Ingredients
For the Lemon Custard Filling:
1 egg
50 grams sugar
Pinch of salt
20 grams cornstarch
200 ml milk
Zest of 1 lemon
Juice of ½ lemon
25 grams butter
For the Lemon Cake:
3 eggs
150 grams sugar
Pinch of salt
10 grams vanilla sugar (or 1 teaspoon vanilla extract)
150 ml vegetable oil
50 grams sour cream
250 grams all-purpose flour
15 grams baking powder
Juice of ½ lemon
Toasted almonds (for garnish, optional)
Powdered sugar (for garnish, optional)
Equipment
Casserole dish (18×26 cm)
Instructions
Make the Lemon Custard Filling (3 Minutes):
In a saucepan, whisk together the egg, sugar, salt, and cornstarch until smooth.
Gradually whisk in the milk, ensuring no lumps form.
Add the lemon zest and juice of half a lemon.
Cook over medium heat, stirring constantly, until the mixture thickens and boils.
Remove from heat and stir in the butter until melted. Let cool completely.
Prepare the Lemon Cake Batter (4 Minutes):
In a large bowl, beat the eggs, sugar, and salt until light and fluffy.
Beat in the vanilla sugar (or vanilla extract), vegetable oil, and sour cream.
Combine Dry and Wet Ingredients (2 Minutes):
In a separate bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the remaining lemon juice.
Assemble and Bake (7 Minutes):
Preheat your oven to 180°C (356°F). Grease your casserole dish.
Pour half of the cake batter into the prepared dish.
Spread the cooled lemon custard filling evenly over the batter.
Pour the remaining cake batter over the custard filling.
Garnish with toasted almonds (optional).
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.