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**Lemon Peach Cake with Vanilla Custard Filling: A Refreshing and Decadent Dessert**

If you’re looking for a dessert that combines the vibrant, tangy flavor of lemons with the sweet, juicy goodness of peaches, then **Lemon Peach Cake with Vanilla Custard Filling** is the perfect treat for you. This cake is a beautiful blend of refreshing citrus and succulent fruit, all wrapped up in a soft, moist cake with a creamy custard filling that will have everyone asking for seconds. Whether you’re preparing it for a special occasion, summer gathering, or simply because you deserve a sweet indulgence, this cake will be sure to impress.

Let’s explore how to make this decadent dessert and why it’s a must-try!

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### Why You’ll Love Lemon Peach Cake with Vanilla Custard Filling

1. **A Perfect Balance of Flavors**: The tartness of lemon pairs wonderfully with the natural sweetness of fresh peaches, creating a flavor profile that is both refreshing and indulgent.

2. **Delightful Textures**: This cake has it all—moist cake layers, a creamy custard filling, and the juicy bite of fresh peaches. The contrast between the soft cake and silky custard makes each bite a delight.

3. **Perfect for Any Occasion**: Whether it’s a summer party, a birthday celebration, or an afternoon treat, this cake is both beautiful and delicious enough to be the centerpiece of any dessert table.

4. **Easy to Make Ahead**: The cake can be prepared in advance, making it perfect for busy days or entertaining guests. Just assemble it when you’re ready to serve!

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### Ingredients for Lemon Peach Cake with Vanilla Custard Filling

– **For the Cake**:
– 1 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 tbsp lemon zest (from about 1 lemon)
– 1/4 cup fresh lemon juice
– 1/2 cup whole milk

– **For the Vanilla Custard Filling**:
– 2 cups whole milk
– 3 large egg yolks
– 1/2 cup granulated sugar
– 2 tbsp cornstarch
– 1 tsp vanilla extract
– 2 tbsp unsalted butter

– **For the Peach Topping**:
– 2-3 ripe peaches, peeled, pitted, and sliced
– 1 tbsp sugar (optional)
– Fresh mint leaves (for garnish, optional)

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### How to Make Lemon Peach Cake with Vanilla Custard Filling

#### Step 1: Prepare the Cake

1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

2. **Mix Dry Ingredients**: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. **Cream the Butter and Sugar**: In a large mixing bowl, use an electric mixer to beat together the softened butter and sugar until light and fluffy, about 3-5 minutes.

4. **Add the Eggs and Flavorings**: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Add the vanilla extract, lemon zest, and lemon juice, mixing until combined.

5. **Add Dry Ingredients and Milk**: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Start and end with the dry ingredients, mixing just until combined each time. Be careful not to overmix.

6. **Bake the Cake**: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

#### Step 2: Prepare the Vanilla Custard Filling

1. **Heat the Milk**: In a medium saucepan, heat the milk over medium heat until it’s warm but not boiling. Stir occasionally to prevent it from scorching.

2. **Whisk the Egg Yolks and Sugar**: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and creamy.

3. **Temper the Eggs**: Once the milk is warmed, slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.

4. **Cook the Custard**: Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a simmer. This will take about 5-7 minutes. Once thickened, remove from heat.

5. **Finish the Custard**: Stir in the vanilla extract and butter until both are completely incorporated. Let the custard cool slightly before using it as a filling.

#### Step 3: Assemble the Cake

1. **Layer the Cake**: Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous amount of vanilla custard filling over the top of the cake.

2. **Top with the Second Cake**: Place the second cake layer on top of the custard filling. Press down gently to help the layers stick together.

3. **Add the Peach Topping**: Arrange the peach slices on top of the cake in a decorative pattern. If you like, sprinkle a little sugar over the peaches to enhance their sweetness.

4. **Chill (Optional)**: For best results, chill the cake in the fridge for 1-2 hours to let the custard firm up slightly and the flavors meld together.

5. **Garnish**: If desired, garnish with fresh mint leaves for an extra pop of color and a refreshing herbal note.

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### Tips for the Perfect Lemon Peach Cake

1. **Use Fresh Peaches**: While canned peaches can be used in a pinch, fresh, ripe peaches will provide the best flavor and texture. Look for peaches that are slightly soft but not overly ripe.

