Hello my love! It’s Mckayla, and today I’m going to share with you a sweet little piece of sunshine, perfect for bringing a little joy to those gray days or celebrating the sunny days. We’re talking delicious lemon cream pie, a dessert that has been a staple in family recipe boxes across the Interior for decades. This dessert reminds us of Sunday dinners at Grandma’s and picnics in the country. Both a treat for the senses and a nod to tradition, it’s exactly the recipe you need if you want to sweeten your family time. So let’s get to baking and bring some spice to your table!
Our lemon cream cake is delicious on its own, but if you’re thinking about how to make a complete dessert, I recommend pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. A pinch of fresh berries not only adds color, but also a juicy touch that complements the zesty lemon. And for adults, a cup of hot tea or a chilled glass of sweet Moscato can turn dessert into a real event.
Ingredients:
- 1 1/2 cup all-purpose flour
- 2 teaspoons of yeast
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons softened butter
- 1/4 cup vegetable oil
- 3 large eggs separated
- 1 teaspoon vanilla extract
- 2 teaspoons lemon peel
- 1/3 cup fresh lemon juice
- 1 1/4 cup whole milk
- Powdered sugar for sprinkling
Directions:
- Preheat your oven to 350 degrees F and lightly grease an 8-inch cake pan. Sometimes I like to cover it with parchment paper to make it easier to remove – just a quick tip for you.
- Sift flour, baking powder and salt into a medium bowl.
- In a large bowl, stir together the sugar, butter and oil until the mixture is like a summer day: light and fluffy. Gradually add the egg yolks and then add the vanilla extract and lemon zest.
- Now gradually add the dry ingredients to the sugar mixture, alternating with the lemon juice and milk. Stir until the mixture is as smooth as a calm lake at dawn.
- In another bowl, beat the egg whites until stiff peaks form, think snowy mountain peaks. Gently fold them into the batter until they are barely a whisper.
- Pour the batter into the prepared cake pan and smooth it out with the back of a spoon or spatula.
- Bake for 40-45 minutes, or until the toothpick test passes: just insert one into the center and it should come out clean.
- Allow the cake to cool slightly before removing it from the tin. Then let it cool completely, because patience is a virtue that brings sweet rewards.
- Finally, dust this beautiful cake with powdered sugar before serving. It adds a little touch of elegance, you know?
Variations and tips:
-If someone in the house isn’t a fan of lemon, you can replace the orange with lemon juice and zest and enjoy a different kind of citrus treat.
- For a dairy-free option, also replace the milk with almond or coconut milk of your choice and use a dairy-free butter alternative.
- If you want the custard to be even more pronounced, separate the mixtures and bake them for less time. The top will be a pretty sponge cake and the bottom will be a dreamy custard.
-And my last little tip, dears: store leftovers in an airtight container in the fridge. It tastes just as delicious fresh the next day.