The cake with lemon cream is one of those desserts that conquer at the first bite: soft, light, and fragrant, a real cloud of sweetness. I prepared it on a rainy morning with my girls and my little one who put his hands everywhere, turning a gray day into a special moment full of laughter and the scent of butter, sugar, and lemons. It’s a simple dessert, perfect to enjoy for breakfast or as a snack, maybe with a cup of tea or a nice coffee.
This cake is filled with the lemon cream that I have had on my blog for a while, a simple and quick recipe. You will find all the steps to prepare it in a few minutes.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cake with Lemon Cream
- 4 eggs
- 1 cup g sugar
- 1/3 cup ml vegetable oil
- 1 1/2 cups g all-purpose flour
- 3/4 cup g potato starch
- 1 packet baking powder
- lemon cream
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Saucepan
- 1 Wooden spoon
Steps to Prepare the Cake with Lemon Cream
Preparing the lemon cake is really simple.
In a bowl, break the eggs and add the sugar. With the help of electric whisks, whip everything for a few minutes until you get a fluffy and frothy mixture. This step is important to give lightness to the cake.
Gradually add the vegetable oil in a stream into the egg and sugar mixture. Continue to whip until fully absorbed.
Add a pinch of salt and the flour little by little. Add the potato starch, and continue to work everything for 5 minutes until you get a lump-free mixture. Finally, add the sifted baking powder to ensure regular rising during cooking. Work for a few seconds ensuring the baking powder is well distributed throughout the dough. Butter and flour a round mold of 9-10 inches in diameter, or line it with parchment paper. Pour the dough into the mold and level the surface with a spatula. Bake in a preheated ventilated oven at 338°F for about 30 minutes. Always check the cooking by inserting a toothpick in the center of the cake.
While the cake cools, prepare the lemon cream by clicking here.
Once baked, let the cake cool in the mold for fifteen minutes, then gently remove it and let it cool on a rack. With a long knife, divide the cake into two discs. Spread the lemon cream on the base of the cake and distribute evenly to the edges. Gently place the second cake disc on top, pressing lightly to adhere well. Dust with plenty of powdered sugar and let the cake rest for an hour.
Cut a nice slice and enjoy this delicious cake!!
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