2. **Make the Custard Ahead**: The custard can be made a day or two in advance. Just cover it with plastic wrap and refrigerate it until you’re ready to assemble the cake.

3. **Adjust Sweetness**: If you prefer a sweeter custard, feel free to add a bit more sugar to the custard mixture. Just be mindful not to over-sweeten the peaches, as their natural sweetness will shine through.

4. **Serve with Whipped Cream**: For an extra indulgence, serve the cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side.

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### Why This Recipe Works

The **Lemon Peach Cake with Vanilla Custard Filling** is a perfect balance of flavors and textures. The light and zesty lemon cake is the ideal base for the rich, velvety vanilla custard filling, while the fresh peaches add a juicy, sweet contrast. The custard adds an indulgent creaminess that makes this cake feel extra special. Plus, it’s a versatile dessert that can be enjoyed year-round, but especially during the summer when peaches are in season.

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### Conclusion

This **Lemon Peach Cake with Vanilla Custard Filling** is a showstopper dessert that combines bright, citrusy flavors with the sweetness of peaches and the smooth richness of vanilla custard. Whether you’re serving it for a special occasion or simply craving something indulgent, this cake will be a hit with everyone. With its balance of tart, sweet, and creamy flavors, it’s a dessert that’s as delicious as it is beautiful. Treat yourself and your loved ones to a slice of this heavenly cake—you won’t regret it!

INGREDIENTS (for 15 pieces)
FOR THE DOUGH
280 ml cold buttermilk
460 g wheat flour (Type 550)
50g sugar
1¾ tsp salt
1½ tsp dry yeast
2 eggs (size M)
45g soft butter

ASIDE FROM THAT
Salt flakes for sprinkling
Some flat-leaf parsley (approx. 2 tbsp finely chopped)
4 cloves of garlic
30 g soft butter
¼ tsp salt
Some flour to work with
Some softened butter for the mold

PREPARATION
1st step
For the dough, put 180 ml buttermilk and 35 g flour in a small saucepan and stir until smooth with a whisk. Heat the mixture over medium heat, stirring constantly, until it thickens and has a mashed potato-like consistency, about 3-5 minutes.

2nd step
Immediately place the flour cooking piece in a small bowl and cover with cling film, placing the foil directly on the cooking piece to prevent a skin from forming. Allow to cool completely.

3rd step
Mix 425 g flour, sugar, salt and yeast in a mixing bowl. Separate an egg. Add the cooled flour boiling piece, 100 ml cold buttermilk, 1 whole egg, 1 egg yolk, and soft butter and knead all the ingredients on low speed with the dough hook of a stand mixer until no more flour is visible.

4th step
Increase the speed to medium and continue kneading for about 8-10 minutes until you have a very smooth, elastic dough that is still a little sticky. That’s right – don’t add more flour. If some of the dough sticks to the edge of the bowl while kneading, scrape it down with a dough card.

Ingredients:
2 cups fresh raspberries
1/2 cup granulated sugar
1 tbsp lemon juice
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tsp vanilla extract
Pinch of salt
Directions:
Prepare the Raspberry Mixture:
In a bowl, mix fresh raspberries with sugar and lemon juice.
Allow the mixture to sit for 30 minutes, letting the raspberries release their vibrant juices.
Make the Ice Cream Base:
In a separate bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until smooth.
Blend the Raspberries:
Puree the raspberry mixture using a blender or food processor. For a smoother texture, strain the puree to remove seeds.
Combine the Mixtures:
Stir the raspberry puree into the creamy ice cream base until evenly mixed.
Chill the Mixture:
Cover the bowl and refrigerate for at least 2 hours or overnight to enhance the flavors.
Churn the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn for 25–30 minutes until it reaches a velvety, soft-serve consistency.
Freeze Until Perfect:
Transfer the churned ice cream to a container and freeze for at least 4 hours to firm up.
Serve with Elegance:
Scoop the luxurious raspberry ice cream into bowls or cones and indulge in its fruity, creamy delight!

