Stuffed Orange and Lemon Cake. A simple and quick cake to prepare. Perfect to serve as a dessert at the end of a meal.
Today I’m sharing the recipe of a cake that holds a special significance for me. The Stuffed Orange and Lemon Cake. This is not just any cake, it’s my daughter’s signature dish. The dessert all her friends would ask her to bring when we were invited for lunch or dinner. Its fame grew to the point that the first comment when we arrived was: did you bring your lemon cake?
The secret to its success is its incredible freshness. The balance between the lemon juice and the sweetness of the orange creates a delicious flavor that captivates from the first bite.
The soft texture of the base perfectly soaked, and the creaminess of the citrus cream make it perfect for any occasion, from snack time to the end of a meal.
Today I share with you this recipe, kept for a long time in my daughter’s recipe book and in my heart.
But let’s see right away how to prepare the stuffed orange and lemon cake.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 4 eggs
- 7/8 cup g sugar
- 1 lemon zest
- 3/4 cup g sunflower oil
- 3 1/2 tbsp g lemon juice
- 3 1/2 tbsp g orange juice
- 2 1/4 cups g all-purpose flour
- 1 packet baking powder
- 2 eggs
- 1/2 cup g sugar
- 1 lemon zest
- 1/4 cup g potato starch
- 1/3 cup + 1 tbsp g water
- 7/8 cup g orange juice
- 1 lemon juice
- Half orange juice
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Mixer
- 1 Knife
- 1 Pan
- 1 Saucepan
How to prepare the stuffed orange and lemon cake
In a bowl, combine the eggs, sugar, and the grated zest of an untreated lemon. Mix with the electric mixer.
Add the oil, lemon juice, and orange juice. Mix with the electric mixer.
Add the flour and baking powder. Mix well, being careful not to create lumps.
Pour the obtained mixture into a 9.5-inch pan previously buttered and floured. Bake in a preheated static oven at 356 °F. Let it bake for about 25/30 minutes. Be sure to check the baking times according to your oven.
Meanwhile, prepare the cream. In a saucepan, combine the eggs, sugar, zest of one lemon, potato starch, water, and orange juice.
Mix with the hand whisk. Move to the stove and let the cream cook until it thickens. Stir continuously.
Remove the cake from the oven, let it cool, then divide it in half.
In a bowl, combine the juice of half an orange and the juice of one lemon. Mix and use the mixture to soak the cake base.
Add the cream on the cake and level it. Cover with the second layer of cake and if desired, dust with powdered sugar.
Store in the refrigerator until ready to serve
Storage
The cake can be stored in the refrigerator, covered or in an airtight container, for up to 3-4 days. Freezing is not recommended once stuffed.
FAQ (Frequently Asked Questions)
Can I replace potato starch?
It’s possible to replace potato starch with cornstarch in the same quantity.
