This delightful Lemon Custard Cake is a perfect blend of tart lemon custard and sweet, fluffy cake. Topped with your favorite jam and a sprinkle of shredded coconut, it’s a refreshing and light dessert that’s perfect for any occasion.

Preparation Time:

• • Total Time: 1 hour and 10 minutes
  • Prep Time: 25 minutes

• Cook Time: 45 minutes

Ingredients:

For the Lemon Custard:

• • 1 egg

• • 50 g sugar
  • 40 g cornstarch
  • Juice of 1 lemon

• Grated lemon peel
• 300 ml milk

For the Dough:

• • 2 eggs
  • 100 g sugar
  • 1 packet vanilla sugar

• • 120 ml seed oil
  • 120 ml milk
  • 220 g flour

• 15 g baking powder

For the Topping:

• • Your favorite jam (preferably a light-colored variety to complement the lemon)

• Shredded coconut for garnish

Instructions:

1. 1. Prepare the Lemon Custard:
      • • Combine Ingredients: In a saucepan, combine the egg, sugar, and cornstarch until smooth.
        • Add Lemon and Milk: Mix in the lemon juice, grated lemon peel, and milk.
      • Cook: Cook over medium heat, stirring constantly until the mixture thickens. Once thick, set aside to cool.
   2. Make the Cake Dough:
      • • Preheat Oven: Preheat your oven to 190°C (374°F).
      • • Whisk Wet Ingredients: In a large bowl, whisk together the eggs, sugar, and vanilla sugar until well combined.
        • Add Oil and Milk: Gradually add the seed oil and milk, continuing to whisk.
        • Add Dry Ingredients: Sift in the flour and baking powder and mix until the batter is smooth.
   3. Bake the Cake:
      • • First Layer: Pour half of the dough into a greased baking pan and bake in the preheated oven for 15 minutes.
        • Add Custard: Remove from oven, spread the lemon custard over the baked layer, then top with the remaining dough.
      • Final Bake: Return to the oven and bake for an additional 25 minutes or until a toothpick inserted into the center comes out clean.
   4. Add Toppings and Serve:
      • • Cool Cake: Once the cake is baked, allow it to cool slightly.
      • Add Jam and Coconut: Brush the top with your chosen jam and sprinkle with shredded coconut.
      • Final Cool: Let the cake cool completely before slicing to allow the flavors to meld together.

Serving Suggestions:

• With Tea or Coffee: Serve this cake with a hot cup of tea or coffee for a delightful afternoon treat.
• With Fresh Berries: Add a side of fresh berries to complement the lemon flavor.

Cooking Tips:

• • Custard Consistency: Make sure to stir the custard constantly while cooking to avoid lumps.

• Smooth Batter: Ensure the cake batter is smooth by sifting the dry ingredients to prevent clumps.

Nutritional Benefits:

• • Lemons: Rich in Vitamin C and antioxidants.
  • Eggs: Provide high-quality protein and essential nutrients.

• Coconut: Adds a touch of healthy fats and fiber.

Dietary Information:

• • Vegetarian: Yes
  • Gluten-Free: No (can be made gluten-free with suitable flour)

• Dairy-Free: No

Storage Tips:

• • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Enjoy at room temperature or warm slightly before serving.

Why You’ll Love This Recipe:

• • Refreshing Flavor: The combination of lemon custard and jam provides a fresh and tangy flavor.
  • Simple Ingredients: Uses common ingredients found in most kitchens.
  • Perfect for Any Occasion: Ideal for both casual gatherings and special events.

Conclusion:

This Lemon Custard Cake with Jam and Coconut Topping is a delightful and refreshing dessert that’s sure to impress. Enjoy the perfect balance of tart and sweet flavors with every bite. Happy baking!

Frequently Asked Questions (FAQs):

1. 1. Can I make the cake ahead of time?
      • Yes, you can make this cake a day ahead and store it in the refrigerator. It allows the flavors to meld together even more.

1. 1. What type of jam works best for this recipe?
      • Light-colored jams like apricot or peach work well as they complement the lemon custard without overpowering it.
   2. How do I prevent lumps in the custard?
      • • Stir constantly while cooking over medium heat, and make sure the mixture is smooth before heating.
   3. Can I use whole wheat flour instead of regular flour?
      • Yes, but the texture may be denser. A combination of half whole wheat and half all-purpose flour might be a good compromise.

1. 1. Is it possible to make this cake dairy-free?
      • Yes, you can substitute the milk with almond milk or another plant-based milk.
   2. Can I use butter instead of seed oil?
      • • Yes, melted butter can be used, but it may slightly alter the texture and flavor.
   3. What size baking pan should I use?
      • A 9-inch round or an 8×8 inch square baking pan works well for this recipe.

1. Can I use bottled lemon juice instead of fresh?
   • Fresh lemon juice is preferred for the best flavor, but bottled juice can be used if necessary.
2. How should I store the cake to keep it fresh?
   • • Store the cake in an airtight container in the refrigerator. It should stay fresh for up to 3 days.
3. Can I add other toppings besides coconut?
   • Absolutely! You can use chopped nuts, powdered sugar, or even a glaze for added flavor and decoration.