This **Lemon Peach Cake with Vanilla Custard Filling** sounds like a delightful and refreshing dessert, perfect for summer or any special occasion! Here’s a recipe to create this beautiful cake:
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### **Lemon Peach Cake with Vanilla Custard Filling**
#### **Ingredients:**
**For the Cake:**
– **2½ cups** all-purpose flour
– **2½ teaspoons** baking powder
– **½ teaspoon** salt
– **1 cup** unsalted butter, softened
– **1¾ cups** granulated sugar
– **4 large eggs**
– **1 teaspoon** vanilla extract
– **Zest of 2 lemons**
– **½ cup** fresh lemon juice
– **½ cup** buttermilk (or milk with 1½ tsp lemon juice)
– **1 cup** diced fresh peaches (peeled and pitted)
**For the Vanilla Custard Filling:**
– **2 cups** whole milk
– **½ cup** granulated sugar
– **4 large egg yolks**
– **3 tablespoons** cornstarch
– **1 teaspoon** vanilla extract
– **1 tablespoon** unsalted butter
**For the Lemon Glaze (Optional):**
– **1 cup** powdered sugar
– **2-3 tablespoons** fresh lemon juice
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#### **Instructions:**
**1. Make the Cake:**
– Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
– In a bowl, whisk together flour, baking powder, and salt. Set aside.
– In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla, lemon zest, and lemon juice.
– Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined. Fold in the diced peaches.
– Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
**2. Make the Vanilla Custard Filling:**
– In a saucepan, heat milk over medium heat until warm but not boiling.
– In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
– Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
– Remove from heat and stir in vanilla extract and butter. Let the custard cool completely, covering the surface with plastic wrap to prevent a skin from forming.
**3. Assemble the Cake:**
– Once the cakes are completely cool, slice each layer in half horizontally to create four layers.
– Spread a generous layer of vanilla custard between each cake layer.
– If desired, drizzle the top of the cake with lemon glaze (mix powdered sugar and lemon juice until smooth).
**4. Serve:**
– Slice and enjoy this refreshing, fruity, and creamy cake!
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This **Lemon Peach Cake with Vanilla Custard Filling** is a perfect balance of tangy, sweet, and creamy flavors. It’s sure to impress your guests! 🍑🍰