Italian Pastry Cream Filled Lemon Cake
User Reviews
4.9
30 reviews
Excellent
Italian Pastry Cream Filled Lemon Cake
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A soft Delicious Lemon Cake filled with an Italian Lemon Pastry Cream then baked. The perfect Lemon Lover's Lemon Cake Recipe.
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Ingredients
LEMON CAKE
- 2¼ cups Cake Flour*
- 1 pinch salt*
- 2 teaspoons baking powder
- ½-1 tablespoon lemon zest
- 3 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup + 2 tablespoons granulated sugar (180 grams total)
- ¼ cup + 3 tablespoons milk (room temperature) (100 grams total)
- ½ cup + 3 tablespoons vegetable oil (melted butter or light olive oil) (133 grams total)
- ½ teaspoon vanilla
LEMON PASTRY CREAM
- ¾ cup milk (180 grams)
- ¾ cup cream whipping/whole cream (165 grams)
- 4 egg yolks
- ½ cup sugar (100 grams)
- ½ teaspoon vanilla
- 2½ tablespoons flour
- Peel from 1 or 2 lemons no white part
Instructions
LEMON PASTRY CREAM
- In a medium pot, heat over low the milk, cream and lemon rind, until very hot but do not boil. Remove from heat and let cool to warm.
- In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla and whisk again until smooth, place the pot over medium / low heat, pour the warm milk/cream through a sieve to remove the lemon rind (discard), whisk continuously until thickened. Move to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and let cool 30 minutes, then cover and refrigerate for about 1½-2 hours.
- Pre-heat oven to 350F (180C) Grease and flour a 9 inch (23-24 cm) cake pan (a springform pan if you have it).
LEMON CAKE
- In a medium bowl whisk together flour, salt, baking powder and zest, set aside.
- In a large bowl on medium speed beat the eggs, yolk and sugar until pale and creamy, approximately 5 minutes, then beat in the milk, vegetable oil and vanilla until combined, then add the whisked flour mixture and combine.
- Pour the batter into the prepared cake pan and spoon ¾ of the pastry cream on top of the batter, do not stir. Bake for approximately 40-45 minutes. Check the cake at about 30-35 minutes and if browning on top too much, cover with foil and continue baking until done. Test with a toothpick for doneness. Let cool completely before dusting with powder sugar. Enjoy!
Notes
- To make Cake flour, from 1 cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoon of corn starch, sift to combine.
- For room temperature eggs and milk, remove from the fridge 30-45 minutes before using.
- You are going to have some leftover pastry cream, it can be eaten as is or used to fill tart shells.
- Because there is Pastry cream in the cake it should be stored in the refrigerator. Be sure to eat the cake within 3 days.
Nutrition Information
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Calories
374kcal
(19%)
Carbohydrates
36g
(12%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
263mg
(88%)
Sodium
133mg
(6%)
Potassium
198mg
(6%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
865IU
(17%)
Vitamin C
0.1mg
(0%)
Calcium
106mg
(11%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 263mg | 88% |
| Sodium | 133mg | 6% |
| Potassium | 198mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 106mg | 11% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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