LEMON CREAM CAKE: SOFT AND CREAMY DELIGHT

This lemon cream pie is a delicious Italian-inspired dessert with a creamy, flavorful filling enclosed between layers of soft shortcrust pastry and a fluffy sponge cake topping.

It is perfect for breakfast, afternoon tea or as an elegant dessert for any occasion.

Why you will love this recipe

• An explosion of lemon flavor: Bright, zesty lemon cream is the star of this cake.
• Perfect contrast of textures: Crisp pastry and airy sponge cake create a balanced bite.
• Versatile: Ideal for celebrations or as a refreshing end to a meal.
• Homemade elegance: Impress your guests with this visually striking and flavorful dessert.

Cooking Time and Servings

• Preparation Time: 40 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 35 minutes
• Yield: Serves 8

Ingredients

For the Lemon Cream

• 2 cups (500 ml) whole milk
• Zest of 3 lemons
• Juice of 1 lemon
• ¾ cup (150 g) granulated sugar
• 9 tablespoons (70 g) cornstarch
• 6 egg yolks (about 130 g)

For the Soft Shortcrust Pastry (for a 9-inch pan)

• 1½ cups (180 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 3½ tablespoons (50 g) cold unsalted butter
• 1 medium egg (about 55 g)
• Zest of 1 lemon
• 1 teaspoon (5 g) baking powder

For the Sponge Cake Topping

• 7 tablespoons (100 g) melted unsalted butter
• ½ cup (100 g) granulated sugar
• 1¼ cups (150 g) all-purpose flour
• 2 large eggs (about 110 g)
• 1 egg yolk (about 15 g)
• 4½ tablespoons (35 g) cornstarch
• 1 tablespoon (15 ml) whole milk
• Zest of 2 lemons

Instructions

1. Prepare the Lemon Cream

1. Heat the milk with lemon zest in a saucepan until just about to boil. Remove from heat and let it infuse for 10 minutes.
2. Whisk the egg yolks and sugar in a bowl until pale and creamy. Mix in the cornstarch until smooth.
3. Strain the milk to remove the lemon zest, then gradually whisk the warm milk into the egg mixture.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.
5. Remove from heat, stir in lemon juice, and pour into a bowl. Cover with plastic wrap touching the surface to prevent a skin from forming. Let it cool completely.

2. Prepare the Soft Shortcrust Pastry

1. Mix the flour, baking powder, sugar, and lemon zest in a bowl.
2. Add the cold butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
3. Add the egg and knead lightly to form a dough. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. Prepare the Sponge Cake Topping

1. Whisk the eggs, egg yolk, and sugar until pale and fluffy.
2. Gradually mix in the melted butter, milk, and lemon zest.
3. Sift the flour and cornstarch together, then gently fold them into the batter until smooth.

4. Assemble the Cake

1. Preheat the oven to 340°F (170°C).
2. Roll out the shortcrust pastry and press it into the bottom and 1 inch (2.5 cm) up the sides of a 9-inch (22 cm) springform pan.
3. Spread the cooled lemon cream evenly over the pastry.
4. Pour the sponge cake batter over the lemon cream and smooth the top.
5. Bake for 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Let the cake cool completely before removing it from the pan. Dust with powdered sugar before serving.

Nutritional Facts (Per Serving)

Tips for Success

• Infusion Time: Allow the milk and lemon zest to infuse fully for a deeper lemon flavor.
• Chilled Pastry: Ensure the shortcrust dough is well-chilled before rolling to prevent it from becoming sticky.
• Even Layers: Smooth each layer (cream and sponge batter) carefully for a visually appealing result.
• Make Ahead: The cake can be made a day in advance and stored in the refrigerator for enhanced flavor.

Enjoy this delightful Lemon Cream Cake and savor the vibrant, zesty flavors of lemon in every bite! 🍋