Lemon Custard Cake – A Deliciously Zesty Treat

In a quart pot, combine 80 grams of sugar and 80 milliliters of sunflower seed oil.

Lemon zest, one.

Equipped with 1½ cups or 180g of Ezoic flour and 1 teaspoon or 5g of baking powder.

3 tablespoons (about 40 milliliters) of milk

With the Custard Filling, :

One egg yolk, four tablespoons (or fifty grams) of Ezoic sugar, one teaspoon (or eight grams) of vanilla sugar or vanillin, two tablespoons (or thirty grams) of corn starch, and one cup (or two hundred and forty milliliters) of breast milk

acid from half a lemon

To Add a Finish:

Refined sugar, used as a topping

Pathway:

Get the cake batter ready:

Combine the sugar and egg in a bowl and whisk until combined.

Blend in the sunflower oil and zest of the lemon.

To get a smooth batter, sift the flour and baking powder and add the milk gently while whisking.

After greasing the baking pan, pour the batter into it.

Cook for 25-30 minutes in a static oven that has been prepared to 180°C (350°F).

Create the custard filling:

Whisk together the corn starch, sugar, vanilla, and egg yolk in a saucepan.

While whisking continuously over low heat, slowly pour in the milk.

Before adding the lemon juice, let the mixture to thicken into a custard.

Take it off the fire and allow it to cool entirely.

Put the cake together by topping it with the cooled lemon custard once it has cooled from the oven.

Before serving, sprinkle with powdered sugar.

Serving Suggestions from Ezoic: Enjoy it cold or room temperature, along by a garnish of fresh berries or whipped cream.

Custard will thicken more quickly if stirred continuously over low heat, so be careful not to let any lumps form.

Get the most taste out of it by using freshly squeezed lemon juice.

Health Advantages: Lemons’ high vitamin C content makes them a great immune system booster.

A decent amount of carbs and heart-healthy lipids from sunflower oil are included in this sweet treat.

This product is suitable for vegetarians.

Includes dairy, eggs, and gluten.

Caloric Content (per serving):

About 250 calories

Ten grams of fat

Carbs: 35 grams

The protein content is 4 grams.

Cakes kept in an airtight container in the fridge can keep for up to three days.

Why This Recipe Is Sure to Be a Hit:

Revitalizing Taste: The zest and juice of the lemon provide a zesty, fresh taste that goes well with the thick custard.

Make a show-stopping dessert with just a few simple ingredients.

In a Class of Its Own: This cake is perfect for every occasion, from a quick snack to a dessert at a formal dinner.

Simple to Prepare: Even novices may make it with little effort and enjoy the satisfying outcomes.

In conclusion, the filling in this Lemon Custard Cake is creamy and zesty, while the cake is light and airy. This decadent and revitalizing dessert strikes the perfect balance between the tang of lemon and the creaminess of custard. It will quickly become a family favorite due to its understated elegance. Try it out for yourself, and you’ll understand why it’s considered a classic.

Is it possible to use lemon extract for lemon zest in this recipe?

The taste is sharper with fresh lemon zest, however.

Do you have any suggestions for making this cake without dairy?

The custard and cake may be made using dairy-free milk, sure.

Am I able to switch to another oil?

Canola or vegetable oil, or any other neutral oil, will do.

When it’s time to add the custard, how much time does the cake require to cool?

After baking, set the cake aside to cool for at least 30–40 minutes.

Will this cake freeze okay?

Frozen cake is OK, but fresh custard is required.

Which pan size is best?

For this recipe, a regular pan—square or round—of 9 inches in diameter will do.