Lemon Custard Cake

Name: Lemon Custard Cake
Total time: 3600 s
Yield: 8 Servings
Cuisine: British
Ingredients: 2 Egg Yolks; 1/4 cup Caster Sugar; 2 tablespoons Plain Flour; 1 cup Milk; Juice of 1/2 Lemon *about 2 tablespoons; 10 g Butter; 125 g Butter *softened; 3/4 cup Caster Sugar; 1/8 teaspoon Salt; 2 large Eggs; Zest of 1 Lemon *finely grated; Juice of 1/2 Lemon *about 2 tablespoons; 1/2 cup Butter milk *OR 1/2 cup mixture of Milk and Unsweetened Yoghurt; 1 & 1/4 cups Self-Raising Flour; Icing Sugar for dusting *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

Is this another type of Magic Cake? I was trying to recreate a Lemon Custard Cake that I saw on the internet. I used my own cake batter, but I realised it was too thick for what I was trying to make. And the Custard was too much and it covered the batter completely. I thought it was a failed attempt. The custard that was covering the batter unexpectedly disappeared, and the cake turned out an ordinary cake with some cracks in it. I cut a slice, ate a mouthful, and I was totally surprised at the meltingly soft texture. It was the Custard. The cake had two layers and the lowest layer was the Custard. It was a lovely cake. I quickly wrote down how I made it, dusted the cake with icing sugar to make it look good, and took this photo.

Hiroko Liston @hirokoliston

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Ingredients

60 minutes

8 Servings

Lemon Custard
2Egg Yolks
1/4 cupCaster Sugar
2 tablespoonsPlain Flour
1 cupMilk
Juice of 1/2 Lemon *about 2 tablespoons
10 gButter
Cake
125 gButter *softened
3/4 cupCaster Sugar
1/8 teaspoonSalt
2large Eggs
Zest of 1 Lemon *finely grated
Juice of 1/2 Lemon *about 2 tablespoons
1/2 cupButter milk *OR 1/2 cup mixture of Milk and Unsweetened Yoghurt
1& 1/4 cups Self-Raising Flour
Icing Sugar for dusting *optional

Saved

Steps

60 minutes

1

To make Lemon Custard, place all ingredients except Lemon Juice and Butter in a heat-proof bowl, and whisk to combine well. Cook in the microwave at medium power, about 500 to 600W, for 2 minutes. Mix well, cook again for 2 minutes, mix well again, then cook further until it boils.
2

Add Butter to the hot Custard, mix well until Butter dissolves, add Lemon Juice, and mix well until smooth. Set aside while you are preparing the cake batter.
3

*Note: Lemon Custard can be cooked using a saucepan. Cook over medium low heat, stirring constantly until custard comes to the boil and thickens, then add Butter and Lemon Juice, and mix well.
4

Preheat oven to 170°C. Line the base and sides of 20cm Round Cake Tin with baking paper.
5

Beat Butter, Sugar and Salt in a mixing bowl with a whisk until creamy. Add Eggs, one at a time, beating well after each addition. Add Lemon Zest and mix to combine.
6

Add Buttermilk (OR Milk and Yoghurt), Lemon Juice and Self-Raising Flour, and mix well. Spoon the batter into the tin, spread evenly, then spoon the Lemon Custard over the batter.
7

Bake for 40 to 45 minutes OR until cooked through. Transfer to a wire rack and cool. *Note: I dusted the cooled cake with Icing Sugar.