LEMON CUSTARD CAKE
This cake is a three part process but it moves along rather quickly. I started with an eggless cake base, layered with a refreshing lemon custard, and finally, I topped it all off with fresh whipped cream. The result was enchanting and delightful. This certainly is not a 'heavy' dessert which is refreshing after the...
Provided by Catherine Cappiello Pappas
Categories Cakes
Time 30m
Number Of Ingredients 18
Steps:
- 1. Eggless Vanilla Cake: Preheat oven to 350 degrees F. In a large bowl, sift together flour, sugar, baking powder, baking soda and salt. Mix in oil and vanilla until a thick batter has formed. Add milk. Start with ½ cup. If the batter still seems a little think, add another ¼ cup. Make sure to whisk thoroughly so there are no clumps. Lastly, add in vinegar. Pour cake batter into a prepare 8-inch cake pan. Bake for approximately 20 minutes or until cake is golden and the tester comes out clean. Remove from oven and let cool on a wire rack before transferring to a cake plate. Using a serrated knife, carefully slice cake in half. If the center still feels warm, leave to cool completely for an extra 15 minutes or so. Lemon Custard: In a saucepan or double broiler, combine sugar, lemon juice and zest over medium-low heat or simmering water. In a bowl, beat one egg and add to the lemon/sugar mixture. Stir constantly, until mixture has thickened (about 8 minutes). Alternate and take on/off heat while whisking. Remove custard from heat and stir in butter. Set aside to cool completely and then chill in the refrigerator for one hour. In a medium bowl, whip 1 cup of heavy cream with a teaspoon of confectioners' sugar. Assembly: Spread the chilled Lemon Custard on one layer of the cake. Spoon a dollop of whipped cream in the center and place the other cake on top. Use the remaining whipped cream and spread over the cake entirely. Grate a chocolate candy for garnish (I grated a Ferrero Rocher).
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Hafiz Sayed ZOHAIB
[email protected]5 stars! This cake was a huge hit with my family and friends. It's definitely a keeper.
Ruby Anderson
[email protected]The recipe was easy to follow, but the cake didn't rise as much as I expected.
Waiba king
[email protected]This cake is so easy to make and it always turns out perfect. I've made it for birthdays, potlucks, and just because.
Ali Noubli
[email protected]I'm allergic to eggs, so I substituted the eggs in this recipe with flax eggs. The cake still turned out great!
Moeez Hashmi
[email protected]This cake is perfect for summer! The lemon flavor is so refreshing and the custard filling is light and airy.
Rodney Williams Itier
[email protected]The custard filling was too runny for my liking, but the cake itself was delicious.
Christine Sison
[email protected]The cake was a bit too dense for my taste, but the flavor was good.
Hailie Takamasa
[email protected]This cake was a hit at my party! Everyone loved the combination of lemon and custard. I will definitely be making this cake again.
Zulqarnain Marri
[email protected]I'm not much of a baker, but this recipe was easy to follow and the cake turned out great! The lemon flavor was subtle but still noticeable.
Tigabu Samuel
[email protected]This lemon custard cake was divine! The cake was moist and fluffy, and the custard filling was smooth and creamy. The lemon flavor was perfectly balanced, not too tart and not too sweet. I will definitely be making this cake again.