🍋 Lemon Cream Sheet Cake Recipe
1. Make the Lemon Cream
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In a saucepan, whisk together the egg, sugar, and cornstarch until smooth.
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Slowly pour in the milk while whisking to avoid lumps.
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Cook over medium heat, stirring constantly, until the mixture thickens into a heavy custard.
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Remove from heat and stir in the fresh lemon juice and yellow food coloring (optional, for that vibrant pop).
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Cover with plastic wrap (touching the surface so no skin forms) and let it cool.
2. Prepare the Cake Base
Note: You will also need about 200g of flour and 10g of baking powder for a standard sponge base.
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Beat the 4 eggs, sugar, salt, and vanilla sugar for about 5–8 minutes until very pale and fluffy.
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Gradually stream in the vegetable oil while whisking slowly.
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Sift in the flour and baking powder, gently folding them in so you don’t lose the air.
3. Assembly & Baking
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Pour half of the cake batter into a greased/lined rectangular pan.
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Bake at 180°C for about 10–12 minutes until just set.
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Spread the cooled Lemon Cream evenly over the par-baked base.
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Carefully pour the remaining batter over the cream layer.
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The Topping: Sprinkle a generous handful of flaked almonds over the top.
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Return to the oven for another 20–25 minutes until the top is golden brown.
Finishing Touches
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Chill: Once cooled to room temperature, refrigerate for at least 2 hours (as per your notes) to let the lemon cream set perfectly.
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Garnish: Dust heavily with powdered sugar before slicing into squares.
Pro Tip: To get those clean, professional-looking layers shown in your photo, make sure your lemon cream is completely cold before adding the second layer of batter!