A cloud of lemon fragrance! This super soft lemon cake is perfect for an afternoon break or a special breakfast. Soft and tasty, it melts in your mouth! Lemon is added both in the cream and in the cake batter, and especially the cream is added during baking, giving the dessert that unique sensation. The softest lemon cake you’ve ever tasted! Naturally, my advice is to use organic lemons because this recipe includes grated lemon peel. I used Sicilian lemons with a thick peel and an unmistakable aroma.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 580.86 (Kcal)
- Carbohydrates 70.77 (g) of which sugars 38.13 (g)
- Proteins 11.31 (g)
- Fat 30.32 (g) of which saturated 5.14 (g)of which unsaturated 23.66 (g)
- Fibers 1.01 (g)
- Sodium 123.71 (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
- 1 egg (medium)
- 1/4 cup sugar
- 1 pinch salt
- 3 tbsps cornstarch
- 1 lemon (grated peel)
- Half lemon (juice)
- 3/4 cup whole milk
- 2 cups all-purpose flour
- 3 eggs (medium)
- 3/4 cup sugar
- 1 tsp vanilla extract (natural)
- 1/4 cup Greek yogurt
- 2/3 cup sunflower oil
- 1/2 lemon (juice)
- 1 packet baking powder
- to taste powdered sugar
Tools
- Electric Whisks
- 1 Pan
- Parchment Paper
Steps
Let’s start by preparing the lemon cream. In a pot, pour an egg,
the sugar
and a pinch of salt.
Add the cornstarch
and whisk everything together, forming a little cream.
Add the milk and stir well
finally add the grated lemon peel and the juice of half a lemon.
Whisk and cook until it reaches the right consistency
Cover the surface with plastic wrap and let the cream cool.
Proceed with the cake. In a bowl, add the eggs,
The sugar and the natural vanilla extract
Start working with the electric whisk.
until the mixture is frothy. Add the oil slowly.
At this point, add the Greek yogurt
and the sifted flour with the baking powder
Make sure the flour is well absorbed
and add the lemon juice.
Now pour the mixture into a 9-inch springform pan lined with parchment paper, this way you won’t have difficulty removing it from the pan
Place the lemon cream in a pastry bag and decorate as if making a tart.
Bake in a hot oven at 350°F for 40 minutes, remove the parchment paper, dust with powdered sugar, and serve
