Golden Lemon Cake

Ingredients:

Lemon Custard Filling
Pinnacle Instant Custard – 110g
Lemon Juice – 100g
Water – 300g
Unsalted Butter (Melted) – 60g

Base Cake
Butter Cake Mix Code:NC – 1000g
Unsalted Butter – 300g
Pinnacle Margarine – 300g
Whole Eggs – 550g
Lemon Oil – 5g
Lemon Zest – 2.5g

Lemon Chocolate
White Chocolate – 220g
Oil – 5g
Lemon Yellow Colour (Oil Base) – 2g

Bake Like a Pro with Our Delicious Pastries Recipe!

Love pastries? 🎂 Now you can create your own batch of mouthwatering treats with our exclusive recipe!

✨ What’s inside:

• Easy-to-follow instructions
• Pro tips for perfect pastries
• A sprinkle of magic for that bakery-quality taste

📥 Download the recipe now and start baking!

Get the Recipe

Your next delicious creation is just a click away! 🍪

Baking Step:

1. For lemon custard, whisk all ingredients until well combined and set aside.
2. For cake base, using paddle, mix butter cake mix, unsalted butter, and margarine at slow speed for 1 minute.
3. Scrape down sides and continue mixing at high speed for 7 minutes.
4. Add in eggs, lemon oil and lemon zest mix at slow speed for 1 minute.
5. Scrape down sides and continue mixing at high speed for 3 minutes.
6. Pipe 15g batter into non-stick lemon shape tray and pipe 10g lemon custard on top, cover with 15g batter on top.
7. Bake at 170°C (top and bottom heat) for 23 – 25 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
8. Remove from oven and let it cool.
   

Lemon Chocolate Baking Step: 

1. For lemon custard, whisk all ingredients until well combined and set aside.
2. For cake base, using paddle, mix butter cake mix, unsalted butter, and margarine at slow speed for 1 minute.
3. Scrape down sides and continue mixing at high speed for 7 minutes.
4. Add in eggs, lemon oil and lemon zest mix at slow speed for 1 minute.
5. Scrape down sides and continue mixing at high speed for 3 minutes.
6. Pipe 15g batter into non-stick lemon shape tray and pipe 10g lemon custard on top, cover with 15g batter on top.
7. Bake at 170°C (top and bottom heat) for 23 – 25 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
8. Remove from oven and let it cool.