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Ingredients:
For the Cake:
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 tablespoon lemon zest
– 1/4 cup lemon juice
– 1/2 cup whole milk
For the Lemon Custard Filling:
– 1 cup granulated sugar
– 3 tablespoons cornstarch
– 1/4 teaspoon salt
– 1 1/2 cups water
– 3 large egg yolks, lightly beaten
– 1/4 cup lemon juice
– 1 tablespoon lemon zest
– 2 tablespoons unsalted butter
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the dry mixture.
5. Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
For the Lemon Custard Filling:
1. In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until the mixture boils and thickens.
2. Gradually whisk a small amount of the hot mixture into the beaten egg yolks, then return to the saucepan. Cook for 2 more minutes, stirring constantly.
3. Remove from heat and stir in lemon juice, zest, and butter. Let cool slightly.
Assemble the Cake:
1. Slice the cake into two layers. Spread the lemon custard filling evenly between the layers.
2. Dust the top with powdered sugar or garnish with lemon slices if desired.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 8 slices
