Are you looking for a delicious, good-looking cake that isn’t too complicated to make? I assure you that this Lemon cake is just what you need. The grid that forms during baking makes it particularly appealing to the eye. And if you’re thinking of skipping the recipe because it requires using a pastry bag, let me reassure you right away. Even I am not skilled at handling a pastry bag. So, if I managed to do it, you won’t have any problems either. You’ll feel how soft, tasty, delicate, and delicious this cake is.
Other lemon desserts you mustn’t miss:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 12 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 300.81 (Kcal)
- Carbohydrates 34.05 (g) of which sugars 17.67 (g)
- Proteins 5.45 (g)
- Fat 16.95 (g) of which saturated 3.94 (g)of which unsaturated 12.03 (g)
- Fibers 0.62 (g)
- Sodium 60.33 (mg)
Indicative values for a portion of 78 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the lemon cake
In this recipe, you’ll need an organic lemon untreated since the peel of other lemons is not edible.
- 1 egg (medium)
- 1/4 cup sugar
- 2 tbsps cornstarch (maizena)
- lemon zest
- 2 tbsps lemon juice
- 3/4 cup milk
- 2 tbsps butter
- 3 eggs (medium)
- 2/3 cup sugar
- 1 pinch salt
- 2/3 cup vegetable oil
- 3 1/2 tbsps plain yogurt
- 2 cups all-purpose flour
- 1 packet baking powder (16 g)
- 2 tbsps lemon juice
- sliced almonds
- powdered sugar
Tools
- 1 Small pot
- Zester for citrus
- Hand whisk
- Plastic wrap
- Electric mixer
- 1 Bowl
- 1 Spatula
- Sieve fine mesh
- Pastry bag
- 1 Springform pan 24 cm diameter
Preparation of the lemon cake
Put the egg, sugar, and cornstarch in a small pot and mix them well with a small hand whisk.
Wash the lemon well and take the zest with a citrus zester.
Pour the milk into the small pot, then add the zest of one lemon and 2 tablespoons of juice (from about half a lemon) and mix.
Place the pot on the stove and cook the mixture over medium-low heat, stirring continuously until it becomes a thick cream.
Remove from the heat, add the butter, and incorporate it perfectly.
Finally, cover the lemon cream with contact plastic wrap and let it cool at room temperature while proceeding with the rest of the preparation.
Break the eggs into a large bowl; add the sugar and a pinch of salt and beat with an electric mixer until you get a light and frothy mixture.
Pour the oil in a thin stream while continuing to work the dough with the mixer.
Then add the plain yogurt and beat again.
At this point, start adding the flour gradually, sifting it together with the baking powder through a fine mesh sieve. Incorporate it into the mixture by stirring with a spatula.
Finally, add the juice of the remaining lemon and stir again with the spatula.
Pour the obtained mixture into a 24 cm diameter springform pan previously lined with parchment paper and level it well.
Give a quick stir to the now lukewarm lemon cream and transfer it to a pastry bag with a smooth nozzle that is not too large. Then draw horizontal lines on the surface of the cake.
Complete the grid by drawing vertical lines.
Then distribute the cream along the entire circumference of the cake as shown in the photo
Finally, distribute the almond slices inside the squares formed on the surface.
Bake the lemon cake in a preheated static oven at 356°F for 40 minutes, covering it with a sheet of foil in the last minutes of cooking if the surface becomes too golden.
Remove the lemon cake from the oven and let it cool completely before removing it from the mold. Transfer it to the serving plate and dust it with powdered sugar. Enjoy! Paola
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