Ingredients:
• 2 pounds fresh peaches – peeled, pitted and chopped
• 1 cup white sugar
• 1 pint half-and-half cream
• 1 14 oz. can sweetened condensed milk
• 1 12 fluid ounce can evaporated milk
• 1 teaspoon vanilla extract
• 2 cups whole milk, or as needed
Directions:
1. Dice peaches and mix with sugar in a bowl. Let it sit while you prepare the other ingredients.
2. In a separate bowl, combine half & half, sweetened condensed milk, evaporated milk, and vanilla. Then add the peaches and sugar mixture. Stir everything together.
3. Pour the mixture into a gallon ice cream freezer container. Add enough whole milk to fill the container up to the fill line, which is about 2 cups.
4. Follow the manufacturer’s instructions to freeze the ice cream.
5. Cooling the container before adding the mixture will help the ice cream harden faster.
Notes:
You can use this same recipe with other fruits like strawberries, blackberries, bananas, raspberries, blueberries, and more. Enjoy your homemade ice cream!

Ingredients:

– 4 bananas, sliced
– 1 package vanilla pudding mix
– 2 cups cold milk
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– 1 box vanilla wafers

Directions:

1. Prepare the vanilla pudding mix according to the package instructions using the cold milk. Set aside to thicken.
2. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
3. In a large glass bowl or trifle dish, start layering the dessert. Begin with a layer of vanilla wafers at the bottom.
4. Add a layer of sliced bananas on top of the wafers.
5. Spread a layer of vanilla pudding over the bananas.
6. Add a layer of whipped cream over the pudding.
7. Repeat the layers until all the ingredients are used up, ending with a layer of whipped cream on top.
8. Garnish the top with additional banana slices and vanilla wafers if desired.
9. Chill in the refrigerator for at least 1 hour before serving.

Enjoy your creamy and delicious banana vanilla pudding!

Ingredients:

For the Cake:

200 grams all-purpose flour
1 teaspoon baking powder (5 grams)
1/4 teaspoon salt (1.25 grams)
100 grams unsalted butter, softened
150 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract (5 ml)
1/2 cup milk (120 ml)

For the Mango Filling:

2 ripe mangoes, peeled, pitted, and diced (about 300 grams)
1/4 cup sugar (50 grams)
1 tablespoon lemon juice (15 ml)

For the Whipped Cream:

1 cup heavy cream (240 ml), chilled
2 tablespoons powdered sugar (30 grams)
1 teaspoon vanilla extract (5 ml)

For the Decoration:

Fresh mango slices
Mint leaves
Instructions:

Make the Cake:

1.Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2.In a medium bowl, whisk together flour, baking powder, and salt.
3.In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4.Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Beat until just combined.
5.Divide batter evenly between the prepared cake pans.
6.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7.Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Mango Filling:

1.In a bowl, combine diced mango, sugar, and lemon juice. Mix well and set aside.

Make the Whipped Cream:

1.In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the Cake:

1.Place one cake layer on a serving plate.
2.Spread a layer of whipped cream on top.
3.Top with a layer of mango filling.
4.Repeat with the second cake layer and remaining whipped cream and mango filling.
5.Frost the top and sides of the cake with whipped cream.
6.Decorate the top of the cake with fresh mango slices and mint leaves.

Ingredients:

1 cup mashed sweet potatoes
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup honey
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup melted butter
1 cup buttermilk
1/4 cup honey (for the butter)
1/2 cup softened butter (for the butter)

Instructions:

Preheat the oven to 375°F (190°C).
Mix dry ingredients in one bowl.
Combine mashed sweet potatoes, honey, eggs, butter, and buttermilk in another bowl.
Mix wet and dry ingredients, then bake for 25-30 minutes.
For honey butter, combine honey and softened butter. Serve cornbread warm with honey butter spread.

You can use any size of pan that you like. 20×20 cm is good for squares.

Ingredients:

• • 4 sausages (your choice of pork, chicken, or turkey)
  • 1 small head of cabbage, chopped
  • 1 medium onion, chopped

• • 2 cloves garlic, minced
  • 1 cup shredded cheese (cheddar or a mix of your choice)
  • 1/2 cup sour cream or cream cheese

• • 1/2 cup milk
  • 1 tbsp olive oil
  • Salt and black pepper to taste

• • 1 tsp paprika (optional)
  • 1/4 tsp ground mustard (optional)
  • Fresh parsley, chopped (for garnish)

Directions:

1. 1. Cook the Sausage:
      Heat a large skillet over medium heat and cook the sausages until browned and cooked through. Once cooked, remove from the pan and slice into rounds.
   2. Sauté the Vegetables:
      In the same skillet, add olive oil and sauté the chopped onion and garlic until softened. Add the chopped cabbage and cook for 5-7 minutes, stirring occasionally until the cabbage starts to soften.

