Lemon Custard Cake – A Deliciously Zesty Treat
Directions:
Prepare the cake batter:
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In a bowl, beat the egg with the sugar until smooth.
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Add sunflower oil and lemon zest, and mix well.
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Sift in flour and baking powder, then slowly add milk to form a smooth batter.
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Pour the batter into a greased baking pan.
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Bake in a preheated static oven at 180°C (350°F) for 25-30 minutes.
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Make the custard filling:
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In a saucepan, whisk the egg yolk, sugar, vanilla, and corn starch until combined.
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Gradually add milk, stirring constantly over low heat.
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Let the mixture thicken into a custard, then add lemon juice.
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Remove from heat and let it cool completely.
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Assemble the cake:
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Once the cake is baked and cooled, spread the cooled lemon custard over the top.
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Dust with powdered sugar before serving.
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Serving Suggestions:
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Serve chilled or at room temperature with a side of fresh berries or a dollop of whipped cream.
Cooking Tips:
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To avoid lumps in the custard, constantly stir while it thickens over low heat.
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Use freshly squeezed lemon juice for the best flavor.
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Nutritional Benefits:
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Lemons are rich in Vitamin C, adding an immune boost.
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This dessert provides a good balance of carbohydrates and healthy fats from sunflower oil.
Dietary Information:
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Vegetarian-friendly.
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Contains eggs, gluten, and dairy.
Nutritional Facts (per serving):
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Calories: 250
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Fat: 10g
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Carbs: 35g
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Protein: 4g
Storage:
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Store the cake in the refrigerator for up to 3 days in an airtight container.
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Why You’ll Love This Recipe:
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Refreshing Flavor: The lemon zest and juice give a fresh, zesty kick that perfectly complements the rich custard.
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Simple Ingredients: Uses pantry staples to create a stunning dessert.
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Perfect for Any Occasion: Whether it’s a casual treat or a dinner party dessert, this cake is always a hit.
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Easy to Make: Minimal effort with rewarding results, making it accessible even for beginners.
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