Lemon Cream Cake

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This Lemon Cream Cake is a delightful and refreshing dessert, perfect for any occasion. With its fluffy cake base and rich, zesty lemon cream, this cake is sure to impress your family and friends. The vibrant yellow color and tangy lemon flavor make it a wonderful treat for warm days or festive gatherings.

Preparation Time:

  • Total Time: 2 hours 30 minutes
  • Active Preparation Time: 40 minutes
  • Chilling Time: 2 hours

Ingredients:

For the Lemon Cream:

  • 500 ml milk (about 2 cups)
  • 120g sugar (about 2/3 cup)
  • 70g cornstarch (about 1/2 cup)
  • 100 ml fresh lemon juice (about 1/2 cup)
  • 1 egg
  • A few drops of yellow food coloring

For the Cake Base:

  • 4 eggs
  • 100g sugar (about 1/2 cup)
  • A pinch of salt
  • 8g vanilla sugar (about 2 tsp)
  • 100 ml vegetable oil (about 1/2 cup)
  • 120 ml milk (about 1/2 cup)
  • 130g sifted flour (about 1 cup)
  • 10g baking powder (about 2 tsp)

Baking Pan:

  • Size: 28 cm x 18.5 cm (11 x 7 inches)

Directions:

Lemon Cream:

  1. Mix Dry Ingredients: In a saucepan, combine the sugar and cornstarch. Mix well.
  2. Add Milk: Gradually add the milk to the mixture, stirring constantly to avoid lumps.
  3. Cook the Mixture: Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and starts to boil.
  4. Add Lemon Juice: Once thickened, remove from heat and slowly add the fresh lemon juice while stirring.
  5. Incorporate Egg: Beat the egg in a separate bowl and gradually add it to the lemon mixture, stirring continuously to combine.
  6. Add Food Coloring: Add a few drops of yellow food coloring to achieve a vibrant lemon color.
  7. Cool Down: Pour the lemon cream into a bowl, cover it with plastic wrap to prevent a skin from forming, and let it cool to room temperature.

Cake Base:

  1. Preheat Oven: Preheat your oven to 180°C (350°F).
  2. Beat Eggs and Sugar: In a large bowl, beat the eggs with the sugar, vanilla sugar, and a pinch of salt until the mixture is light and fluffy.
  3. Add Wet Ingredients: Gradually add the vegetable oil and milk, mixing until well combined.
  4. Incorporate Dry Ingredients: Sift together the flour and baking powder, then gradually add them to the wet mixture, folding gently to avoid deflating the batter.
  5. Bake the Cake: Pour the batter into the prepared baking pan (28 cm x 18.5 cm) and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cake: Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Assembly:

  1. Layer the Cake: Once the cake is completely cooled, cut it into two equal layers.
  2. Add Lemon Cream: Spread the lemon cream evenly over the bottom layer of the cake.
  3. Top Layer: Place the top layer of the cake over the lemon cream.
  4. Chill: Refrigerate the assembled cake for at least 2 hours to allow the cream to set and flavors to meld.

Serving Suggestions:

  • Dust with powdered sugar before serving.
  • Garnish with lemon zest or slices for a decorative touch.
  • Serve chilled for the best taste experience, pairing with a cup of tea or coffee.

Cooking Tips:

  • Lemon Cream: Ensure the milk mixture for the lemon cream is cooked thoroughly to avoid a raw cornstarch taste.
  • Cake Base: Beat the eggs well for a light and fluffy cake base.
  • Assembly: Allow the cake to cool completely before cutting and layering to prevent it from breaking.

Nutritional Benefits:

  • Lemon Juice: Rich in vitamin C and antioxidants.
  • Eggs: Provide high-quality protein and essential nutrients.
  • Milk: A good source of calcium and vitamin D.

Dietary Information:

  • Vegetarian: Yes
  • Nut-Free: Yes
  • Contains Dairy: Yes

Storage:

  • Refrigeration: Store the lemon cream cake in the refrigerator for up to 3 days.
  • Covering: Cover the cake with plastic wrap or store it in an airtight container to prevent it from drying out.

Why You’ll Love This Recipe:

  • Refreshing and Delightful: The combination of fluffy cake and zesty lemon cream is both refreshing and delightful.
  • Perfect for Gatherings: It’s an ideal dessert for gatherings and special occasions.
  • Easy to Make: Made with simple ingredients, this cake is easy to prepare.
  • Vibrant and Festive: The bright yellow color and tangy flavor make it a festive treat.

Conclusion: This Lemon Cream Cake is the perfect balance of light, fluffy cake and rich, tangy lemon cream. It’s an ideal dessert for any occasion, bringing a burst of citrus flavor to your table. Easy to make and delightful to eat, this cake will surely become a favorite in your recipe collection. Enjoy every bite of this refreshing treat!

Frequently Asked Questions:

  1. Can I use store-bought lemon juice instead of fresh?
    • Yes, but fresh lemon juice provides a more vibrant flavor.
  2. Can I make this cake ahead of time?
    • Yes, you can prepare the cake a day in advance and store it in the refrigerator.
  3. How do I prevent the cake from becoming soggy?
    • Ensure the lemon cream is cooled before spreading it on the cake to prevent excess moisture.
  4. Can I substitute the cornstarch with another thickener?
    • Yes, you can use arrowroot powder or tapioca starch as alternatives.
  5. What can I use instead of yellow food coloring?
    • You can omit it or use natural alternatives like turmeric for a subtle yellow hue.
  6. How do I store leftover cake?
    • Store leftover cake in an airtight container in the refrigerator for up to 3 days.
  7. Can I freeze the cake?
    • It’s best to freeze the cake base without the cream. Add the lemon cream after thawing.
  8. Can I add other flavors to the lemon cream?
    • Yes, you can add a bit of lemon zest or vanilla extract for extra flavor.
  9. What type of milk should I use?
    • Whole milk works best, but you can use any type of milk you prefer.
  10. Can I use a different pan size?
    • Yes, but adjust the baking time accordingly if the pan size is different.

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