The CAKE WITH LEMON CREAM is a rich and aromatic dessert, perfect for anyone who loves this wonderful citrus and also suitable for those watching their line but who don’t want to give up deliciousness. It’s an easy dessert to prepare, as you’ll see in the step-by-step recipe below, and can be served as a dessert after a meal, for an afternoon snack, or to accompany a cup of tea.
The peculiarity of this cake lies in its lightness and the fresh, intense lemon aroma, where the lemon truly takes center stage. The base is a soft yogurt cake, flavored with lemon zest and moistened with a syrup carrying the same scent, while the real burst of flavor comes from the lemon cream — light and very pleasant on the palate — which perfectly completes the cake. In short, a truly special cake that’s easy to make, to the delight of lemon lovers and anyone who enjoys good things.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 453.13 (Kcal)
- Carbohydrates 79.89 (g) of which sugars 52.60 (g)
- Proteins 6.89 (g)
- Fat 14.16 (g) of which saturated 1.83 (g)of which unsaturated 11.54 (g)
- Fibers 0.72 (g)
- Sodium 70.84 (mg)
Indicative values for a portion of 150 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
- 2 eggs (medium, at room temperature)
- approx. granulated sugar
- 1 pinch salt
- approx. sunflower seed oil
- approx. Greek yogurt (0% fat)
- lemon zest
- 2 cups all-purpose flour (farina 00) (250 g)
- 1 sachet baking powder
- 1/4 cup (2.1 oz / 60 g) approx. lemon juice
- 1 cup (8.45 fl oz / 250 g) approx. water
- approx. granulated sugar (for the cream)
- 5 tbsp cornstarch (maizena) (about 40 g)
- 1/2 cup (4 fl oz / 120 g) approx. water (for the cream)
- 2 tbsp lemon juice (about 30 g)
- 3 tbsp granulated sugar (about 40 g)
FOR THE LEMON CREAM CAKE YOU WILL NEED
- 1 Springform pan
- 1 Electric hand mixer
- 1 Whisk
- 2 Bowls
- 1 Pot
- 1 Saucepan
- 1 Citrus juicer
LEMON CREAM CAKE PROCEDURE
Preparing the LEMON CREAM CAKE is very easy.
In a large bowl, beat the eggs with the sugar until pale and frothy.
Add the oil in a thin stream while continuing to mix to incorporate it.
Add the yogurt and the lemon zest and combine. Finally, sift in the flour and baking powder and mix everything until you obtain a smooth batter.
Grease and flour a 8-inch springform pan. Pour in the batter, level the surface, and bake in a preheated conventional oven at 356°F for 40–45 minutes.
Juice the lemons until you have about 1/4 cup (approximately 60 g). Set the juice aside.
In a pot combine the sugar and cornstarch, then add the water and lemon juice and whisk until the mixture is smooth and free of lumps.
Place the pot over low heat and cook, stirring constantly with a whisk. As soon as the cream thickens and becomes almost translucent, remove it from the heat, transfer it to a bowl, cover with plastic wrap directly on the surface, and let cool to room temperature.
In a small saucepan put the water, lemon juice and sugar. Bring to a boil, then remove from heat and let the syrup cool.
Remove the lemon cake from the pan and slice it horizontally into two layers with a serrated knife. Moisten the first layer with the syrup and fill it with the lemon cream. Then moisten the inside of the second layer and place it on top of the cream.
Refrigerate the lemon cream cake for at least 30 minutes to allow the cream to set. At serving time, dust generously with powdered sugar.
