lemon custard cake

LadyGourmet avatar
By Catherine Cappiello Pappas
from Amityville, NY

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.

serves 8
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For lemon custard cake

  • 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
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How To Make lemon custard cake

  • 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).
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