In a saucepan, whisk together the egg, sugar, and starch.
Gradually stir in the milk, lemon zest, and lemon juice.
Cook over medium heat, stirring continuously, until the mixture thickens to a custard-like consistency.
Remove from heat and stir in the butter until fully melted.
Cover the cream and refrigerate until ready to use.
Prepare the Cake Batter:
Preheat your oven to 180°C (350°F).
In a large mixing bowl, beat the eggs with a pinch of salt until frothy.
Gradually add the sugar, beating until well combined and slightly thickened.
Mix in the sour cream and vegetable oil until smooth.
Sift in the flour, baking powder, and vanillin, stirring until the batter is smooth and lump-free.
Assemble and Bake:
Line a baking dish with parchment paper and evenly spread the cake batter.
Fill a piping bag with the lemon cream and pipe it into the batter in swirls or your desired pattern.
Bake for 30 minutes, or until a skewer inserted into the cake comes out clean.
Finish and Serve:
Once baked, let the cake cool slightly before removing it from the pan.
Sprinkle with powdered sugar before serving.
Serve warm or at room temperature.
Additional Information
Serving Suggestions:
Pair with tea, coffee, or lemonade for a refreshing treat.
For extra indulgence, serve with whipped cream or a scoop of vanilla ice cream.
Cooking Tips:
For a more intense lemon flavor, add extra lemon zest to the cream.
Ensure the lemon cream is chilled before filling the cake to prevent it from melting during baking.
Nutritional Benefits:
Lemons: Rich in vitamin C and antioxidants.
Eggs: Provide protein and structure to the cake.
Dietary Information:
Vegetarian
Nut-Free
Nutritional Facts (per slice):
Calories: 250
Protein: 4g
Carbohydrates: 35g
Fat: 10g
Fiber: 1g
Storage:
Store the cake in an airtight container in the refrigerator for up to 3 days.
The cake can be frozen for up to 1 month; thaw in the refrigerator before serving.
Why You’ll Love This Recipe:
Quick and easy to prepare with simple ingredients.
The combination of soft cake and tangy lemon cream is simply irresistible.
Ideal for casual gatherings or as a special treat for afternoon tea.
Frequently Asked Questions
Can I use lime instead of lemon? Yes, you can substitute lime for a different citrus flavor.
Can I prepare the lemon cream in advance? Yes, the cream can be made a day ahead and stored in the refrigerator.
Can I add fruit to the cake batter? Absolutely! Add berries or small fruit pieces to enhance the flavor.
How do I prevent lumps in the batter? Sift the flour and baking powder before mixing and stir gently until smooth.
Can I make this cake gluten-free? Yes, simply use a gluten-free flour blend.
What can I use instead of sour cream? Plain yogurt or buttermilk can be used as substitutes.
How do I prevent the cake from sticking to the pan? Line the pan with parchment paper or grease it with butter and flour.
Can I use powdered sugar in the batter? It’s best to use granulated sugar for the batter, but powdered sugar can be dusted over the finished cake.
What type of dish is best for baking this cake? A standard casserole dish or round cake pan works well.
Can I freeze the lemon cream? Lemon cream is best used fresh, but can be frozen if needed. Thaw it in the refrigerator before use.
Conclusion
This Lemon Cream Cake is a simple yet delightful dessert, perfect for any occasion. With its light, airy texture and vibrant lemon flavor, it’s bound to be a favorite among family and friends. Its quick preparation and irresistible taste make it the ideal dessert for last-minute gatherings. Enjoy this zesty treat with your loved ones!
