Lemon Custard Cake

1
Catherine Cappiello Pappas

By
@LadyGourmet

This cake is a three part process but it moves along rather quickly. I started with an eggless cake base, layered with a refreshing lemon custard, and finally, I topped it all off with fresh whipped cream.

The result was enchanting and delightful. This certainly is not a ‘heavy’ dessert which is refreshing after the holidays, but it’s still perfect for such a celebratory occasion.

Rating:

☆☆☆☆☆ 0 votes

Serves:
8
Prep:
10 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • ·
    eggless vanilla cake:
  • ·
    1 cup all purpose flour
  • ·
    ½ cup sugar
  • ·
    1 teaspoon baking powder
  • ·
    ½ teaspoon baking soda
  • ·
    pinch of salt
  • ·
    ¼ cup vegetable oil
  • ·
    1 teaspoon vanilla
  • ·
    ½ - ¾ cup milk
  • ·
    1 tablespoon vinegar
  • ·
    lemon custard:
  • ·
    1 egg
  • ·
    4 tablespoons sugars
  • ·
    zest and juice of 1 large lemon
  • ·
    3 tablespoons unsalted butter
  • ·
    whipped cream:
  • ·
    1 cup wheavy cream
  • ·
    1 teaspoon confectioner's sugar

How to Make Lemon Custard Cake

Step-by-Step

  1. Eggless Vanilla Cake:
    Preheat oven to 350 degrees F.

    In a large bowl, sift together flour, sugar, baking powder, baking soda and salt. Mix in oil and vanilla until a thick batter has formed.

    Add milk. Start with ½ cup. If the batter still seems a little think, add another ¼ cup. Make sure to whisk thoroughly so there are no clumps. Lastly, add in vinegar.

    Pour cake batter into a prepare 8-inch cake pan. Bake for approximately 20 minutes or until cake is golden and the tester comes out clean. Remove from oven and let cool on a wire rack before transferring to a cake plate.

    Using a serrated knife, carefully slice cake in half. If the center still feels warm, leave to cool completely for an extra 15 minutes or so.

    Lemon Custard:
    In a saucepan or double broiler, combine sugar, lemon juice and zest over medium-low heat or simmering water.

    In a bowl, beat one egg and add to the lemon/sugar mixture. Stir constantly, until mixture has thickened (about 8 minutes). Alternate and take on/off heat while whisking. Remove custard from heat and stir in butter. Set aside to cool completely and then chill in the refrigerator for one hour.
    In a medium bowl, whip 1 cup of heavy cream with a teaspoon of confectioners’ sugar.

    Assembly:

    Spread the chilled Lemon Custard on one layer of the cake. Spoon a dollop of whipped cream in the center and place the other cake on top. Use the remaining whipped cream and spread over the cake entirely. Grate a chocolate candy for garnish (I grated a Ferrero Rocher).

Printable Recipe Card

About Lemon Custard Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American




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