Lemon and Almond Streamliner Cake
This lemon and almond streamliner cake combines a dense almond cake with bright and tangy lemon custard - it's simple but so delicious.
Yield: 1 9-inch cake
For the custard
  • Grated zest of 2 meyer lemons
  • ¾ cup whole milk
  • ½ cup sugar
  • 4 egg yolks
  • ½ teaspoon fine sea salt
  • 2 tablespoons cornstarch
  • ½ cup meyer lemon juice (from approximately 3 lemons)
  • ½ cup (4 ounces) unsalted butter, cut into small cubes
For the cake
  • 1¼ cups cake flour
  • 1½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 6 oz almond paste, ?at room temperature
  • 10 tablespoons unsalted butter, room temperature
  • ⅔ cup sugar
  • 3 tablespoons canola oil
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, room temperature
  • ⅔ cup buttermilk, room temperature
For the custard
  1. Combine the lemon zest, milk, and ¼ cup sugar in a medium saucepan. Heat over medium-low heat until just hot and the sugar has dissolved. Meanwhile, in a heatproof bowl whisk together the egg yolks, remaining ¼ cup of sugar, and salt until well combined. Mix the cornstarch into the egg yolk mixture and then the lemon juice.
  2. Slowly whisk a third of the hot milk mixture into the yolk mixture, whisking constantly. Pour the yolk mixture into the saucepan with the rest of the milk mixture. Return to medium-low heat and, whisking constantly, cook until it begins to thicken and bubble. Once it is bubbling, cook it for an additional minute then remove from the heat and pour through a fine-mesh sieve into a clean bowl. Whisk in the butter until melted. Cover with plastic wrap and refrigerate until cool, about 2 hours.
For the cake
  1. Heat oven to 350F.
  2. In a large bowl, whisk together the cake flour, baking powder, and sea salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the almond paste, butter, sugar, canola oil, and vanilla. Mix on low speed until blended but then increase speed to high and cream until light and fluffy, about 5-7 minutes. Add in the eggs one at a time, beating well after each addition.
  4. Turn the mixer speed down to low and add the flour mixture in three additions, alternating with the buttermilk. Stop just before the last of the flour has been incorporated and mix the remaining flour in by hand with a rubber spatula.
  5. Pour the batter into a greased, parchment-lined 9-inch cake pan and spread it evenly. Place in the oven and bake for 42-45 minutes, or until a toothpick inserted in the center comes out barely clean.
  6. Cool the cake in the pan on a wire rack for 30 minutes. Invert onto a piece of parchment paper and then invert again so that it is right side up. Allow it to cool completely on the parchment paper.
  7. Place the cake right side up on a serving plate. Spread a thin layer of the lemon custard on the sides to seal it, then place the rest of the custard on top of the cake. Allow to set in the refrigerator for 30 minutes.
  8. Bring to room temperature before serving.
Recipe from Vintage Cakes
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/03/lemon-and-almond-streamliner-cake.html