✨ Ingredients for a Slice of Sunshine

To create this stunning layered cake, we’ll prepare the custard and the cake batter separately. Here’s what you’ll need:

For the Silky Lemon Custard Filling:

• 1 large egg
• 50g (approx. 4 tbsp) granulated sugar
• A pinch of salt
• 20g (2 tbsp) cornstarch
• 200ml (approx. ¾ cup + 1 tbsp) whole milk
• Zest of 1 fresh lemon
• Juice of ½ a lemon
• 25g (2 tbsp) unsalted butter, softened

For the Tender Cake Batter:

• 2 large eggs
• 100g (½ cup) granulated sugar
• 1 tsp vanilla extract (or one packet of vanilla sugar)
• 100ml (a bit less than ½ cup) whole milk
• 80ml (⅓ cup) vegetable oil or another neutral oil
• 180g (1 ½ cups) all-purpose flour
• 8g (2 tsp) baking powder

For the Finishing Touches:

• Powdered sugar, for dusting
• Toasted almond flakes (optional, for a lovely crunch)

🥣 Step-by-Step Instructions

Part 1: Prepare the Lemon Custard

1. In a medium saucepan, whisk the egg, sugar, and salt together until the mixture is pale and smooth.
2. Add the cornstarch and whisk vigorously until no lumps remain. This step is crucial for a silky-smooth custard.
3. Gradually pour in the milk while continuing to whisk. Slow and steady wins the race and prevents lumps!
4. Stir in the fresh lemon zest and juice.
5. Place the saucepan over medium heat. Cook, stirring constantly with your whisk, until the custard thickens to a creamy, pudding-like consistency. Don’t walk away, as it can scorch quickly!
6. Once thickened, remove the pan from the heat. Add the butter and stir until it has completely melted and incorporated into the custard.
7. Set the custard aside to cool while you prepare the cake batter. You can cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.

Part 2: Mix the Cake Batter

1. Preheat your oven to 180°C (350°F). Grease and line a round or square baking pan (approx. 8-inch or 20cm) with parchment paper.
2. In a large mixing bowl, beat the eggs, sugar, and vanilla extract with an electric mixer or a whisk until the mixture is light, fluffy, and has increased in volume.
3. Gently mix in the milk and vegetable oil until just combined.
4. In a separate bowl, sift together the flour and baking powder. Add the dry ingredients to the wet ingredients and gently fold with a spatula until the batter is smooth. Be careful not to overmix.

Part 3: Assemble and Bake the Cake

1. Pour about half of the cake batter into your prepared baking pan and spread it into an even layer.
2. Carefully spoon the cooled lemon custard over the batter, spreading it evenly but leaving a small border around the edges.
3. Gently pour the remaining cake batter over the custard layer, ensuring it’s fully covered.
4. For a beautiful finish, you can use a spoon or a piping bag to create decorative stripes on top with any leftover custard.
5. If using, sprinkle the toasted almond flakes over the top for extra texture and flavor.
6. Bake in the preheated oven for 35–40 minutes. The cake is done when it’s golden brown and a skewer inserted into the center (avoiding the custard layer) comes out clean.

Part 4: Cool and Serve

1. Let the cake cool in the pan for about 15-20 minutes before transferring it to a wire rack to cool completely.
2. For the best flavor and texture, chill the cake in the refrigerator for at least an hour before serving.
3. Just before serving, dust generously with powdered sugar. Slice and enjoy this soft, creamy, melt-in-your-mouth lemon cake! 🍋✨

Frequently Asked Questions

1. How should I store this lemon custard cake?

Because of the custard filling, this cake must be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days.

2. Can I make this cake ahead of time?

Absolutely! This cake is actually even better when made a day in advance. This allows the flavors to meld together and the custard to set perfectly. Simply store it in the fridge and dust with powdered sugar just before serving.

3. My custard turned out lumpy. How can I fix it?

If your custard has a few lumps, you can usually fix it by passing it through a fine-mesh sieve while it’s still warm. To prevent lumps in the first place, make sure to whisk the cornstarch thoroughly into the egg mixture before adding milk, and then pour the milk in slowly while whisking continuously.

4. Can I use bottled lemon juice instead of fresh lemon juice?

For the best, brightest flavor, fresh lemon juice is highly recommended. Bottled juice can sometimes have a muted or slightly bitter taste. However, if it’s all you have, it can be used in a pinch. Don’t skip the fresh lemon zest, though—it adds essential oils and a wonderful aroma!

5. What size and type of baking pan works best?

An 8-inch (20 cm) round or square baking pan is ideal for this recipe. A standard loaf pan can also work, though you may need to adjust the baking time slightly. Using a springform pan can make removing the cake easier after it has cooled.