Lemon Custard Cake

With the New Year quickly approaching, it is time to pull out your best, most decadent desserts to ring in 2014.

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.

Eggless Vanilla Cake:

(Courtesy Prema's Culinary)

1 cup All Purpose flour

½ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

Pinch of salt

¼ cup vegetable oil

1 teaspoon vanilla

½ - ¾ cup milk

1 tablespoon vinegar

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 think, add another ¼ cup. Make sure to whisk thoroughly so there are no clumps. Lastly, add in vinegar.

Pour cake batter into a prepare 8-inch cake pan. Bake for approximately 20 minutes or until cake is golden and the tester comes out clean. Remove from oven and let cool on a wire rack before transferring to a cake plate.

Using a serrated knife, carefully slice cake in half. If the center still feels warm, leave to cool completely for an extra 15 minutes or so.

Lemon Custard:

(Courtesy Mimi Thorisson)

1 egg

4 tablespoons sugars

Zest and Juice of 1 large lemon - Lemons Courtesy Limoneira

3 tablespoons unsalted butter

In a saucepan or double broiler, 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 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 over the cake entirely. Grate a chocolate candy for garnish (I grated a Ferrero Rocher).

Chill before serving.

xo,
Tammy

Lemon Custard Cake

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