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Lemon Custard Cake
C
PFTE
A gentle, sweet, and creamy lemon cake, delicious served with bright summer berries.
At a glance
- Prep
- Bake
- Total
- Yield
- one 8″ cake, 8 servings
Ingredients
Cake
- 6 tablespoons soft butter
- 3/4 cup sugar
- 1 tablespoon Cake Enhancer, optional
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- zest of 1 lemon; or 1/4 teaspoon lemon oil (or both!)
- 2 large eggs, at room temperature
- 1 1/3 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup milk
Filling
- 1 cup pastry cream mix
- 1 cup milk
- 1 cup light or heavy cream
- 1/2 cup lemon curd
- zest of 1 medium orange or lemon, optional
Cake
- 3 ounces soft butter
- 5 1/4 ounces sugar
- 1/4 ounce Cake Enhancer, optional
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- zest of 1 lemon; or 1/4 teaspoon lemon oil (or both!)
- 2 large eggs, at room temperature
- 5 5/8 ounces King Arthur Unbleached All-Purpose Flour
- 2 5/8 ounces milk
Filling
- 4 1/2 ounces Pastry Cream Mix
- 8 ounces milk
- 8 ounces light or heavy cream
- 5 1/2 ounces lemon curd
- zest of 1 medium orange or lemon, optional
Cake
- 85g soft butter
- 149g sugar
- 7g Cake Enhancer, optional
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- zest of 1 lemon; or 1/4 teaspoon lemon oil (or both!)
- 2 large eggs, at room temperature
- 159g King Arthur Unbleached All-Purpose Flour
- 74g milk
Filling
- 128g Pastry Cream Mix
- 227g milk
- 227g light or heavy cream
- 156g lemon curd
- zest of 1 medium orange or lemon, optional
Instructions
- Preheat the oven to 325°F. Lightly grease an 8″ maryann-style pan or 8″ round cake pan.
- To make the cake: Beat the butter, sugar, Cake Enhancer, salt, baking powder, and lemon zest or oil till fluffy.
- Add the eggs one at a time, beating until fluffy and scraping the bottom and sides of the bowl after each addition.
- Mix in half the flour, then all of the milk, then the remaining flour.
- Spoon the batter into the prepared pan, smoothing the top with a spatula and tapping the pan on the counter several times to settle the batter into the pan.
- Bake till golden brown on the top, and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Allow the cake to cool for 5 minutes, then turn it out onto a rack.
- To make the filling: Beat the pastry cream filling mix with the milk and cream on low speed until well blended; then beat on medium-high speed for 2 to 3 minutes, till fluffy. Beat in the lemon curd and lemon zest.
- Scoop onto the cooled cake. Grate fresh lemon zest over the cake to decorate. Serve with fresh raspberries or other fruit, if desired.
- Yield: one 8″ cake, 8 servings.
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