Italian Pastry Cream Filled Lemon Cake
Ingredients
- 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
- 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)
Steps
- 1
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.
- 2
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.
- 3
Pre-heat oven to 350F (180C) Grease and flour a 9 inch (23-24 cm) cake pan (a springform pan if you have it).
- 4
In a medium bowl whisk together flour, salt, baking powder and zest, set aside.
- 5
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.
- 6
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!