Lemon Custard Almond Cake
Lemon custard and almond cake are baked together creating a perfect tarty and sweet lemon dessert. The step-by-step instructions will help you to make it easily. Don't forget a cup of tea to serve together.
Equipment
Ingredients
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
Instructions
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.