The Softest Lemon Cream Cake: A Simple Recipe for a Melt-in-Your-Mouth Result

In the whole variety of desserts that have got worldwide fame, the lemon cake is probably one of the top sweet treats that never disappoint. The dessert went viral back in the day when Desperate Housewives’ Brie Van de Kamp made it her baking feature, and since then people across the world tried to make the same delicious tart in their own kitchens.

However, there’s a much simpler version of the recipe that will give you a dessert just as delicious as the original one.

Ingredients:

For the cream: 1 egg, 50 g of sugar, 50 ml of lemon juice (from about half a lemon), zest of 1 lemon, 40 g of cornstarch, 300 ml of milk.

For the dough: 2 eggs, a pinch of salt, 100 g of white sugar, 10 g of vanilla sugar, 120 ml of milk (at room temperature), 120 ml of odorless vegetable oil, 220 g of flour, 15 g of baking powder.

Start with the custard. Take a small saucepan, add one egg and 50 g of sugar, then add 50 ml of lemon juice, the zest of one lemon, and 40 g of cornstarch. Whisk everything until smooth, then pour in 300 ml of milk.

Stir again and place the saucepan over medium heat. Cook the custard, stirring constantly with a whisk (to prevent lumps), until it thickens. Then pour the custard into a bowl, cover with plastic wrap right up to the surface, and let it cool completely.

Now start making the dough. In a separate bowl, crack 2 eggs, add a pinch of salt, 100 g of white sugar, and 10 g of vanilla sugar. Whisk until smooth, then pour in 120 ml of milk and 120 ml of vegetable oil. Mix well again.

Combine the dry ingredients: 220 g of sifted flour and 15 g of baking powder, pour them into the liquid mixture, and fold in with a spatula. The dough should have the consistency of pancake batter.

Take a 20 cm diameter pan, pour half of the batter into it, and smooth it out. Place in an oven preheated to 180°C for 15 minutes. Meanwhile, stir the cooled cream with a spoon. Remove the cake layer, spread all of the lemon cream onto the hot sponge cake, and smooth it out evenly. Carefully pour the second half of the batter on top and smooth it out with a spatula.

Put the cake back in the oven and bake for another 25 minutes at the same degree temperature. Let the finished cake cool completely in the pan, then move it to a plate and dust with powdered sugar.