Creamy lemon cake: foolproof sweet recipe, fresh and fragrant with a creamy heart full of lemon that always wins everyone over, even those who are not passionate about sweets, just like the creamy orange cake
It is a dough very simple to make with few ingredients but with lots of lemon, just like the lemon cream tart, but what makes this lemon cake so delicious, is its egg-free lemon cream which I made following the recipe for the orange cream
Now all you have to do is get all the ingredients and try this super creamy delight and I’m sure it will win you over too. Let’s see what we need to make the creamy lemon cake: foolproof sweet recipe
HERE ARE SOME ALL-LEMON RECIPES THAT I’M SURE YOU’LL LIKE
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Creamy lemon cake simple and delicious breakfast sweet recipe, perfect also for a delicious snack, super tested recipe
- 2 eggs
- 4.5 oz lemon juice
- zest of two lemons (grated)
- 4.2 oz sugar
- 1.5 cups all-purpose flour
- 1 packet baking powder
- 2 oz sunflower oil
- powdered sugar (for dusting)
- 5.5 oz lemon juice
- 3.5 oz sugar
- 2 tablespoons water
- 2 tablespoons all-purpose flour
Tools
YOU WILL ALSO NEED….
- 1 Electric whisk
- 1 Bowl
- 1 Cake pan 9 inches
Steps
HOW TO PREPARE THE CREAMY LEMON CAKE
PREPARE THE CREAM: Put the sugar and flour in a saucepan, mix then add the water and lemon juice, mix well and if lumps form try to dissolve them, then put everything on the stove 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. Whisk the eggs very well with the sugar you blended with the peel, they should be nice and frothy, slowly add the lemon juice and 2 tablespoons of flour and then, still slowly, the oil. Finally add all the remaining flour and the sifted baking powder. Pour everything into a buttered and floured cake pan, I used a 8 inches one and lined it with parchment paper, bake everything at 350°F for about 30/35 minutes. Always adjust with your oven and do the toothpick test, mine was already ready after 30 minutes. Remove the cake from the oven and let it cool, cut it in half and fill with the cream, close it and dust with powdered sugar.
TIPS
IF YOU ADD ALMONDS TO THE MIX IT WILL BE EVEN MORE DELICIOUS
QUESTIONS
CAN I USE RICE FLOUR?
I HAVE NEVER MADE THIS CAKE WITH RICE FLOUR BUT I BELIEVE YOU CAN
