Indulge in the refreshing zest of our Lemon Quilted Cake, an exquisite dessert that combines smooth, creamy lemon filling with a soft, fluffy cake base. This elegant cake features a unique pattern of lemon cream piped into quilted designs, offering not only a delightful taste but also a visually stunning presentation. Each slice is a perfect harmony of tart lemon and sweet, creamy textures, making this cake a sophisticated choice for any dessert lover.
Why You’ll Love This: The Lemon Quilted Cake is a true masterpiece of flavors and textures. The creamy lemon filling is infused with both juice and zest, providing a burst of fresh lemon flavor that perfectly balances the sweetness of the condensed milk and sugar. The light and airy cake, enriched with lemon and a hint of vanilla, offers a soft contrast to the rich filling, making each bite irresistibly complex.
Perfect Occasion: This cake is ideal for special occasions such as birthdays, anniversaries, or any gathering where you want to impress your guests. Its elegant appearance and refreshing taste make it perfect for spring and summer celebrations, or as a festive addition to a holiday dessert table.
Decoration Tips: For a gorgeous finish, consider dusting the top with powdered sugar or decorating with lemon slices and mint leaves before serving. The quilted cream pattern itself is a decoration, but adding a few edible flowers or lemon zest spirals can enhance the visual appeal even further.
Ingredients:
- For the cream:
- 2 egg yolks
- 2 tablespoons sugar
- 2 tablespoons flour
- 2 tablespoons condensed milk
- 225 g milk
- Juice and zest of 1 lemon
- For the cake:
- 2 whole eggs
- 2 egg whites
- 100 g condensed milk
- 2 tablespoons sugar
- Juice and grated zest of 1 lemon
- 250 g all-purpose flour
- 30 g cornstarch
- 60 g vegetable oil
- 1 packet baking powder
- 1/2 glass of milk
- Prepare the cream: In a saucepan, combine egg yolks, sugar, lemon juice, and large strips of lemon zest with flour. Stir well, then add milk and condensed milk. Cook over low heat, stirring constantly, until thickened. Remove from heat, remove the lemon zest strips, cover with plastic wrap touching the surface, and let cool.
- Prepare the cake batter: In a large bowl, mix together eggs, egg whites, sugar, oil, lemon juice, grated lemon zest, and condensed milk until well blended. Sift in the flour and cornstarch, mixing until just combined. Dissolve the baking powder in a half glass of milk and stir into the batter.
- Assemble the cake: Pour the batter into a greased and floured baking pan. Using a piping bag, pipe the cooled cream in diagonal diamond shapes across the top of the batter.
- Bake: Preheat the oven to 175°C (347°F) and bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Serve: Allow the cake to cool slightly before serving. Optionally, dust with powdered sugar for an extra touch of elegance.
Enjoy this Lemon Quilted Cake as a stunning and tasty centerpiece at your next gathering, where the bright, fresh flavors of lemon perfectly complement the sweet, tender cake.
