Creamy lemon cake: foolproof dessert recipe, fresh and fragrant with a creamy heart rich in lemon that always wins everyone over, even those who are not into sweets, just like the creamy orange cake
It is a simple batter to make with few ingredients but lots of lemon, just like the lemon cream tart, but what makes this lemon cake very delicious is its egg-free lemon cream that I made following the orange cream recipe
Now all you have to do is gather all the ingredients and try this super creamy delight, and I am sure it will win you over too. Let’s see what we need to make the creamy lemon cake: foolproof dessert recipe
HERE ARE SOME ALL-LEMON RECIPES I AM SURE YOU WILL LIKE
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Creamy lemon cake simple and delicious breakfast dessert, also perfect for a delightful snack, super tested recipe
- 2 eggs
- 4/5 cups lemon juice
- zest of two lemons (grated)
- 1/2 cup sugar
- 1 1/2 cups all-purpose flour
- 1 packet baking powder
- 3 1/2 tbsp sunflower oil
- powdered sugar (for dusting)
- 3/4 cup lemon juice
- 1/2 cup sugar
- 2 tbsp water
- 2 tbsp all-purpose flour
Tools
YOU WILL ALSO NEED….
- 1 Electric whisk
- 1 Bowl
- 1 Cake pan 9.5 inches
Steps
HOW TO MAKE CREAMY LEMON CAKE
MAKE THE CREAM: Place sugar and flour in a small pot, stir, then add water and lemon juice. Mix well, if lumps form, try to dissolve them. Then place everything on low heat and let it thicken. Remove from heat and let it cool.
Wash the lemons and peel them, I used about 6 depending on their size. Extract the juice you need. Blend the peel with the sugar. Beat the eggs very well with the sugar blended with the peel until they are nice and frothy. Gradually add lemon juice and 2 tablespoons of flour, then gradually add the oil. Finally, add all the remaining flour and sifted baking powder. Pour everything into a greased and floured 8-inch pan lined with parchment paper. Bake at 350°F for about 30/35 minutes. Always adjust according to your oven and do the toothpick test; mine was ready after 30 minutes. Remove the cake from the oven and let it cool. Cut it in half and fill it with the cream, close it, and dust with powdered sugar.
TIPS
ADDING ALMONDS TO THE BATTER WILL MAKE IT EVEN MORE DELICIOUS
QUESTIONS
CAN I USE RICE FLOUR?
I HAVE NEVER MADE THIS CAKE WITH RICE FLOUR, BUT I BELIEVE YOU CAN
