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Best Filled Lemon Cake

What do you get when you combine lemon, blueberries, pastry cream, and almonds? Well, the best lemon cake ever.  Be your own pastry chef with these delicious individual cakes. Try it tonight.
Prep Time40 minutes
Cook Time40 minutes
cooling time2 hours
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 14

Ingredients

  • 1 box lemon cake mix

Blueberry Filling

  • 16 oz fresh blueberries
  • 2 tbsp Chambord
  • 1 tbsp sugar
  • 1 tsp cornstarch

Almond Pastry Cream

  • 1 1/4 cup whole milk
  • 3 tsp almond flavoring
  • 4 large egg yolks
  • 1/4 cup sugar
  • 2 tbsp flour
  • 2 tbsp cornstarch
  • 1/2 cup heavy whipping cream

Candied Lemon Slices

  • 1 lemon
  • 1 cup water
  • 1 cup sugar

Whipped Cream topping

  • 2 cups heavy whipping cream
  • 1 tsp almond flavoring
  • 1/4 cup sugar

Instructions

Blueberry Filling

  • In a medium sauce pot at medium heat add have the berries, Chambord, sugar.  
  • Dissolve the cornstarch in as little water as possible. Then add to the blueberries cooking.
  • cook the mixture for about 10 minutes until the berries start to break down and the sauce begins to thicken. 
  • Refrigerate for about 20 minutes until completely cool.

Candied Lemon Slices

  • In a medium pan under medium heat add the water and sugar.
  • Slowly stir until sugar is dissolved and it start to simmer.
  • Slice the lemon very thinly.
  • Add the lemon slices to the liquid.  
  • Cook for about 5 minutes until the rind becomes translucent. 
  • remove slices from the liquid and place on parchment paper to dry.

Almond Pastry Cream

  • In a medium size heatproof bowl add the egg yolks and sugar and whisk together.
  • Sift the flour and cornstarch together add it to the egg mixture. Whisk the egg mixture until it form a paste like texture.
  • In a medium saucepan over medium heat add the milk and almond flavoring.
  • Bring to a simmer and remove from heat.
  • Slowly drizzle the milk into the egg mixture using a whisk at the same time to combine. Return it back to the saucepan and cook for about 3 minutes until thick and smooth.
  • refrigerate for around 2 hours until completely cool. 
  • While cooling whip the heavy cream to firm peaks with a mixer.
  • fold it into the the cooled egg mixture. 

Whipped Cream

  • Combine all ingredients into a mixer bowl and whip until firm peaks using a mixer.

Cake Mix

  • follow the cupcake instructions on your cake mix box.
  • Spray pan with pan spray with oil. Add cake mix to the individual cake pan mold and fill until about 3/4 full.
  • Follow the cupcake cooking time on your cake box.
  • Using a small knife or spatula slide around each cake to release from the side. Flip and remove cakes.
  • continue this process until cake mix is used up.

Assembly

  • fill each cup 1/2 way with pastry cream.
  • fill the remainder with blueberry filling.
  • Using a pastry bag and star tip pipe a whip cream swirl on top of the cake.
  • Garnish with candied lemon slice, fresh blueberries and almond slices. 

Notes

The cake pan i used should be on top of the page from Amazon.