Soft cake with lemon cream: a soft and fragrant cake perfect to serve as a dessert at the end of a meal. Simple and quick to prepare.
If you are looking for a soft and fresh dessert, this cake is the perfect recipe. Ideal for finishing a dinner or a refined snack. Its dairy-free water cream makes it incredibly fragrant and not too heavy. A perfect balance between the sweetness of the base and the tart note of the lemon that will conquer everyone at the first bite.
But let’s see right away how to prepare the soft cake with lemon cream.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 3/4 cup sugar
- 1/4 cup milk
- 1/4 cup sunflower oil
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 egg
- 1 lemon juice
- 3 tbsp potato starch
- 1/2 cup sugar
- 2/3 cup water
Tools
- 1 Bowl
- 1 Beater
- 1 Knife
- 1 Small pot
- 1 Cake mold
How to prepare the soft cake with lemon cream
In a bowl, place the eggs and sugar. Mix with the electric beater until you obtain a fluffy and foamy mixture.
Add the milk and oil. Mix with the electric beater.
Add the flour and baking powder. Mix well, being careful not to create lumps.
Pour the mixture into a previously greased and floured 8-inch cake mold. Bake in a preheated static oven at 356°F. Let it bake for about 30 minutes. Please check the cooking times based on your oven by doing the toothpick test.
Once out of the oven, let it cool and cut the cake in half.
Prepare the cream:
In a bowl, place the egg and sugar. Mix with the electric beater.
With the beaters moving, slowly add the lemon juice and water.
Finally, add the potato starch. Mix well. Pour the mixture into a small pot and move to the stove. Cook the cream until it thickens. You should obtain a smooth and homogeneous mixture.Fill the cake with the cream. Store in the refrigerator until ready to serve.
If you like, sprinkle with powdered sugar before serving.
Storage
The cake can be stored in the refrigerator, covered with a glass dome or in an airtight container for up to 3/4 days. Since it contains an egg-based cream, it is essential not to leave it at room temperature for too long.
