500 ml milk
120g sugar
70g cornstarch
100 ml fresh lemon juice
1 egg
A few drops of yellow food coloring
For the Cake Base:
4 eggs
100g sugar
A pinch of salt
8g vanilla sugar
100 ml vegetable oil
120 ml milk
130g sifted flour
10g baking powder
Baking Pan:
Size: 28 cm x 18.5 cm
Directions
Lemon Cream:
Mix Dry Ingredients: In a saucepan, combine the sugar and cornstarch. Mix well.
Add Milk: Gradually add the milk to the mixture, stirring constantly to avoid lumps.
Cook the Mixture:
Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and starts to boil.
Add Lemon Juice: Once thickened, remove from heat and slowly add the fresh lemon juice while stirring.
Incorporate Egg: Beat the egg in a separate bowl and gradually add it to the lemon mixture, stirring continuously to combine.
Add Food Coloring: Add a few drops of yellow food coloring to achieve a vibrant lemon color.
Cool Down: Pour the lemon cream into a bowl, cover it with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
Cake Base:
Preheat Oven: Preheat your oven to 180°C (350°F).
Beat Eggs and Sugar: In a large bowl, beat the eggs with the sugar, vanilla sugar, and a pinch of salt until the mixture is light and fluffy.
Add Wet Ingredients: Gradually add the vegetable oil and milk, mixing until well combined.
Incorporate Dry Ingredients: Sift together the flour and baking powder, then gradually add them to the wet mixture, folding gently to avoid deflating the batter.
Bake the Cake: Pour the batter into the prepared baking pan (28 cm x 18.5 cm) and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the Cake: Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Assembly:
Layer the Cake: Once the cake is completely cooled, cut it into two equal layers.
Add Lemon Cream: Spread the lemon cream evenly over the bottom layer of the cake.
Top Layer: Place the top layer of the cake over the lemon cream.
Chill: Refrigerate the assembled cake for at least 2 hours to allow the cream to set and flavors to meld.
Serving Suggestions
Dust with powdered sugar before serving.
Garnish with lemon zest or slices for a decorative touch.
Serve chilled for the best taste experience.
Cooking Tips
Ensure the milk mixture for the lemon cream is cooked thoroughly to avoid a raw cornstarch taste.
Beat the eggs well for a light and fluffy cake base.
Allow the cake to cool completely before cutting and layering to prevent it from breaking.
Nutritional Benefits
Lemon Juice: Rich in vitamin C and antioxidants.
Eggs: Provide high-quality protein and essential nutrients.
Milk: Source of calcium and vitamin D.
Dietary Information
Vegetarian: Yes
Nut-free: Yes
Dairy: Contains milk
Storage
Store the lemon cream cake in the refrigerator for up to 3 days.
Cover the cake with plastic wrap or store it in an airtight container to prevent it from drying out.
Why You’ll Love This Recipe
The combination of fluffy cake and zesty lemon cream is refreshing and delightful.
It’s a perfect dessert for gatherings and special occasions.
Easy to make with simple ingredients.
Conclusion
This Lemon Cream Cake is the perfect balance of light, fluffy cake and rich, tangy lemon cream. It’s an ideal dessert for any occasion, bringing a burst of citrus flavor to your table. Easy to make and delightful to eat, this cake will surely become a favorite in your recipe collection. Enjoy every bite of this refreshing treat!
