Ingredients
For the Cake Batter:
3 large eggs
100 g (3.5 oz) granulated sugar
Pinch of salt
60 g (2 oz) plain yogurt (full-fat yields best texture)
Zest of 1 lemon (only the yellow outer peel)
45 ml freshly squeezed lemon juice (reserve remaining juice)
60 g (2 oz) unsalted butter, melted
170 g (6 oz) all-purpose flour
5 g (≈1 tsp) baking powder
For the Lemon Custard Filling:
1 egg
Zest of the reserved lemon
60 g (2 oz) granulated sugar
30 g (1 oz) cornstarch
240 ml (8 fl oz) whole milk
For the Pan & Decoration:
Butter (for greasing)
Parchment paper (to line pan)
Powdered sugar (optional, for dusting)
Extra lemon slices or mint leaves (optional garnish)
Step-by-Step Cooking Directions
1. Whip the Eggs & Sugar
In a large bowl, use an electric mixer or sturdy whisk to beat 3 eggs, 100 g sugar, and a pinch of salt until pale, ribbon-like, and nearly doubled in volume—about 3–4 minutes. This aeration is key for a light cake structure.
2. Add Yogurt & Lemon Zest
Gently fold in 60 g yogurt—this adds moisture and a subtle tang. Next, zest only the yellow part of the lemon using a fine micro plane, avoiding the bitter white pith. Stir the zest into the batter to disperse fragrant oils.
3. Incorporate Lemon Juice & Butter
Measure 45 ml of fresh lemon juice (juice the lemon over a small strainer to catch seeds). Add it to the batter, then drizzle in the melted butter. Fold until smooth. The acidity will slightly curdle the butter to create micro-air pockets in the cake.
4. Combine Dry Ingredients
In a separate bowl, whisk together 170 g flour and 5 g baking powder. Sift them into the wet batter in thirds, folding each addition just until no dry streaks remain. Over mixing can develop gluten and toughen the crumb.
5. Bake the Cake
Preheat oven to 180 °C (350 °F). Grease a 20–23 cm round pan, line the bottom with parchment, and grease again. Pour the batter in and smooth the top with an offset spatula. Bake 30–35 minutes, rotating halfway, until the top is golden and a toothpick comes out clean with a few moist crumbs.
6. Cool Completely
Allow the cake to rest in its pan on a wire rack for 10 minutes, then lift out by the parchment and let cool fully—about 20 minutes more. Cooling thoroughly prevents the custard from melting the cake upon assembly.
7. Prepare the Lemon Custard
In a heavy-bottomed saucepan, whisk 1 egg, 60 g sugar, 30 g cornstarch, and the reserved lemon zest until smooth. Gradually pour in 240 ml milk while whisking to avoid lumps. Place over medium heat and whisk constantly. As the mixture thickens to a pudding-like consistency—about 5–7 minutes—continue whisking for 1–2 minutes to cook out the starchy taste. Remove from heat and let cool 10 minutes, stirring occasionally to prevent a film on top.
8. Assemble the Cake
Once both cake and custard are cooled, slice the cake horizontally into two even layers using a long serrated knife. Place the bottom layer on a serving plate. Spread the custard evenly, leaving a 1 cm border. Gently top with the second cake layer. Press lightly to adhere.
9. Decorate & Serve
Dust the top with powdered sugar, or artfully arrange thin lemon slices and mint leaves. Slice with a sharp knife dipped in hot water (wiped dry between cuts) for clean edges. Serve immediately or chill for up to 1 hour for firmer custard.
Nutritional Information (per slice, yields 12 slices)
Calories: 240 kcal
Carbohydrates: 31 g
Protein: 4 g
Fat: 10 g
Saturated Fat: 6 g
Sugar: 18 g
Fiber: 0.5 g
Sodium: 75 mg
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