Lemon and Almond Streamliner Cake
INGREDIENTS
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Custard
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Zest of 2 lemons
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3/4 cup whole milk
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1/2 cup sugar
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4 egg yolks
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1/2 teaspoon salt
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2 tablespoons cornstarch
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1/2 cup lemon juice (about 3 lemons)
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1/2 cup unsalted butter, cut into small cubes
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Cake
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1 and 1/4 cups sifted cake flour
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1 and 1/2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup (6 oz.) almond paste, at room temperature
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10 tablespoons (5 oz.) unsalted butter, at room temperature
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2/3 cup sugar
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3 tablespoons canola oil
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2 teaspoons vanilla extract
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3 eggs, at room temperature
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2/3 cup buttermilk, at room temperature
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