This is a print preview of "Lemon Custard Cake" recipe.

Lemon Custard Cake Recipe
by Catherine Pappas

Lemon Custard Cake
Rating: 5/5
Avg. 5/5 2 votes
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • eggless vanilla cake:
  • 1 cup all purpose flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla
  • ½ - ¾ cup milk
  • 1 tablespoon vinegar
  • lemon custard:
  • 1 egg
  • 4 tablespoons sugars
  • zest and juice of 1 large lemon
  • 3 tablespoons unsalted butter
  • whipped cream:
  • 1 cup wheavy cream
  • 1 teaspoon confectioner's sugar

Directions

  1. Eggless Vanilla Cake:
  2. Preheat oven to 350 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Lemon Custard:
  8. In a saucepan or double broiler, combine sugar, lemon juice and zest over medium-low heat or simmering water.
  9. 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.
  10. In a medium bowl, whip 1 cup of heavy cream with a teaspoon of confectioners’ sugar.
  11. Assembly:
  12. 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).