The Lemon Cream Cake is a true masterpiece sprinkled with powdered sugar. The unique combination of fluffy, aromatic cake and velvety, refreshing lemon cream makes it irresistible. The subtle sweetness, balanced by intense citrus notes, makes every bite a journey to a lemony destination. You will definitely love it...
DIFFICULTY LEVEL
Medium
Medium
BAKING TIME
40 - 45 min
40 - 45 min
QUANTITY
30 cm cake
30 cm cake
Ingredients
For the lemon cream
- 500 g milk
- 90 g sugar
- 2 egg yolks
- 40 g corn starch/ corn flour
- 2 tbsp of lemon zest
- 5 tbsp of lemon juice
- 4 - 5 drops of lemon extract (optional)
For the cake
- 440 g all - purpose flour, sifted
- 16 g baking powder
- 220 g milk
- 2 tbsp of lemon zest
- 4 tbsp of lemon juice
- 1/2 tsp of lemon extract (optional)
- 3 large eggs
- 240 g sugar
- 160 g seed oil
How to
For the lemon cream
- In a saucepan, add all the ingredients for the cream and mix.
- Transfer the pot to medium heat and boil until it thickens.
- Cover with plastic wrap that rests on top of the cream and allow to cool.
For the cake
- Sift the flour and baking powder.
- Sift the flour, add the baking powder and mix.
- In a mixer's bowl, beat the sugar and eggs until fluffy.
- Gradually add the seed oil, zest, juice and lemon extract.
- Continue with the flour and milk, adding them alternately.
- Pour the mixture into a buttered and floured round baking pan (30 cm).
- Flatten the surface and after transferring the cream to a piping bag, create various shapes of your choice.
- Bake in preheated oven (set to fan) at 340 οF - 170 οC for 40 - 45 min.
- When the cake is cool, sprinkle with icing sugar.
Note from Greek jar:
Since I love lemon cream, I think I'll add some more to my cake next time I make it...
