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Lemon Custard-Filled Cake

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By Pillsbury Kitchens
Updated Mar 5, 2010
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Tart lemon custard is sandwiched between layers of a tender cake for a refreshing finale!

Lemon Custard-Filled Cake

  • Prep Time 25 min
  • Total 2 hr 20 min
  • Ingredients 15
  • Servings 12
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Ingredients

Lemon Custard

  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3/4 cup cold water
  • 3 egg yolks
  • 1 tablespoon grated lemon peel
  • 3 tablespoons lemon juice

Cake

  • 1 cup butter or margarine, softened
  • 1 cup granulated sugar
  • 5 eggs
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons grated lemon peel
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1/3 cup slivered almonds, toasted*
  • 1/2 teaspoon powdered sugar, if desired

Instructions

  • Step 
    1
    In 1-quart saucepan, mix 1/4 cup granulated sugar and the cornstarch. Stir in water and egg yolks with wire whisk until well mixed and no lumps remain. Heat to boiling over medium heat, stirring constantly, until mixture begins to thicken. Cook and stir 1 minute; remove from heat. Stir in 1 tablespoon lemon peel and the lemon juice. Refrigerate uncovered 20 minutes, stirring once, until room temperature.
  • Step 
    2
    Heat oven to 350°F. Grease bottom and side of 9-inch springform pan with shortening; lightly flour. In large bowl, beat butter and 1 cup granulated sugar with electric mixer on medium speed about 1 minute or until smooth.
  • Step 
    3
    Beat in eggs, one at a time, until just blended, then continue beating on medium speed 2 minutes, scraping bowl once. On low speed, beat in flour, 2 teaspoons lemon peel, the baking powder and vanilla about 30 seconds or until just blended.
  • Step 
    4
    Spread half of cake batter (about 2 cups) in bottom of pan. Spoon custard evenly onto batter, spreading to 1/2 inch of edge. Drop remaining batter by tablespoonfuls around edge of custard and pan. Spread batter evenly and toward center to cover custard. Sprinkle almonds over top.
  • Step 
    5
    Bake 45 to 55 minutes or until center is set, cake is firm to the touch and top is golden brown. Cool in pan on wire rack at least 1 hour (center will sink slightly). Run thin knife around side of cake; remove side of pan. Sprinkle with powdered sugar before serving. Serve warm or cool. Store covered in refrigerator.

Nutrition

360 Calories
20g Total Fat
6g Protein
37g Total Carbohydrate
21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
9g
45%
Trans Fat
1g
Cholesterol
180mg
61%
Sodium
190mg
8%
Potassium
80mg
2%
Total Carbohydrate
37g
12%
Dietary Fiber
0g
0%
Sugars
21g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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