Is this another type of Magic Cake? I was trying to recreate a Lemon Custard Cake that I saw on the internet. I used my own cake batter, but I realised it was too thick for what I was trying to make. And the Custard was too much and it covered the batter completely. I thought it was a failed attempt. The custard that was covering the batter unexpectedly disappeared, and the cake turned out an ordinary cake with some cracks in it. I cut a slice, ate a mouthful, and I was totally surprised at the meltingly soft texture. It was the Custard. The cake had two layers and the lowest layer was the Custard. It was a lovely cake. I quickly wrote down how I made it, dusted the cake with icing sugar to make it look good, and took this photo.

Cake Tin

20cm Round Cake Tin *OR larger size Cake Tin, round OR square

Ingredients

Lemon Custard
2 Egg Yolks
1/4 cup Caster Sugar
2 tablespoons Plain Flour
1 cup Milk
Juice of 1/2 Lemon *about 2 tablespoons
10g Butter

Cake
125g Butter *softened
3/4 cup Caster Sugar
1/8 teaspoon Salt
2 large Eggs
Zest of 1 Lemon *finely grated
Juice of 1/2 Lemon *about 2 tablespoons
1/2 cup Butter milk *OR 1/2 cup mixture of Milk and Unsweetened Yoghurt
1 & 1/4 cups Self-Raising Flour
Icing Sugar for dusting *optional

Method
  1. To make Lemon Custard, place all ingredients except Lemon Juice and Butter in a heat-proof bowl, and whisk to combine well. Cook in the microwave at medium power, about 500 to 600W, for 2 minutes. Mix well, cook again for 2 minutes, mix well again, then cook further until it boils.
  2. Add Butter to the hot Custard, mix well until Butter dissolves, add Lemon Juice, and mix well until smooth. Set aside while you are preparing the cake batter.
  3. *Note: Lemon Custard can be cooked using a saucepan. Cook over medium low heat, stirring constantly until custard comes to the boil and thickens, then add Butter and Lemon Juice, and mix well.
  4. Preheat oven to 170°C. Line the base and sides of 20cm Round Cake Tin with baking paper.
  5. Beat Butter, Sugar and Salt in a mixing bowl with a whisk until creamy. Add Eggs, one at a time, beating well after each addition. Add Lemon Zest and mix to combine.
  6. Add Buttermilk (OR Milk and Yoghurt), Lemon Juice and Self-Raising Flour, and mix well. Spoon the batter into the tin, spread evenly, then spoon the Lemon Custard over the batter.
  7. Bake for 40 to 45 minutes OR until cooked through. Transfer to a wire rack and cool. *Note: I dusted the cooled cake with Icing Sugar.