With the New Year quickly approaching, it is time to pull out your best, most decadent desserts to ring in 2014. Today, I'm bringing this Lemon Custard Cake to the celebration.

This cake is a three-part process, but it moves along rather quickly. I started with an eggless cake base, layered with a refreshing lemon custard, and finally, I topped it all off with fresh whipped cream.

The result was enchanting and delightful. This certainly is not a 'heavy' dessert, which is refreshing after the holidays, but it's still perfect for such a celebratory occasion.

And from our family to yours, may the coming year bring you peace, happiness, and many fond memories.

Lemon Custard Cake

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Author: Living the Gourmet
Total Time: 30 minutes
Yield: 6-8 1x

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Ingredients

Units Scale

Eggless Vanilla Cake:

1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 - 3/4 cup milk
1 tablespoon vinegar

Lemon Custard:

1 egg
4 tablespoons sugars
Zest and Juice of 1 large lemon
3 tablespoons unsalted butter

Instructions

Eggless Vanilla Cake:

Preheat oven to 350 degrees F.
In a large bowl, sift together flour, sugar, baking powder, baking soda and salt. Mix in oil and vanilla until a thick batter has formed.
Add milk. Start with ½ cup. If the batter still seems a little thick, add another ¼ cup. Make sure to whisk thoroughly so there are no clumps. Lastly, add in vinegar.
Pour the cake batter into a prepared 8-inch cake pan. Bake for approximately 20 minutes or until the cake is golden and the tester comes out clean. Remove from the oven and let cool on a wire rack before transferring to a cake plate.
Using a serrated knife, carefully slice the cake in half. If the center still feels warm, leave it to cool completely for an extra 15 minutes or so.

Lemon Custard:

In a saucepan or double boiler, combine sugar, lemon juice, and zest over medium-low heat or simmering water.
In a bowl, beat one egg and add to the lemon/sugar mixture. Stir constantly until the mixture has thickened (about 8 minutes). Alternate and take on/off heat while whisking. Remove custard from heat and stir in butter. Set aside to cool completely and then chill in the refrigerator for one hour.
In a medium bowl, whip 1 cup of heavy cream with a teaspoon of confectioners' sugar.

Assembly:

Spread the chilled Lemon Custard on one layer of the cake. Spoon a dollop of whipped cream in the center and place the other cake on top. Use the remaining whipped cream and spread it over the cake entirely. Grate a chocolate candy for garnish (I grated a Ferrero Rocher).
Chill before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Enjoy with love always!

Lemon Custard Cake