Lemon Custard Almond Cake
Lemon custard and almond cake are baked together to make this lovely dessert. Making lemon custard from scratch is easier than you think. Don’t forget a cup of tea to serve this scrumptious cake with.
I love the sound of the word, “Lemon”. Just by listening to it, my mouth salivates immediately. With the salivating mouth, I made a lemon custard almond cake the other day with a few lemons I had. I just love anything lemon dessert.
The lemon pairs very well with almond cake in the recipe. The lemon custard is still wet and moist even after the baking time, and the almond cake yields soft and moist crumbs.
It is like getting a 2 for 1 deal in a cake form. I can picture serving this cake in many occasions in the spring or summer time. Actually, this lemon dessert is appropriate in any season.
Making lemon custard is easier than you think.
How to Make Lemon Custard
Just throw eggs, sugar, and lemon zest in a sauce pan, and whisk together.
Add butter and cook over medium low heat until it gets thickened. It took me about 5-6 minutes.
I transferred the custard into a bowl and cover the surface with a piece of plastic wrap to prevent the skin forming on top of the custard. Then, I chilled it for a couple of hours in the fridge.
Simple Almond Cake
Almond cake batter is simple to make, too. I love almond flavor in the cake. Almond flour is easy to find in any stores these days. Just whip up together and spread on the spring pan.
Spoon some of the lemon custard in the middle. Use about 2/3 of the custard and save the rest for breakfast toasts or other uses. Sprinkle a little bit of almond flakes to give a nice look.
Bake in 350 degree oven for 35 minutes. The custard is still wet and moist, and the cake is nicely browned. Love the intense yellow color of the custard.
Cut a slice and enjoyed the labor. Yum~!
I would say, if life throws you a lemon?
Make some custard and turn into a cake. So goooood~!
More Lemon Desserts
Lemon Custard Almond Cake
For lemon custard
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup sugar
- 3 eggs
- 6 tbsp butter
For almond cake
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup almond flour
- 1/2 tsp almond extract
- 2-3 tbsp almond flakes
For the lemon custard
- Combine lemon juice, lemon zest, sugar, and eggs in a sauce pan; whisk until everything is fully mixed. Place the pan over medium-low heat and add the butter. Whisk constantly about 5 minutes until it gets thickened.
- Transfer the custard to a bowl. Cover the custard surface with a piece of plastic wrap to prevent the forming of skin. Chill the custard in the refrigerator for at least 1 hour.
For the almond cake
- Preheat the oven to 350˚F. Grease a 9-inch springform pan; set aside.
- Cream the butter and sugar until fluffy, about 2-3 minutes.
- Sift together flour, baking powder, and salt, then add to the butter mixture; mix until combined.
- In a separate bowl, beat the eggs until they foam. Add in to the the cake batter, along with the almond flour, and almond extract. Stir everything until well mixed.
- Spread the batter into the bottom of the prepared springform pan. Spoon the lemon custard on the top of the batter toward the center. Sprinkle almond flakes on top.
- Bake for 35 minutes or until the edges of cake turns golden brown. Cool the cake in the pan for 10 minutes, then remove it from the pan and place on a cooling rack; cool completely.