Explore the delightful layers of this Lemon Dream Cake, featuring a crisp shortcrust base, a rich lemon custard filling, and a light lemon-infused sponge topping. With its creamy texture and refreshing zest, this cake offers a perfect balance of tart and sweet flavors that lemon enthusiasts will adore. It’s an ideal dessert for any occasion, effortlessly blending simplicity with gourmet flair.
Why You’ll Love This: The cake excels in combining different textures that complement each other beautifully. The buttery shortcrust provides a sturdy yet tender foundation for the smooth, velvety lemon custard that sits beneath a fluffy sponge layer, each bite bursting with vibrant lemon zest. This dessert not only satisfies the palate with its taste but also pleases the eye with its layered elegance.
Perfect Occasion: This Lemon Dream Cake is versatile enough for various settings, from high tea gatherings to festive celebrations. It shines as a spring or summer dessert but can certainly be enjoyed year-round. Whether it’s a family dinner, a special occasion, or a weekend treat, this cake is sure to impress.
Decoration Tips: For a simple yet elegant finish, dust the top with powdered sugar or garnish with thinly sliced lemon wheels and fresh mint leaves. You could also add a drizzle of lemon glaze for extra gloss and flavor. If you’re feeling creative, pipe some lemon cream in decorative patterns for a more professional look.
Ingredients:
- For the Shortcrust Pastry:
- 200g all-purpose flour
- 100g sugar
- 100g butter, cold and diced
- 1 egg
- Zest of one lemon
- A pinch of salt
- A dash of baking powder
- For the Lemon Custard:
- 500 ml milk
- 90g sugar
- 25g cornstarch
- 25g all-purpose flour
- 2 eggs
- Grated zest of one lemon
- Half a teaspoon of lemon extract
- For the Sponge Topping:
- 120g all-purpose flour
- 60g soft butter
- 60g sugar
- 2 eggs
- Zest of one lemon
- A shot of limoncello
- 8g baking powder
- Prepare the Pastry:
- In a mixing bowl, blend flour, sugar, cold diced butter, egg, lemon zest, salt, and baking powder until the mixture resembles coarse crumbs. Press into a 24cm tart pan and refrigerate if too soft before baking.
- Make the Lemon Custard:
- Whisk eggs with sugar vigorously. Add cornstarch, flour, lemon zest, and lemon extract. Gradually incorporate milk and cook over low heat until it thickens into a dense cream. Cool slightly before use.
- Assemble the Sponge Topping:
- Cream together butter and sugar, then add eggs and lemon zest. Stir in limoncello, followed by sifted flour and baking powder. Blend until smooth.
- Construct the Cake:
- Layer the chilled pastry base with the lemon custard. Carefully spoon or pipe the sponge mixture over the custard.
- Bake at 170°C for about 35-40 minutes, checking that the pastry is perfectly cooked towards the end.
- Finishing Touches:
- Once cooled, dust with powdered sugar for a classic look.
Enjoy this Lemon Dream Cake, a symphony of citrus flavors layered between tender pastry and creamy custard, crowned with a light sponge — a true celebration of lemon in every slice!
