Lemon Cream Cake Recipe
Category: Desserts | Serves: 8
This Lemon Cream Cake is the perfect balance of light, fluffy cake paired with a creamy, tangy lemon custard filling. The buttery crust, rich filling, and delicate cake layers come together to create a truly indulgent dessert that’s sure to impress your guests. Here’s how you can make this delightful treat.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Milk | 500g |
| Lemon Zest | 3 lemons |
| Lemon Juice | 1 lemon |
| Sugar | 150g (for custard) |
| Cornstarch (Maizena) | 70g (for custard) |
| Egg Yolks | 130g |
| All-Purpose Flour | 180g (for dough) |
| Sugar | 50g (for dough) |
| Butter | 50g (for dough) |
| Eggs | 55g (for dough) |
| Lemon Zest | 1 lemon (for dough) |
| Baking Powder | 5g (for dough) |
| Butter | 100g (for cake batter) |
| Sugar | 100g (for cake batter) |
| All-Purpose Flour | 150g (for cake batter) |
| Eggs | 110g (for cake batter) |
| Egg Yolks | 15g (for cake batter) |
| Cornstarch (Maizena) | 35g (for cake batter) |
| Whole Milk | 15g (for cake batter) |
| Lemon Zest | 2 lemons (for cake batter) |
Instructions:
Step 1: Preparing the Lemon Custard
- Begin by preparing the lemon cream filling. In a saucepan, gently heat the whole milk over low heat. As the milk begins to warm, place the egg yolks in a large bowl. Add 150g of sugar and whisk until smooth.
- Slowly incorporate the cornstarch into the egg mixture, whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and well combined.
- Once the milk begins to boil, add the zest of 3 lemons to the milk, stirring well. If the mixture starts to form any lumps, immediately remove the pan from the heat and stir vigorously with a spatula until the lumps dissolve.
- Once the custard is smooth, transfer it to a large bowl or dish to cool slightly.
Step 2: Preparing the Soft Shortcrust Pastry
- In a separate bowl, combine 180g of flour with 50g of sugar and 5g of baking powder. Mix the dry ingredients together.
- Add the butter (50g) to the flour mixture and rub it in using your fingers until the mixture resembles breadcrumbs.
- Beat together the eggs (55g) with the zest of one lemon and add them to the mixture. Mix everything together until it forms a dough.
- Knead the dough on a floured surface for 7-8 minutes until smooth and pliable. Wrap it in plastic wrap and chill it in the fridge for at least 10 minutes.
- Once chilled, grease a 22cm cake pan and press the dough into the pan, ensuring that it covers the base and comes halfway up the sides of the pan. Trim any excess dough with a knife to make it neat.
- Place the pan in the fridge to keep the dough chilled while you prepare the rest of the cake.
Step 3: Preparing the Cake Batter
- Melt the butter (100g) and let it cool to room temperature.
- In a mixing bowl, combine 110g of eggs, 15g of egg yolks, and 100g of sugar. Beat the mixture until light and fluffy.
- Add the zest of 2 lemons to the egg-sugar mixture and gradually pour in the milk (15g) while mixing.
- Sift the cornstarch (35g) into the egg mixture, stirring gently from the bottom up to avoid deflating the batter.
- Once combined, add the melted butter and mix until fully incorporated.
Step 4: Assembling the Cake
- Take the cooled lemon custard and stir it with a spoon to soften it, making it easier to spread.
- Pour half of the custard into the center of the pastry-lined cake pan, spreading it out in a spiral motion from the center to the edges.
- Next, pour the cake batter over the custard, spreading it evenly to cover the entire surface.
- Spoon the remaining custard in small dollops on top of the cake batter, starting from the center. Using a knife or skewer, gently swirl the custard into the cake batter, creating a pattern with 8 segments.
- Place the cake in a preheated oven at 170°C (340°F) and bake for about 55 minutes, placing the pan on the lower rack of the oven for an even bake.
Step 5: Baking and Serving
- Once baked, remove the cake from the oven and let it cool completely before removing it from the pan.
- Once the cake has cooled, slice it into wedges and serve. The cake can be enjoyed chilled or at room temperature.
This Lemon Cream Cake is perfect for any special occasion or just a delightful treat to brighten your day. With its rich, tangy lemon custard and soft cake, it’s sure to become a family favorite.
Nutrition Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 6g |
| Carbohydrates | 48g |
| Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 120mg |
| Sodium | 75mg |
| Fiber | 1g |
| Sugars | 30g |
Enjoy your delicious Lemon Cream Cake, and don’t forget to share the recipe with your loved ones!
