Melt-in-Your-Mouth Lemon Cake (Ready in 15 Minutes!)
Ingredients
Lemon Custard Filling
- 1 egg
- 50 g sugar
- A pinch of salt
- 20 g cornstarch
- 200 ml milk
- Zest of 1 lemon
- Juice of ½ lemon
- 25 g butter
For the Cake Batter
- 2 eggs
- 70 g sugar
- 1 tsp vanilla sugar or extract
- 60 ml milk
- 40 ml vegetable oil
- Zest of ½ lemon
- 90 g flour
- 5 g baking powder
How to Make the Lemon Custard
- In a saucepan, whisk together the egg, sugar, salt, and cornstarchuntil smooth.
- Add the milk, whisking continuously to avoid lumps.
- Place on medium heat and cook, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the lemon zest, lemon juice, and butter.
- Mix until smooth and glossy.
- Set aside to cool slightly.
How to Make the Cake
- In a bowl, whisk the eggs, sugar, and vanilla until slightly frothy.
- Add milk, oil, and lemon zest; mix again.
- Sift in the flour and baking powderand gently fold until smooth.
- Pour the batter into a buttered or lined small baking pan (20×20 cm or similar).
Assembling Before Baking
- Spoon the lemon custard over the batter in dollops or swirl it lightly with a spoon.
- Do not mix fully—this creates creamy pockets inside the cake.
Bake
- Bake at 180°C (350°F) for 15 minutes, or until the top is lightly golden and the cake springs back when touched.
(If your oven runs cool, you may need 18–20 minutes.)
Serve
Let it cool for 5–10 minutes, then slice and enjoy!
You can dust with powdered sugar or drizzle with lemon syrup for extra flavor.
Tips
- For extra lemony flavor, add more zest or a teaspoon of lemon extract.
- The cake stays ultra-soft because the custard helps keep it moist.
- Tastes amazing warm!