Lemon Custard Cake Delight (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
All-purpose flour
02 -
Baking powder
03 -
Salt
04 -
Unsalted butter, softened
05 -
Granulated sugar
06 -
Large eggs
07 -
Vanilla extract
08 -
Milk
09 -
Freshly squeezed lemon juice
10 -
Lemon zest
→ Custard Ingredients
11 -
Whole milk
12 -
Egg yolks
13 -
Sugar
14 -
Cornstarch
15 -
Lemon juice
16 -
Lemon zest
→ Glaze Ingredients
17 -
Lemon curd
18 -
Warm water (optional, for thinning the glaze)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
02 -
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 -
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 -
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Stir in the lemon juice and zest gently until combined.
05 -
Divide the batter evenly among the prepared cake pans. Bake for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let cool completely.
06 -
In a saucepan, whisk together egg yolks, sugar, cornstarch, and a splash of milk until smooth. Gradually whisk in the remaining milk. Cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat and stir in butter, lemon juice, and lemon zest.
07 -
Place one cake layer on a serving plate and spread a generous amount of lemon custard on top. Repeat with the second layer and more custard. Top with the third layer. Chill the assembled cake for about 30 minutes.
08 -
Warm the lemon curd slightly and spread it over the top of the chilled cake for a glossy finish. Serve and enjoy.
# Notes:
01 -
For gluten-free, consider substituting almond flour. Use coconut milk for a dairy-free variation.