Lemon Cake with Water Cream. A simple and quick cake to prepare, perfect to serve as a dessert at the end of a meal.
If you love citrus flavors and soft cakes, this recipe is perfect. It is a cake perfect for every occasion, from a delicious breakfast to a refreshing snack, up to a light and fragrant end of a meal.
Its soft base, enriched with lemon notes, pairs perfectly with the lemon cream prepared with water that makes it lighter compared to classic creams.
Make sure to try it; it will win you over at the first taste.
Let’s see right away how to prepare the lemon cake with water cream.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 386.25 (Kcal)
- Carbohydrates 51.39 (g) of which sugars 30.28 (g)
- Proteins 6.66 (g)
- Fat 18.79 (g) of which saturated 2.84 (g)of which unsaturated 15.07 (g)
- Fibers 0.66 (g)
- Sodium 43.63 (mg)
Indicative values for a portion of 130 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 cake
- 4 eggs
- 1 cup g sugar
- 1/4 cup g lemon juice
- 3/4 cup g sunflower oil
- 2 cups g all-purpose flour
- 1 packet baking powder
- Half lemon zest
- 2 eggs
- 1/2 cup g sugar
- 1 1/4 cups g water
- 1/4 cup g lemon juice
- 1/4 cup g potato starch
- 1 lemon zest
Tools
- 1 Bowl
- 1 Mixer
- 1 Hand Whisk
- 1 Mold
- 1 Small Pot
- 1 Knife
How to prepare the Lemon Cake with Water Cream
First, prepare the base: inside a bowl, place the eggs and sugar. Mix with the electric mixer until you get a fluffy and frothy mixture.
Add the oil and lemon juice. Mix.
Add the flour, baking powder, and grated zest of half an untreated lemon. Mix with the electric mixer.
Pour the obtained mixture into a 28 cm mold previously buttered and floured. Bake in a hot static oven at 350°F and cook for about 30 minutes. Please check the cooking times based on your oven. Meanwhile, prepare the water cream.
Inside a small pot, place the eggs and sugar. Mix with a hand whisk.
Add the water and mix with the whisk.
Add the lemon juice and mix.
Add the potato starch and lemon zest. Mix with the hand whisk, being careful not to create lumps. Move to the stove and let the cream cook on low heat until it thickens. Stir continuously.
Remove the cake from the oven, and when it is completely cool, cut it in half with a knife. Moisten the base of the cake to your liking.
Fill with lemon water cream and close the cake.
If desired, dust with powdered sugar before serving.
Storage
The cake can be stored in the refrigerator, covered with plastic wrap or in an airtight container for 2-3 days. The unfrosted cake base can be stored at room temperature well covered for 2-3 days. The water cream can be stored in the refrigerator for up to two days.
FAQ (Questions and Answers)
What syrup should be used for the cake?
For a non-alcoholic syrup, you can use lemon juice diluted with water and a bit of sugar. For an alcoholic syrup, you can add a lemon liqueur like limoncello.
