The magic of this lemon cake lies in its luscious cream filling. Infused with the bright, refreshing flavors of freshly squeezed lemon juice and zest, the cream adds a velvety smooth contrast to the light, fluffy cake. The addition of toasted almond flakes on top provides a delightful crunch, while the dusting of powdered sugar adds a touch of sweetness. Each bite is a perfect balance of tartness, creaminess, and soft texture, making this dessert irresistible for lemon lovers!
Ingredients
For the Cream:
- 1 egg
- 1.76 ounces of sugar (approximately 1/4 cup)
- Pinch of salt
- 0.71 ounces of corn starch (approximately 2 tablespoons)
- 0.85 cups of milk
- Lemon peel (from half a lemon)
- Juice of half a lemon
- 0.88 ounces of butter (approximately 2 tablespoons)
For the Dough:
- 3 eggs
- 5.29 ounces of sugar (approximately 3/4 cup)
- Pinch of salt
- 0.35 ounces of vanilla sugar (approximately 1 tablespoon)
- 0.63 cups of vegetable oil
- 2.11 ounces of sour cream (approximately 1/4 cup)
- 2.11 cups of flour
- 0.53 ounces of baking powder (approximately 2 tablespoons)
Other Ingredients:
- Almond flakes (for topping)
- Powdered sugar (for sprinkling)
Instructions
1. Preparing the Cream Filling:
- In a medium saucepan, whisk together the egg, sugar, and a pinch of salt until well combined. Add the corn starch and whisk until smooth.
- Slowly pour in the milk while whisking continuously to avoid lumps. Add the lemon peel for flavor.
- Place the saucepan over medium heat and stir constantly until the mixture thickens into a smooth custard-like consistency. This will take about 5-7 minutes.
- Remove from heat and add the lemon juice and butter, stirring until the butter is fully melted and incorporated. Let the cream cool to room temperature, then refrigerate until needed.
2. Preparing the Dough:
- Preheat your oven to 350°F (175°C) and grease a cake pan (9-inch round or square works best).
- In a large mixing bowl, beat the eggs, sugar, and pinch of salt with an electric mixer on high speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the vanilla sugar, vegetable oil, and sour cream to the egg mixture, and continue mixing on medium speed until well combined.
- In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing just until the batter is smooth and free of lumps.
- Pour the batter into the prepared cake pan and smooth the top.
3. Baking:
- Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, toast the almond flakes in a dry skillet over medium heat until golden brown, then set aside to cool.
4. Assembling the Cake:
- Once the cake has cooled, slice it in half horizontally to create two layers. Spread the lemon cream filling evenly over the bottom layer, then place the top layer back on.
- Sprinkle the toasted almond flakes over the top of the cake and dust generously with powdered sugar.
5. Serving:
- Serve the cake chilled or at room temperature. The tangy lemon cream combined with the fluffy, moist cake creates a refreshing and zesty treat that’s perfect for any occasion.
