Lemon Custard Cake
A delightful dessert that combines the lightness of cake with the creamy richness of custard, infused with fresh lemon flavor.
Equipment
- mixing bowl
- Baking pan
- whisk
- Sifter
- oven
- toothpick
Ingredients
Cake Ingredients
- 1 large Egg Provides structure and moisture to the cake.
- 1/2 cup Granulated sugar Sweetens the cake.
- 1/3 cup Sunflower seed oil Adds moisture and richness.
- 1 tablespoon Lemon zest Enhances the lemon flavor.
- 1 1/2 cups All-purpose flour Provides structure to the cake.
- 1 teaspoon Baking powder Leavening agent for the cake.
- 3 tablespoons Milk Adds moisture to the batter.
Custard Filling Ingredients
- 1 large Egg yolk Richness for the custard.
- 4 tablespoons Granulated sugar Sweetens the custard.
- 1 teaspoon Vanilla sugar or vanillin Adds flavor to the custard.
- 2 tablespoons Corn starch Thickens the custard.
- 1 cup Milk Base for the custard.
- 1/2 large Lemon juice Adds tanginess to the custard.
For Garnishing
- to taste Powdered sugar For dusting on top of the cake.
Instructions
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, beat the egg with sugar until smooth and creamy.
- Add sunflower seed oil and lemon zest, mixing until well combined.
- Sift in the flour and baking powder, then gradually add milk while stirring until you achieve a smooth batter.
- Pour the batter into a greased baking pan and spread evenly.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
- While the cake is baking, prepare the custard filling by whisking together the egg yolk, sugar, vanilla sugar, corn starch, and milk in a saucepan.
- Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in lemon juice.
- Once the cake has cooled completely, spread the custard filling evenly over the top.
- Dust with powdered sugar before serving.
Notes
Use fresh lemons for the best flavor and allow the cake to cool completely before adding the custard.