Prepare the cake batter:
In a bowl, beat the egg with the sugar until smooth.
Add sunflower oil and lemon zest, and mix well.
Sift in flour and baking powder, then slowly add milk to form a smooth batter.
Pour the batter into a greased baking pan.
Bake in a preheated static oven at 180°C (350°F) for 25-30 minutes.
Make the custard filling:
In a saucepan, whisk the egg yolk, sugar, vanilla, and corn starch until combined.
Gradually add milk, stirring constantly over low heat.
Let the mixture thicken into a custard, then add lemon juice.
Remove from heat and let it cool completely.
Assemble the cake:
Once the cake is baked and cooled, spread the cooled lemon custard over the top.
Dust with powdered sugar before serving.
Serving Suggestions:
Serve chilled or at room temperature with a side of fresh berries or a dollop of whipped cream.
Cooking Tips:
To avoid lumps in the custard, constantly stir while it thickens over low heat.
Use freshly squeezed lemon juice for the best flavor.
Nutritional Benefits:
Lemons are rich in Vitamin C, adding an immune boost.
This dessert provides a good balance of carbohydrates and healthy fats from sunflower oil.
Dietary Information:
Vegetarian-friendly.
Contains eggs, gluten, and dairy.
Nutritional Facts (per serving):
Calories: 250
Fat: 10g
Carbs: 35g
Protein: 4g
Storage:
Store the cake in the refrigerator for up to 3 days in an airtight container.
Why You’ll Love This Recipe:
Refreshing Flavor: The lemon zest and juice give a fresh, zesty kick that perfectly complements the rich custard.
Simple Ingredients: Uses pantry staples to create a stunning dessert.
Perfect for Any Occasion: Whether it’s a casual treat or a dinner party dessert, this cake is always a hit.
Easy to Make: Minimal effort with rewarding results, making it accessible even for beginners.
Conclusion:
This Lemon Custard Cake is a perfect harmony of light, fluffy cake and creamy, zesty filling. The freshness of lemon and the richness of custard create a balanced dessert that’s both indulgent and refreshing. Simple yet sophisticated, it’s sure to become a favorite in your household. Give it a try, and you’ll see 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 the custard and cake.
Can I use a different oil?
You can use any neutral oil, like vegetable or canola oil.
How long does the cake need to cool before adding custard?
Let the cake cool completely, around 30-40 minutes.
Can I freeze this cake?
The cake can be frozen, but the custard should be added fresh.
What size pan should I use?
A standard 9-inch round or square pan works well 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 in advance and refrigerate.
Can I add other flavors to the custard?
You can add vanilla bean, citrus zest, or spices like cinnamon.
How many servings does this cake make?
This recipe makes about 8 servings.
ADVERTISEMENT
