Lemon Custard Cake

Description:

Lemon Custard Cake is a light and zesty dessert that combines the richness of a custard with the fluffiness of a cake. This cake has a magical transformation during baking, where the batter forms a delicate cake layer on top and a smooth, creamy custard layer underneath. Infused with fresh lemon juice and zest, this cake offers a refreshing, tangy flavor that’s perfect for any occasion.

Origin:

This cake is believed to have originated as a variation of the classic French custard-based desserts, but it has evolved over time into a beloved treat in many different cultures. The combination of cake and custard layers is a popular technique in many European desserts, and the lemon flavor adds a refreshing twist to this comforting dessert.

Ingredients:

For the Cake:

• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs, separated
• 1 cup (240ml) milk
• 1 tablespoon lemon zest
• 1/4 cup (60ml) fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup (120g) all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Custard Layer:

• 1/4 cup (50g) granulated sugar
• 1 tablespoon all-purpose flour
• 1/2 cup (120ml) milk
• 1/4 teaspoon vanilla extract
• 1/4 cup (60ml) fresh lemon juice
• 1/4 teaspoon lemon zest

Optional Garnishes:

• Powdered sugar for dusting
• Fresh lemon slices or zest
• Whipped cream

Instructions:

Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
4. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.

Prepare the Custard:

5. In a small saucepan, combine the sugar, flour, and milk. Cook over medium heat, whisking constantly, until the mixture thickens.
6. Remove the saucepan from the heat and stir in the vanilla extract, lemon juice, and lemon zest. Let it cool for a few minutes.

Assemble and Bake the Cake:

7. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter, being careful not to deflate them.
8. Pour the cake batter into the prepared cake pan.
9. Carefully spoon the custard mixture over the top of the cake batter. Do not stir or mix; the custard will naturally settle to the bottom during baking.
10. Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
11. Let the cake cool for 10-15 minutes before slicing. The custard will be soft and gooey underneath the cake layer.

Tips for Success:

• Be sure to fold the egg whites gently into the batter to keep the cake light and fluffy.
• If you prefer a thicker custard layer, reduce the amount of flour in the custard mixture slightly.
• Let the cake cool a bit before serving to allow the custard to firm up slightly.

Recommendations:

• Serve with a dusting of powdered sugar or a dollop of whipped cream for extra richness.
• This cake pairs wonderfully with a cup of tea or coffee for an afternoon treat.

Nutrition (per serving, approximate for 8 servings):

• Calories: ~250
• Protein: 5g
• Fat: 12g
• Carbohydrates: 31g
• Fiber: 1g
• Sugar: 22g
• Sodium: 70mg

Lemon Custard Cake is a delightful balance of zesty lemon flavor and creamy custard that makes it a perfect dessert for any occasion, especially for those who enjoy refreshing citrus desserts!