Sugar: 100 grams, which is equivalent to 6 tablespoons.
Adds sweetness to the cake and helps create a soft texture.
Vegetable oil: 120 ml (equivalent to 2/3 cup or 4.3 oz)
It keeps the cake moist and soft.
Vanilla Flavoring: 1 teaspoon
Enhances the cake with a gentle sweetness and rich taste.
All-Purpose Flour: 220 grams (equivalent to 1 1/2 cups or 7.7 oz)
The bottom part of the cake gives it its shape and consistency.
Baking Powder: 15 grams (4 teaspoons / 0.5 oz)
Helps the cake rise and become light and fluffy.
Guidelines
First, make the lemon custard filling.
Combine the ingredients.
In a small pot, mix 1 egg, a little salt, 50 grams of sugar, and 40 grams of cornstarch until the mixture is smooth. Slowly pour 300 ml of milk while stirring constantly to prevent clumps from forming.
This process makes sure the custard is smooth without any lumps, which is important for a creamy consistency.
Make the custard.
Put the pot on medium heat and stir it continuously. Heat the mixture until it becomes thick and starts to bubble, which should take around 5-7 minutes. After it thickens, take it off the heat and mix in the grated outer peel and juice of one lemon.
Stirring the custard constantly stops it from burning and makes sure it is the same thickness throughout.
Chill the custard.
Put the custard in a bowl, cover it with plastic wrap (pressing it onto the surface to avoid a skin from forming), and let it cool down to room temperature.
Chilling the custard before adding it to the cake helps keep the layers firm.
Next, make the cake mixture.
Heat the oven before using it.
Heat your oven to 180°C (350°F) before using it. Prepare a 9-inch round cake pan by greasing it with oil and dusting it with flour, or by lining it with parchment paper.
Heating the oven before baking helps the cake cook evenly from the beginning.
Combine the wet ingredients.
In a big bowl, mix 2 eggs, a little salt, and 100 grams of sugar until the mixture becomes light and slightly thick. Slowly pour 120 ml of vegetable oil and 1 teaspoon of vanilla extract into the mixture, stirring until everything is mixed well together.
Mixing the eggs and sugar until they turn light in color will make the cake fluffy and light.
Mix the dry ingredients together.
In another bowl, mix 220 grams of regular flour with 15 grams of baking powder. Slowly mix the powdered ingredients into the liquid ingredients until they are just mixed together.
When you sift the dry ingredients, it helps to add air, which makes the cake lighter.
Step 3: Put together and bake the cake.
Put the batter and custard in layers.
Put half of the cake mix in the pan, making sure it is spread out evenly. Carefully pour the cooled lemon custard over the batter, spreading it out evenly while keeping a small space around the edges. Pour the rest of the cake batter over the custard, making sure it completely covers the custard.
Putting the custard between the layers of batter makes a tasty surprise inside the cake.
Make the Cake:
Cook in the oven that has been heated beforehand for 30-35 minutes, or until a toothpick inserted in the middle comes out clean (even if it has some custard on it). The cake should have a golden brown color and bounce back when lightly touched.
Cooking the cake at the correct temperature helps it bake evenly and stay moist.
Chill the Cake:
Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool down completely.
Properly cooling the cake stops it from getting wet.
Step 4: Serve
Serve and enjoy:
After the cake has cooled down completely, you can sprinkle powdered sugar on top if you like. Cut the cake and enjoy it as a tasty dessert or a sweet snack with your afternoon tea.
Powdered sugar gives the cake a bit of sweetness and a nice final touch.
Nutrition Facts (Per Slice)
Calories: Around 250-300 calories per slice.
Protein: 4-5 grams
Fat content: 10-12 grams.
Carbs: 35-40 grams
Fiber content: 1 gram
Advice for being successful
Use fresh lemon: Using fresh lemon juice and grated lemon peel gives the custard a delicious and tangy taste.
Avoid mixing the wet and dry ingredients too much when making the cake. Just mix them until they are combined to prevent the cake from becoming dense.
Chill the custard: Make sure the custard is fully cooled before adding it to the cake to avoid it melting into the batter.
Questions that people ask often.
Can I use lemon extract instead of fresh lemon juice?
Yes, using fresh lemon juice and the grated outer skin of the lemon will provide the most delicious taste. If you are using extract, use approximately 1 teaspoon.
How should I keep the cake fresh?
Keep the cake in a sealed container in the fridge for a maximum of 3 days. Let it warm up before serving.
Can I put the cake in the freezer?
Yes, you can put the cake in the freezer. Cover it tightly with plastic wrap and then with aluminum foil. Defrost in the fridge before serving.
End.
This Lemon Custard Cake mixes tangy lemon custard with a soft and fluffy cake, creating a delightful dessert. It is an ideal dessert for any event, combining sweet and tangy flavors that will surely amaze.
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