Instructions
Step 1: Prepare the Lemon Custard Filling
Mix the Ingredients:
In a medium saucepan, whisk together 1 egg, a pinch of salt, 50 grams of sugar, and 40 grams of cornstarch until smooth. Gradually add 300 ml of milk, whisking continuously to avoid lumps.
This step ensures a smooth custard with no lumps, which is key to a creamy texture.
Cook the Custard:
Place the saucepan over medium heat, stirring constantly. Cook the mixture until it thickens and begins to bubble, about 5-7 minutes. Once thickened, remove from heat and stir in the zest and juice of one lemon.
Constant stirring prevents the custard from burning and ensures an even thickness.
Cool the Custard:
Pour the custard into a bowl, cover it with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and let it cool to room temperature.
Cooling the custard before using it in the cake helps maintain the integrity of the layers.
Step 2: Prepare the Cake Batter
Preheat the Oven:
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Preheating the oven ensures the cake bakes evenly from the start.
Mix Wet Ingredients:
In a large mixing bowl, whisk together 2 eggs, a pinch of salt, and 100 grams of sugar until the mixture is pale and slightly thickened. Gradually add 120 ml of vegetable oil and 1 teaspoon of vanilla extract, mixing until well combined.
Whisking the eggs and sugar until pale gives the cake a light and airy texture.
Combine Dry Ingredients:
In a separate bowl, sift together 220 grams of all-purpose flour and 15 grams of baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Sifting the dry ingredients helps incorporate air, making the cake lighter.
Step 3: Assemble and Bake the Cake
Layer the Batter and Custard:
Pour half of the cake batter into the prepared pan, spreading it evenly. Gently spoon the cooled lemon custard over the batter, spreading it evenly but leaving a small border around the edges. Pour the remaining cake batter over the custard, ensuring it covers the custard completely.
Layering the custard between the batter creates a delicious surprise inside the cake.
Bake the Cake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean (though it might have some custard on it). The cake should be golden brown and spring back when touched lightly.
Baking the cake at the right temperature ensures it cooks evenly and doesn’t dry out.
Cool the Cake:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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