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5. **Add Dry Ingredients and Milk**: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Start and end with the dry ingredients, mixing just until combined each time. Be careful not to overmix.
6. **Bake the Cake**: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
#### Step 2: Prepare the Vanilla Custard Filling
1. **Heat the Milk**: In a medium saucepan, heat the milk over medium heat until it’s warm but not boiling. Stir occasionally to prevent it from scorching.
2. **Whisk the Egg Yolks and Sugar**: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and creamy.
3. **Temper the Eggs**: Once the milk is warmed, slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.
4. **Cook the Custard**: Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a simmer. This will take about 5-7 minutes. Once thickened, remove from heat.
5. **Finish the Custard**: Stir in the vanilla extract and butter until both are completely incorporated. Let the custard cool slightly before using it as a filling.
#### Step 3: Assemble the Cake
1. **Layer the Cake**: Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous amount of vanilla custard filling over the top of the cake.
2. **Top with the Second Cake**: Place the second cake layer on top of the custard filling. Press down gently to help the layers stick together.
3. **Add the Peach Topping**: Arrange the peach slices on top of the cake in a decorative pattern. If you like, sprinkle a little sugar over the peaches to enhance their sweetness.
4. **Chill (Optional)**: For best results, chill the cake in the fridge for 1-2 hours to let the custard firm up slightly and the flavors meld together.
5. **Garnish**: If desired, garnish with fresh mint leaves for an extra pop of color and a refreshing herbal note.
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### Tips for the Perfect Lemon Peach Cake
1. **Use Fresh Peaches**: While canned peaches can be used in a pinch, fresh, ripe peaches will provide the best flavor and texture. Look for peaches that are slightly soft but not overly ripe.
2. **Make the Custard Ahead**: The custard can be made a day or two in advance. Just cover it with plastic wrap and refrigerate it until you’re ready to assemble the cake.
3. **Adjust Sweetness**: If you prefer a sweeter custard, feel free to add a bit more sugar to the custard mixture. Just be mindful not to over-sweeten the peaches, as their natural sweetness will shine through.
4. **Serve with Whipped Cream**: For an extra indulgence, serve the cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side.
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### Why This Recipe Works
The **Lemon Peach Cake with Vanilla Custard Filling** is a perfect balance of flavors and textures. The light and zesty lemon cake is the ideal base for the rich, velvety vanilla custard filling, while the fresh peaches add a juicy, sweet contrast. The custard adds an indulgent creaminess that makes this cake feel extra special. Plus, it’s a versatile dessert that can be enjoyed year-round, but especially during the summer when peaches are in season.
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### Conclusion
This **Lemon Peach Cake with Vanilla Custard Filling** is a showstopper dessert that combines bright, citrusy flavors with the sweetness of peaches and the smooth richness of vanilla custard. Whether you’re serving it for a special occasion or simply craving something indulgent, this cake will be a hit with everyone. With its balance of tart, sweet, and creamy flavors, it’s a dessert that’s as delicious as it is beautiful. Treat yourself and your loved ones to a slice of this heavenly cake—you won’t regret it!
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