop mixing. Overmixing can result in a tough, dense cake.
Flavor twists:

Lemon Glaze: For an extra touch of lemon flavor, drizzle a simple lemon glaze over the cooled cake. To make a glaze, whisk together powdered sugar, lemon juice, and a splash of milk until smooth.
Lemon extract: If you don’t have fresh lemons for the zest and juice, substitute 1 teaspoon lemon extract for the zest and 2 teaspoons lemon extract for the juice. Fresh lemons provide a brighter, more intense lemon flavor.
Poppy seeds: Add a tablespoon of poppy seeds to cake batter for a subtle nutty flavor and textural contrast.
Lemon Curd Option: If you have leftover lemon curd, use it instead to make the custard filling. Spread a layer of lemon curd over the dough before adding the rest of the dough and baking as directed.
Nutritional benefits:

Lemon: Rich in vitamin C and antioxidants.
Eggs: They provide high-quality proteins and essential nutrients.
Sour Cream: Adds a tangy flavor and moisture to the cake.
Dietary information:

Vegetarian: Yes
Gluten Free: No (use a gluten free flour blend to make it gluten free)
Dairy Free: No
Storage Tips:

Store leftover cake in an airtight container in the refrigerator for up to 3 days.
This cake can also be frozen. Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before serving.
Why you’ll love this recipe:

The cake is light, fluffy and full of lemon flavor.
The creamy custard filling adds a delicious textural contrast.
It’s easy to make and perfect for satisfying your sweet tooth.
Conclusion:

Enjoy this delicious lemon cake with melted custard filling as a delicious dessert for any occasion. Its combination of light and fluffy cake and creamy custard is sure to satisfy your sweet tooth. Happy baking! 🍋🍰

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