This recipe for lemon custard cake is a very light and fluffy cake that is perfect for summer. I’ve hidden the zest of three lemons in the batter to create a zingy lemon surprise.
The texture is almost meringue-like, and the flavors are creamy and luscious. Serve it hot in wedges or cool and cover with a frangipane cream.
It’s worth making a double batch of the frangipane cream and keeping it in the fridge, as it’s good with fruit or as a tart filling.
Contents
How To Prepare Recipe For Lemon Custard Cake?
Preparation Time: 15 min
Cooking Time: 30 min
Serving Size: 8
Equipment:
- Stand mixer
- greased loaf tin
- sieve
- medium bowl
- icing sugar to dust
Ingredients:
- 275g/ 9oz self-raising flour
- 250g/ 8½oz sugar, ideally caster sugar
- Zest of 3 lemons
- 4 medium eggs (if large) or 5 small ones
- 300ml/½ pint semi-skimmed milk
- 120ml/ 4 fl oz vegetable oil (or a little more if needed)
- 2 tsp baking powder
- 75g/ 3oz ground almonds
- 75g/3 oz butter,
Making Method For Recipe For Lemon Custard Cake:
Step 1: Preheat the oven to 180C/350F/ gas mark 4. Grease a 2lb loaf tin and dust with a little flour.
Step 2: Sift the flour into a bowl, and add the sugar and lemon zest. Whisk the eggs in a separate large bowl with the milk and oil so it’s very light. Make sure there are no lumps of egg remaining.
Step 3: Pour the dry ingredients into the bowl with the wet ones. Mix quickly and lightly until you have a smooth batter. Do not over-mix, or your cake won’t rise as much.
Step 4: Pour the batter into the prepared tin and smooth it out evenly. Bake for about 30 minutes or until it is golden and springy to touch in the middle.
To test this, insert a skewer into it – if it comes out clean, it’s cooked. Cool the cake on a rack while you make the frangipane cream.
Step 5: Beat the butter until soft with an electric hand mixer or a food processor. Add the sugar, then beat again until fluffy and light. Scoop out 3 tbsp of the beaten egg mixture and add it to the bowl. Beat together.
Step 6: Sift the flour, baking powder, and salt into another bowl. Use a little cold water to bring it together into a dough.
Knead it briefly and roll out thinly on a lightly floured board. Line the inside of a 2 lb loaf tin with the pastry and chill for 20 minutes.
Step 7: Preheat the oven to 200C/180C. Fan/gas mark 6. Cut out a strip of parchment paper to fit over the top of the tin, then prick it with a fork. Put into the heated oven and cook until it is crisp about 15 minutes.
Step 8: Remove from the oven and remove the strip of parchment. Beat together until smooth with an electric hand mixer or food processor. Spoon the frangipane onto the still warm base.
Step 9: Peel the lemon zest off using a potato peeler and set aside. Spread out evenly on top of the crumbly frangipane cream and arrange the strips of lemon peel across it.
Bake for about 15 minutes until just set but not browned. Remove from the oven and leave to cool, then dust with icing sugar before serving.
Nutrition Facts Of Recipe For Lemon Custard Cake
| Nutrition | Amount |
|---|---|
| Calories | 502 |
| Fat | 19.4g |
| Saturated Fat | 2.8g |
| Sodium | 91mg |
| Carbohydrates | 78.4g |
| Protein | 5.2g |
Top 9 Healthy Nutrition Benefits Of Recipe For Lemon Custard Cake
1. Egg Whites:
In egg whites, the protein albumin is found in the white of an egg. The white is pure albumin which contains no fat but high amounts of water and protein.
Protein is essential for the proper functioning of your body and helps build muscles.
2. Low Fat:
This recipe for Lemon Custard Cake contains low-fat milk, yogurt, and vegetable oil which helps make it a healthy low-fat recipe for you to enjoy!
3. Protein:
Eggs are an excellent source of protein. More than 1 egg per day is not harmful. Now you can have your cake and eat it too.
4. Calcium:
The calcium in this recipe for lemon custard cake is delivered by freshly squeezed lemon juice and the whey in yogurt.
5. Vitamin D:
The vitamin D recipe for lemon custard cake comes from the sun. Vitamin D deficiency can lead to rickets which causes leg deformities and a shortened lifespan! The good news is there is no vitamin D deficiency!
6. Vitamin E:
Vitamin E is an antioxidant in plant oils such as soybean, sunflower, and nuts. Vitamin E improves the function of your immune system, protects cells from damage, and may reduce your cancer risk.
7. Vitamin B6:
Vitamin B6 is an important vitamin in your body. It is needed to form blood cells, tissues, and protein metabolism.
Vitamin B6 also aids in the removal of homocysteine from your body (which can be an indicator of heart disease).
8. Sodium:
Sodium is an essential dietary mineral because it is needed to maintain the right balance of fluids in your body, as well as helping to transmit nerve impulses.
9. Potassium:
Potassium is a mineral that is important for brain function and muscle contractions. It also helps control your blood pressure and heart rate.
What Is Recipe For Lemon Custard Cake Delicious?
This recipe for lemon custard cake has a buttery flavor, and the texture is soft and moist. Also, it has a light vanilla flavor from the whipped egg whites that I added to the batter.
What is perfect about this recipe for Lemon Custard Cake is that you can add any fruit to it, like strawberries, raspberries, or blueberries.
Is It Lemon Custard Pudding Cake?
Yes, this lemon custard cake recipe is indeed a dessert and an instant classic. I made this cake as a dessert, and I thought it would be good enough to eat as a dessert.
It was so delicious, moist, and soft that I could not wait to dive in, but I had to ensure that my family, friends, and colleagues tried it.
Can You Eat Recipe For Lemon Custard Cake Every Day?
It might sound silly to ask, but the answer is yes. The recipe for lemon custard cake is a healthy and delicious choice of dessert. However, it should not be a substitute for a healthy diet.
You should eat fruit as your daily intake because fresh fruit contains lots of water, making your body stay hydrated.
Is This Recipe Vegetarians?
The recipe for Lemon Custard Cake is vegetarian but not vegan. You can easily substitute the butter with non-fat margarine and yogurt with soy yogurt if you are a vegan. You can also use a vegan butter substitute instead.
How Many Calories Recipe For Lemon Custard Cake?
This recipe contains only 504 calories per serving which is not bad considering how good it tastes. Because of its low-calorie content, this recipe has been loved by people worldwide.
Conclusion
So far, many people have tried this recipe for lemon custard cake, saying it is tasty. The best thing about this dessert is that you can play around with the ingredients.
You can add any fruit according to your choice. By adding different fruits, you can get a different taste!
