Lemon Custard Cake Recipe (Melts in Your Mouth!)

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🍋 Lemon Custard Cake Recipe (Melts in Your Mouth!)
Our main dessert for tomorrow.
Chilled and sliced straight out of the fridge.
It’s as yellow and delightful as a summers day!
Using lemons from my tree as always!

✨ Ingredients
For the Lemon Custard Filling:
• 1 egg
• 50 g sugar (about 4 tbsp)
• A pinch of salt
• 20 g cornstarch (2 tbsp)
• 200 ml milk (about ¾ cup + 1 tbsp)
• Zest of 1 lemon
• Juice of ½ lemon
• 25 g butter (2 tbsp)

For the Cake Batter:
• 2 eggs
• 100 g sugar (½ cup)
• 1 tsp vanilla extract (or vanilla sugar)
• 100 ml milk (a bit less than ½ cup)
• 80 ml vegetable oil (⅓ cup)
• 180 g flour (1 ½ cups)
• 8 g baking powder (2 tsp)

For Topping:
• Powdered sugar (for dusting)
• Almond flakes (optional, for crunch)

🥣 Instructions

  1. Make the Lemon Custard:
  2. In a saucepan, whisk egg + sugar + salt until smooth.
  3. Add cornstarch and mix well.
  4. Slowly pour in milk while whisking to avoid lumps.
  5. Add lemon zest + juice.
  6. Cook on medium heat, stirring constantly, until thick and creamy.
  7. Remove from heat, add butter, and mix until smooth.
  8. Let it cool while you prepare the cake.
  9. Make the Cake Batter:
  10. In a bowl, whisk eggs + sugar + vanilla until fluffy.
  11. Add milk + oil, mix.
  12. Sift in flour + baking powder, and gently fold into the batter.
  13. Assemble:
  14. Pour half of the cake batter into a greased and lined baking pan.
  15. Spread the lemon custard evenly over the batter.
  16. Add the remaining batter on top.
  17. Using a spoon or piping bag, create ridges/stripes with some leftover custard on top (like in your picture).
  18. Sprinkle with almond flakes if using.
  19. Bake:
    • Bake in a preheated oven at 180°C (350°F) for 35–40 minutes or until golden brown and cooked through.
  20. Finish:
    • Let cool slightly, dust with powdered sugar and almond flakes, slice, and enjoy this soft, creamy, melt-in-your-mouth lemon cake! 🍋✨
    From Top garden tricks

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