Lemon Custard Cake Delight (Print Version)
Fluffy cake layers with silky lemon custard and a glossy tangy glaze for a luscious treat.
# Ingredients:
→ Cake Layers
01 -
2 1/2 cups all-purpose flour
02 -
2 1/2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
2 cups granulated sugar
06 -
4 large eggs
07 -
2 teaspoons vanilla extract
08 -
1 cup whole milk
09 -
2 tablespoons lemon juice
10 -
1 tablespoon finely grated lemon zest
→ Custard Filling
11 -
2 cups whole milk
12 -
4 large egg yolks
13 -
1/2 cup granulated sugar
14 -
3 tablespoons cornstarch
15 -
1 tablespoon finely grated lemon zest
16 -
2 tablespoons lemon juice
17 -
2 tablespoons unsalted butter
→ Glaze
18 -
1 cup lemon curd
19 -
2 tablespoons warm water if needed to thin
# Steps:
01 -
Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 -
In a mixing bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.
03 -
In a separate large bowl, cream unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, fully incorporating after each addition. Blend in vanilla extract.
04 -
Alternately add dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients. Stir in lemon juice and lemon zest until just combined.
05 -
Divide batter evenly among prepared pans. Bake for 22 to 25 minutes, or until cakes are golden and a toothpick inserted in the center comes out clean. Cool layers completely on wire racks.
06 -
In a medium saucepan, whisk together egg yolks, granulated sugar, cornstarch, and a splash of milk until smooth. Gradually whisk in remaining milk. Cook over medium heat, stirring constantly, until custard thickens. Remove from heat and stir in unsalted butter, lemon juice, and lemon zest. Press plastic wrap directly onto custard surface and chill until cold.
07 -
Place one cake layer on a serving plate. Spread a generous layer of chilled lemon custard over the surface. Add the second cake layer, spread more custard, and place the third layer on top.
08 -
Refrigerate the layered cake for 30 minutes to allow filling to set and cake to firm.
09 -
Warm lemon curd gently until just pourable. If needed, stir in warm water to achieve a spreadable consistency. Evenly spread lemon glaze over the top of the cake for a glossy finish.
10 -
Slice and present cake chilled, highlighting its creamy lemon custard and glossy glaze.
# Notes:
01 -
Allow the custard filling to cool completely to avoid melting the cake layers during assembly.
02 -
For clean slices, use a sharp serrated knife and wipe the blade between cuts.