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Serving from Fridge: Let cake sit 10–15 minutes before slicing to soften slightly.
- Common Mistakes and How to Avoid Them
Curdled Custard: Stir constantly over low heat and temper eggs.
Dense Cake: Avoid overmixing and ensure leavening agents are fresh.
Custard Too Runny: Cook until thickened and let set in the fridge.
Flavorless Lemon: Use fresh lemon juice and zest, not bottled.
Uneven Layers: Trim cake if necessary for smooth custard layers.
- Nutrition Insights
While indulgent, the Zesty Lemon Custard Dream Cake can be enjoyed in moderation.
Calories per serving (approx): 320–350 kcal
Carbs: 45 g
Fat: 15 g
Protein: 5 g
Vitamin C: High, thanks to lemon juice
Tips for healthier baking:
Use light cream or milk substitutes.
Reduce sugar slightly, balancing with zest for flavor.
Pair with fresh fruit for extra nutrients.
- Frequently Asked Questions
Q: Can I make this cake ahead of time?
Yes! Prepare cake and custard separately. Assemble a few hours before serving.
Q: Can I use store-bought custard?
Yes, though homemade custard gives brighter lemon flavor and creamier texture.
Q: Can I double the recipe?
Absolutely! Use a larger pan and adjust baking time.
Q: Can I use lime instead of lemon?
Yes, lime gives a tropical twist, slightly more tart.
- Troubleshooting Tips
Cake Sinks in the Middle: Check oven temperature; avoid opening the oven too early.
Custard Grainy: Ensure cornstarch is fully dissolved; whisk constantly.
Cake Sticks to Pan: Grease pan well and line with parchment paper.
- Why This Cake Is a Dream
The Zesty Lemon Custard Dream Cake earns its name because of the perfect combination of textures and flavors:
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