Creamy Lemon Delight Cake.
Simple, creamy, and so delicious.
The creamy lemon delight cake is delightful, perfect as a dessert, for tea time, or if you want to indulge at breakfast, what can I say, any occasion is a good one to enjoy this delicious cake that is so good it melts in your mouth.
A soft base and a crumbly topping that becomes slightly crispy in the oven enclose a tasty and creamy lemon filling… The result? A delicious cake, one of the best ever tasted 🙂
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups fresh whole milk
- 3 egg yolks
- 1/2 cup cornstarch
- 3/4 cup sugar
- 1 vanilla flavoring
- 1 pinch salt
- 1 shot limoncello
- 1 cup cup mascarpone
- grated rind of an untreated lemon
- 4 cups all-purpose flour
- 3/4 cup potato starch
- 1 1/4 cups sugar
- 2 eggs
- 1 cup cup butter (at room temperature)
- grated rind of an untreated lemon
- 1 pinch salt
- 1 lemon flavoring
- 2 tsp baking powder
Tools
- 1 Pan 24 cm springform pan
- 1 Saucepan saucepan
- 2 Bowls bowls
Steps
Put the milk in a saucepan and set it to heat on the stove.
In a large bowl, beat the egg yolks with a pinch of salt and the grated rind of one lemon.
Sift the cornstarch with the sugar and mix them together, add them to the eggs and mix until you get a smooth and homogeneous mixture.
With a whisk, while continuing to stir, slowly add the hot milk, transfer the mixture to the saucepan and return it to the stove over medium-low heat, cook while stirring constantly until the mixture becomes creamy.
Remove from the heat and add the vanilla and the liqueur, mix, add the mascarpone, and mix again until everything is creamy, allow to cool.
Sift flour, potato starch, and baking powder.
Place the flour mixture in a large bowl, add the sugar, grated lemon peel, a pinch of salt, and mix.
Add the butter cut into small pieces, the slightly beaten eggs, and the lemon flavoring, quickly mix everything until you get a crumbly dough.
Refrigerate until the filling cream is cold.
Preheat the oven to 356°F (static).
Butter a 24 cm round mold, preferably a springform pan, and cover it with a little more than half of the dough, trying to compact it with your hands, also covering the edges.
Spread the lemon cream over the base.
Cover the cream with the remaining crumbly dough, in this case, it should not be compacted but left in crumbs.
Bake in the middle-lower part of the hot oven at 356°F for about 40 minutes (adjust based on your oven) until well browned.
Remove from the oven, let cool before unmolding.
The creamy lemon delight cake is ready to be enjoyed… Enjoy your dessert!
Try all the other lemon recipes, you can find them all BY CLICKING HERE.
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