The Soft Cake with lemon cream is a delicious soft shortcrust pastry cake without butter, replaced by seed oil to make this delightful dessert even lighter. The distinctive feature of this cake is its height and softness, with the inside filled with custard, which is added before baking.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups flour
- 3/4 cups potato starch
- 2/3 cups sugar
- 1 packet baking powder
- 2 eggs
- 1/2 cups seed oil
- 1/2 cups milk
- 1 tsp lemon zest
- 1/3 cups sugar
- 1 egg
- 1/4 cups potato starch
- 1 cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
Tools
- 1 Small Pot
- 1 Hand Whisk
- 1 Saucepan
- 1 Bowl
- 1 Springform Pan
Steps: How to Make the Soft Cake with Lemon Cream
First, prepare the custard by pouring the milk into a small pot, adding the lemon zest and bringing to a gentle boil.
Meanwhile, in a saucepan whisk the egg with sugar until fully dissolved, then add the starch gradually to prevent lumps, and also add the strained lemon juice.
When the milk reaches a near boil, pour it into the saucepan with the egg and sugar, stirring vigorously with a hand whisk.
Place the saucepan over medium-low heat, stirring constantly to thicken the cream.
Let it simmer for a few minutes then remove from heat.
Pour the freshly made cream into a glass container and let it cool, covered with cling film, at room temperature.
Butter and flour a 18 cm diameter cake pan with high edges or line it with parchment paper following my tutorial here How to Line a Round Cake Pan | tutorial.
In a bowl beat the eggs with sugar until you get a light and fluffy mixture.
Grate the lemon peel and add it to the mixture.
Sift the flour with the baking powder and add it to the mixture, also adding the starch and mixing.
Add the oil and milk and mix well until you obtain a homogeneous mixture.
Pour the cake batter into the pan and distribute the cream by spoonfuls over the entire surface: during baking, the cream will be incorporated into the cake creating a filled effect.
Bake in a preheated oven, at 350°F in static mode for about 50-60 minutes, but always do the toothpick test: inserted in the center of the cake, it should come out dry.
If you have a fan oven, bake at 340°F for about 45-50 minutes, but always test the cooking as not all ovens bake in the same way.
In the air fryer, bake at 340°F for about 30-40 minutes but always adjust according to your appliance.
Once baked, let the Soft Cake with Lemon Cream cool completely and, when ready to cut, sprinkle with powdered sugar.
