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These Lemon Cream-Filled Vanilla Cake Bars are soft, tender cake squares layered with a luscious lemon-scented vanilla pastry cream. The combination of zesty citrus and smooth vanilla custard creates a light, refreshing treat that’s perfect for afternoon tea, holiday platters, or whenever you crave a delicate dessert that isn’t too sweet. With a golden sponge base and creamy filling, this recipe strikes the ideal balance between comfort and elegance.
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time: 2 hours (includes cream thickening and chilling)
Total Time: 2 hours 45 minutes
Yield: 12 cake bars
Cuisine: European Dessert / Homemade Pastry
Ingredients
For the Cake:
- 1 egg
- 80 grams sugar
- 80 ml sunflower oil (or light vegetable oil)
- Zest of 1 lemon
- 180 grams all-purpose flour
- 5 grams baking powder (about 1 teaspoon)
For the Cream Filling:
- 400 ml milk
- 1 egg yolk
- 10 grams vanilla sugar (or 1 tsp vanilla extract)
- 4 tablespoons sugar
- 2 tablespoons cornstarch
- Juice and zest of ½ lemon
Step-by-Step Cooking Directions
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