This lemon pan cake is a real surprise: while it bakes in the oven the cream melts into the batter, making the cake soft, very fragrant and creamy just enough. A super easy dessert to prepare and perfect if you love soft cakes with an intense lemon scent. Soft, fragrant and incredibly creamy, this lemon pan cake is a true comfort. The intense lemon aroma makes every slice delicate and irresistible.
The secret of the irresistible aroma?
Here the lemon is not just grated zest: it’s used whole, peeled (supreme) and blended into the batter, just like the lemon and almond cake.
Also, the cream and the base bake together and that’s why it stays soft and moist for several days.
I’ll tell you why you should try it:
it’s easy to make, stays soft and moist for several days and tastes even better the next day
And now I’ll tell you the secret of its creaminess:
The lemon cream is added once before baking and then almost at the end of baking — this detail makes it special.
If you try it send me a photo: I love seeing your versions! Or leave a comment on my social Facebook or Instagram
If you love soft lemon desserts here are three foolproof recipes
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
A fragrant and creamy cake that comes together in a few steps and wins you over at first bite.
- 3 eggs
- 2/3 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- 1/3 cup sunflower oil
- 4 oz lemon pulp (about 2 untreated lemons and the grated zest)
- 1/2 cup granulated sugar
- 2 tbsp water
- 2 tbsp all-purpose flour
- 2/3 cup lemon juice
- powdered sugar (for dusting)
- a few lemon zest (for decorating)
Steps
Just a few steps to transform simple ingredients into a soft and irresistible cake.
Prepare the lemons: grate the lemon peel and set it aside, supreme the lemons (remove the white pith) and then blend them.
Prepare the lemon cream: for the lemon cream follow this recipe.
Prepare the soft and fragrant base: Beat the eggs with the sugar until pale and fluffy, then add the oil in a thin stream, the grated lemon zest and the blended lemon puree. Finally sift the flour with the baking powder and fold it into the batter.
If you want to add something to the batter, like chopped almonds or a chopped apple, this is the right moment
Pour and bake: Pour half of the batter into a round pan about 9.5 in (24 cm) lined with parchment paper, add a few tablespoons of lemon cream, then cover everything with the remaining batter and bake at 356°F for about 20 minutes. Take it out of the oven, spread all the remaining cream on top and bake again until fully cooked — it will take about 35 minutes in total, but adjust according to your oven and do the toothpick test. Once baked let it cool, dust with powdered sugar and decorate with a few strips of lemon zest — they go perfectly.
Tips and variations
add white chocolate chips, add grated coconut for a summery touch
