I don’t know about you, but here, twice a year, we end up with pounds and pounds of lemons to use up, and one of the few recipes with which I manage to use quite a lot of them is this one. The lemon cake with water lemon cream is a soft and refreshing dessert, perfect to enjoy at any time of the day.
Other lemon recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 318.30 (Kcal)
- Carbohydrates 53.98 (g) of which sugars 37.50 (g)
- Proteins 4.45 (g)
- Fat 10.97 (g) of which saturated 3.18 (g)of which unsaturated 7.42 (g)
- Fibers 0.52 (g)
- Sodium 22.61 (mg)
Indicative values for a portion of 100 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
- 3 eggs
- 1 cup sugar
- 5 tbsp vegetable oil
- 1/4 cup lemon juice
- 1 2/3 cups all-purpose flour
- 1 packet baking powder
- 1/2 cup lemon juice
- 1/2 cup water
- 2 tbsp butter
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 lemon zest (grated)
- to taste powdered sugar
Tools
- Citrus Juicer
- Hand Mixer
- Cake Pan
Steps
To prepare the lemon cake, start with the base. Place the sugar and eggs in a bowl, then beat with an electric mixer. Add the oil and lemon juice. Gradually add the flour while continuing to mix with the mixer. Finally, add the baking powder and mix until you get a smooth batter.
Take a round pan 8-9 inches in diameter, grease and flour it, then pour the batter inside. Bake in a preheated oven at 350°F for 35-40 minutes. Do the toothpick test before removing from the oven.
While the cake is baking, prepare the water lemon cream. Pour the flour and sugar into a saucepan, and start mixing while adding the water gradually.
Now add the lemon juice along with the grated lemon zest and butter. Place over low heat. Stir continuously and gently while waiting for the cream to thicken. As soon as it starts to simmer, turn off the heat. Pour the cream into a bowl and let it cool.
Once the cake base is ready, remove it from the oven and let it cool completely. Once cool, cut the base in half to obtain two equally thick disks. Fill with lemon cream, which will now have a gelatinous consistency. Cover with the second disk, then dust with powdered sugar and serve.
Storage
The lemon cake keeps well under a glass dome for 3-4 days.
