Description
Discover the delightful and healthy Lemon Custard Cake, a perfect citrus-infused dessert that’s both light and indulgent. Made with whole wheat flour, natural sweeteners, and fresh lemon juice, this easy pioneer recipe offers a nutritious twist on classic lemon desserts. Ideal for birthdays, holidays, or any special occasion, this moist and flavorful cake features a marbled custard filling that will impress family and friends alike. Enjoy the benefits of immune-boosting lemon and protein-rich Greek yogurt in every bite while satisfying your sweet tooth guilt-free.
Ingredients
Scale
- 1 ½ cups of whole wheat flour, for a healthier twist
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup honey or maple syrup for natural sweetness
- 3 large eggs
- ½ cup Greek yogurt or unsweetened almond yogurt
- ½ cup freshly squeezed lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- For the custard filling:
- 2 large eggs
- ¼ cup honey or coconut sugar
- ¼ cup lemon juice
- 1 tablespoon cornstarch or arrowroot powder
- ¼ teaspoon turmeric (for natural color)
Instructions
- In a large bowl, combine whole wheat flour, baking powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, whisk together honey (or maple syrup), eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually fold the wet mixture into the dry ingredients, mixing gently until just combined.
- In a small saucepan, whisk eggs, honey (or coconut sugar), lemon juice, cornstarch, and turmeric. Cook over medium heat, stirring continuously, until thickened into a custard-like consistency. Remove from heat and let cool slightly.
- Pour the batter into a greased 9-inch round cake pan. Drop spoonfuls of the lemon custard over the batter, then swirl gently to create a marbled effect.
- Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely in the pan. Slice and serve with fresh lemon slices or a dollop of Greek yogurt for extra freshness. Garnish with additional lemon zest or berries if desired.
Notes
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- For longer storage, wrap tightly with plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
- You can substitute gluten-free flour to make this recipe gluten-free.
- Enhance flavor and presentation with extra lemon zest or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/8 of cake)
- Calories: 180 kcal Kcal
- Sugar: 8g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg