A soft Delicious Lemon Cake filled with an Italian Lemon Pastry Cream, then baked. The perfect Lemon Lover’s Dessert Recipe. Add a dusting of Powdered Sugar or even a dollop of whipped cream, Lemon Cake never tasted so good.
I had some leftover Lemon Pastry Cream from redoing some delicious Italian Cream Filled Pastries Pasticciotti or a simple Summer Berry Trifle with Pastry Cream. I knew I wanted to make a cake with Pastry Cream but would it work? I wasn’t sure. I have to tell you I have been working on the cake for a while now, which means I have made it a few times.
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I discovered there is actually a Cake called Nua. Some say it is French, or German or even Venetian and the woman who invented it was call Nua. What I do know is that it is quite popular here in Italy.
I decided to use my cake recipe because I find Italian cakes to be on the drier side, even though the addition of the Pastry Cream will add some moisture, but I didn’t think it would be enough. And of course I used my Pastry Cream because, well I believe it’s one of the best.
You are going to have a little leftover Lemon Pastry Cream, so you could always fill some tart shells and top them with some fresh fruit or top a Sponge Cake or why not do like the Italian and just grab a spoon!
How to Make an Italian Pastry Cream Filled Lemon Cake
The first thing to do is make the Italian Pastry Cream, the cream takes time to cool down about 1-2 hours, it doesn’t have to be cold just not hot. Whisk the dry ingredients together and set aside.
Once the cream has cooled down, then beat the eggs, yolk and sugar until pale and creamy. Then add the milk, oil and vanilla, and combine on medium speed, add the whisked dry ingredients and again beat until combined.
Pour into the prepared cake pan, drop spoonfuls of the Italian Pastry Cream on top of the batter, do not swirl or stir.
Bake the cake, I would suggest since all ovens are different, check the cake for doneness with a toothpick at about 35 minutes. Let the cake cool then dust with powdered sugar or why not add a dollop of whipped cream?
How to make Homemade Cake Flour
Making your own Cake flour is so easy, from every cup of flour remove two tablespoons of the flour and replace with corn starch, be sure to sift them together to remove any lumps.
Recipe Tip
Check the cake after about 30 minutes and if it seems to be browning too much then cover it with foil and continue baking. I also would advise using a springform cake pan for easy removal.
How to make a Cake Moist:
- Egg whites make a cake drier so add just the yolk instead of the whole egg.
- Substituting cake flour for all purpose will make a softer cake.
- Measure the flour correctly, spoon the flour into the measuring cup and level off with the blade of a knife.
- Don’t let the cake over bake.
- Be sure to add the correct amount of fat or liquid, not adding enough can cause a cake to be dry.
How to make the Best Pastry Cream
In a medium pot, over medium low, heat the milk, cream and lemon rind, until very hot but do not boil. Remove from heat and let cool to warm.
In another medium pot add the yolks and sugar, whisk together until combined, then add the flour and vanilla and whisk again until smooth.
Place the pot over medium/low heat, pour the warm milk mixture through a sieve to remove the lemon rind (discard), whisk continuously (don’t stop) until thickened.
Move the pastry cream to a glass bowl, cover with plastic wrap (make sure the plastic touches the cream mixture) and let cool for about an hour, you could also refrigerate it for approximately 30 minutes.
How to Store the Lemon Cake:
Because there is Pastry cream in the cake it should be stored in the refrigerator. Be sure to eat the cake within 3 days.
More Delicious Lemon Recipes:
So if you are a lover of Italian Pastry Cream or looking for a different type of Dessert I hope you enjoy this Italian Pastry Cream Filled Lemon Cake. Enjoy!
LEMON CAKE
- 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
LEMON PASTRY CREAM
- 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
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LEMON PASTRY CREAM
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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.
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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.
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Pre-heat oven to 350F (180C) Grease and flour a 9 inch (23-24 cm) cake pan (a springform pan if you have it).
LEMON CAKE
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In a medium bowl whisk together flour, salt, baking powder and zest, set aside.
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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.
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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!
For room temperature eggs and milk, remove from the fridge 30-45 minutes before using.
You are going to have some leftover pastry cream, it can be eaten as is or used to fill tart shells.
Because there is Pastry cream in the cake it should be stored in the refrigerator. Be sure to eat the cake within 3 days.
Calories: 374kcal | Carbohydrates: 36g | Protein: 9g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 263mg | Sodium: 133mg | Potassium: 198mg | Fiber: 1g | Sugar: 12g | Vitamin A: 865IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 2.1mg