1. 1. Prepare the Sauce:
      In a small bowl, combine the sour cream (or cream cheese), milk, and a pinch of salt, black pepper, paprika, and mustard (if using). Mix until smooth and creamy.
   2. Assemble the Bake:
      Preheat your oven to 180°C (350°F). In a large baking dish, combine the cooked sausage slices and sautéed cabbage mixture. Pour the sauce over the top and mix gently to combine.
   3. Add Cheese and Bake:
      Sprinkle the shredded cheese evenly over the top of the casserole. Place the baking dish in the oven and bake for 20-25 minutes or until the cheese is melted and bubbly.

1. Garnish and Serve:
   Remove from the oven and garnish with chopped parsley. Serve hot and enjoy!

Serving Suggestions:

• • Serve with a side of roasted potatoes or mashed potatoes.

• • Pair with a fresh green salad to balance the richness.
  • For a low-carb option, serve with steamed vegetables or a cauliflower mash.
  • Top with a dollop of sour cream for extra creaminess.

• Enjoy as a hearty lunch or dinner with crusty bread on the side.

Cooking Tips:

• • Feel free to experiment with different types of sausage, such as spicy sausage or chicken sausage, for a different flavor profile.

• If you like a crispier top, broil the bake for 2-3 minutes after baking to get the cheese golden and bubbly.
• For added flavor, try sautéing the cabbage with a little bacon or pancetta.

Nutritional Benefits:

• • High in protein from the sausage and cheese.
  • Cabbage provides fiber and essential vitamins like vitamin C and K.
  • The dish offers healthy fats from the cheese and sour cream, adding to its richness.

Dietary Information:

• • Gluten-free (ensure sausage is gluten-free).
  • Can be made low-carb if served without bread or potatoes.

• Option to make dairy-free by using a dairy-free cheese and cream substitute.

Nutritional Facts (per serving, approximate):

• • Calories: 400

• • Protein: 20g
  • Carbs: 12g
  • Fat: 28g

• Fiber: 3g
• Sodium: 800mg

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Can be frozen for up to 1 month. Reheat in the oven or microwave.

Ingredients:

• • 3 ripe bananas, mashed with a fork
  • ½ cup butter (1 stick) at room temperature
  • 3/4 cup white sugar (or use 1 scant cup of honey)

• • 2 eggs, room temperature
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda

• • ½ tsp salt
  • ½ tsp real vanilla extract
  • 1 cup walnuts, toasted and coarsely chopped

• ½ cup raisins

Directions:

1. Preheat the Oven:
   • • Preheat your oven to 350°F (175°C).

    

   • Grease a 9×5 inch loaf pan with butter or cooking spray.
2. Prepare the Bananas:
   • • In a bowl, mash the ripe bananas with a fork until smooth. Set aside.

    

3. Mix the Wet Ingredients:
   • • In a large mixing bowl, cream the butter and sugar (or honey) together until light and fluffy.
     • Add the eggs one at a time, beating well after each addition.

    

   • Stir in the mashed bananas and vanilla extract until well combined.
4. Combine Dry Ingredients:
   • • In a separate bowl, whisk together the flour, baking soda, and salt.

    

5. Mix Together:
   • • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
     • Fold in the toasted walnuts and raisins.

    

6. Bake:
   • • Pour the batter into the prepared loaf pan and smooth the top.
     • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

    

7. Cool:
   • • Remove from the oven and let the banana bread cool in the pan for about 10 minutes.
     • Transfer the bread to a wire rack to cool completely before slicing.

    

Serving Suggestions:

• • Enjoy warm with a pat of butter.

• Serve with a side of fresh fruit or a dollop of yogurt for breakfast.
• Pair with a cup of coffee or tea for an afternoon snack.

Cooking Tips:

• • Use ripe bananas with brown spots for the best flavor and sweetness.
  • To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally.
  • Ensure the eggs and butter are at room temperature for easier mixing and a better texture.

Nutritional Benefits:

• • Bananas: Provide potassium, fiber, and natural sweetness.
  • Walnuts: Rich in omega-3 fatty acids, protein, and antioxidants.

• Raisins: Add natural sweetness and are a good source of iron.

Dietary Information:

• • Contains dairy, eggs, and nuts.

• Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

Storage:

• • Store any leftover banana bread in an airtight container at room temperature for up to 3 days.

• For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.