Lemon Cake with Custard and Cream Cheese Frosting

Treat yourself to this delicious lemon cake with custard and delicious cream cheese frosting. The cake itself is moist and flavorful, thanks to the addition of fresh lemon juice and zest. replaces the word nice with emptypped with rich cream cheese frosting and filled with creamy custard, this cake is a perfect combination of tangy and sweet, making it an irresistible treat for any occasion.

Why you'll love this: You'll love this lemon cake for its bright, tangy flavor and soft, tender crumb. The custard filling adds luxurious texture and flavor, while the cream cheese frosting provides the perfect balance of sweetness and tanginess. This recipe is easy to follow and produces a stunning cake that is both impressive and delicious. Whether you're a lemon lover or simply appreciate a well-made cake, this recipe is sure to become your favorite.

Perfect occasion: This lemon cake is perfect for any occasion, from informal get-togethers to special celebrations. It's a great choice for birthdays, holidays or simply as a treat to enjoy with your afternoon tea or coffee. Its beautiful presentation and delicious flavor make it a standout dessert for any event and it is sure to impress your guests.

Decorating Tips: For an elegant finish, dust the cooled cake with powdered sugar or drizzle with lemon glaze. You can also add fresh lemon slices or zest on top for added flavor and visual appeal. If you're feeling creative, use a piping bag to create swirls or decorative designs with the cream cheese frosting. Edible flowers or a sprinkle of chopped nuts can also add a pretty touch.

Ingredients:

For the cake:

• 140 g unsalted butter, softened
• 200g of sugar
• 3 large eggs, at room temperature
• 280 g all-purpose flour
• 10g baking powder
• A pinch of salt
• 210 g of milk, at room temperature
• 3 tablespoons of lemon juice
• Lemon zest

For the cream cheese frosting:

• 200 g mascarpone (or cream cheese)
• 50g powdered sugar
• 3 tablespoons of warm milk

Instructions:

Prepare the cake:

1. Preheat your oven to 180°C (356°F) with top and bottom heat.
2. Add the lemon juice to the milk and let it sit until it curdles.
3. In a large bowl, beat the softened butter with the sugar and lemon zest for about two minutes until the mixture is light and fluffy.
4. Add the eggs one at a time, mixing on medium speed until the mixture is pale and smooth, about a minute.
5. In another bowl, mix the flour, baking powder and a pinch of salt. Gradually add the dry ingredients to the butter mixture, alternating with the curds. Mix on low speed until well combined.
6. Pour the dough into a baking dish lined with parchment paper and spread it evenly.
7. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool on a rack.

Prepare the cream cheese frosting:

1. In a bowl, heat the milk and add the cream cheese at room temperature and the powdered sugar. Beat with a whisk until smooth and without lumps.

Assemble the cake:

1. Once the cake has completely cooled, use a straw or the handle of a spoon to poke holes in the top of the cake.
2. Fill the holes with pastry cream (optional).
3. Spread the cream cheese frosting on top of the cake, making sure it seeps into the holes.
4. Optionally add a little pastry cream on top and create swirls using a toothpick or skewer for a decorative touch.

Enjoy your lemon cake with custard and cream cheese frosting!