Experience the vibrant and refreshing flavors of this Lemon Cake topped with a creamy lemon custard. This cake is wonderfully moist and aromatic, thanks to the fresh lemon zest and juice incorporated into the batter, which is further enhanced by a smooth, tangy lemon custard poured over the top once baked. The blend of tartness from the lemon and the sweetness from the custard creates a perfectly balanced dessert that’s both invigorating and indulgent.
Why You’ll Love This Recipe:
- Bright Lemon Flavor: The fresh lemon zest and juice provide a natural and refreshing citrus flavor.
- Moist and Fluffy Texture: The cake is incredibly moist, thanks to the combination of oil, milk, and lemon juice.
- Simple Yet Elegant: This recipe is straightforward to prepare but yields a dessert elegant enough for special occasions.
Perfect Occasion: This Lemon Cake with Creamy Custard is ideal for:
- Spring and Summer Gatherings: Its light and zesty flavor makes it perfect for warmer weather.
- Afternoon Tea: Serve this cake as a sophisticated treat during a leisurely afternoon.
- Special Celebrations: Whether it’s a birthday, anniversary, or family gathering, this cake will surely impress your guests.
Ingredients:
For the Cake:
- 3 eggs
- 1 glass (not fully filled) of sugar
- 1 glass (not fully filled) of oil
- 1 glass (not fully filled) of milk
- 2.5 glasses of flour
- 2 packets of baking powder
- Zest of one lemon
- ¼ glass of lemon juice
- A pinch of salt
- 1 teaspoon of vinegar
For the Creamy Lemon Custard:
- 2 glasses of milk
- 4 tablespoons of sugar
- 1 packet of vanilla sugar
- 2 tablespoons of custard powder or cornstarch
- ¼ glass of lemon juice
- Zest of one lemon
- 1 tablespoon of butter
Preparation:
- Prepare the Cake:
- Preheat your oven to 180°C (356°F). Grease and flour a cake pan.
- In a large bowl, beat the eggs and sugar until fluffy. Gradually add oil, milk, lemon juice, and vinegar while mixing.
- Sift together the flour, baking powder, and a pinch of salt. Gradually add this to the wet ingredients, mixing until just combined. Stir in the lemon zest.
- Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Creamy Lemon Custard:
- While the cake is baking, combine milk, sugar, vanilla sugar, and custard powder or cornstarch in a saucepan over low heat. Stir continuously until the mixture thickens.
- Add the lemon juice and zest, and continue to stir until fully incorporated. Remove from heat and stir in the butter until melted and mixed in.
- Assemble:
- Once the cake is done and slightly cooled, pour the warm creamy lemon custard over the cake, allowing it to soak in.
- Serve:
- Allow the cake to cool completely, letting the custard set slightly. Slice and serve as a delightful dessert or afternoon treat.
Enjoy this Lemon Cake with its lush creamy topping, a perfect blend of tartness and sweetness that’s bound to become a favorite for all who try it.
