Cooling the cake properly prevents it from becoming soggy.
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Step 4: Serve
Serve and Enjoy:
Once the cake is completely cool, dust it with powdered sugar if desired. Slice and serve the cake as a delicious dessert or a sweet treat with your afternoon tea.
Powdered sugar adds a touch of sweetness and a beautiful finish to the cake.
Nutritional Information (Per Slice)
Calories: Approximately 250-300 calories per slice
Protein: 4-5g
Fat: 10-12g
Carbohydrates: 35-40g
Fiber: 1g
Tips for Success
Use Fresh Lemon: Fresh lemon juice and zest provide the best flavor, making the custard bright and tangy.
Don’t Overmix: When combining the wet and dry ingredients for the cake, mix just until combined to avoid a dense cake.
Cool the Custard: Make sure the custard is completely cool before layering it into the cake to prevent it from melting into the batter.
Frequently Asked Questions
Can I use lemon extract instead of fresh lemon?
Yes, but fresh lemon juice and zest give the best flavor. If using extract, use about 1 teaspoon.
How do I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator before serving.
Conclusion
This Lemon Custard Cake is a delightful combination of tangy lemon custard and soft, fluffy cake. It’s a perfect dessert for any occasion, offering a balance of sweet and tart flavors that are sure to impress.
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