Lemon cake; 8 recipes for delicious baking at home

Lemon cake - 8 recipes for delicious baking at home

Lemon cake is a savory dessert with a citrus scent that will certainly appeal to adults and children, on weekdays or for special occasions. To make the first “Schisandra” you will need 2 hours of free time and not a bad mood.

Basic recipe for savory baked goods

The basic baking recipe is a dessert made from a soft sponge cake with notes of citrus and delicate cream.

To make biscuit dough you will need:

• 270 g butter;
• 300 g sweet sand;
• 1 packet of vanilla sugar;
• 7 large chicken eggs;
• 3 g salt;
• 60 ml lemon juice;
• 5 g baking powder or soda;
• 70 g potato starch;
• 300 g premium flour;
• zest of 2 lemons.

The presented quantity of ingredients is enough to create a dessert for 2-4 people.

1. Heat the butter to room temperature, mix with vanilla and regular sugar, add lemon juice and zest. Add chicken eggs one at a time into the resulting mixture. Combine the oil mass with the remaining dry ingredients.
2. Grease a baking dish of the desired size generously with soft butter and sprinkle with a little sifted flour. Transfer the finished dough into the prepared container and place it in an oven preheated to 180 degrees for 45 minutes.
3. Cool the finished biscuit to room temperature and cut into several thin cakes. Cover any layer with pre-prepared cream.

For lemon dessert, you can use custard or sour cream. As a decoration, use citrus fudge made from 30 ml of freshly squeezed lemon juice and 150 g of sweet powder.

Lemon cake from Ira Allegrova

Ira Allegrova’s recipe allows you to prepare the most delicate and fragrant pie with apples and citrus fruits.

To create sweets you need:

• 200 g soft butter;
• 3 tbsp. sweet sand;
• 2 chicken eggs;
• 2 tbsp. l. fat sour cream;
• 1 tbsp. l. crushed lemon zest;
• 450 g of sifted premium flour;
• ½ tsp. soda or baking powder;
• 3 lemons and the same number of greenish apples;
• 15 g instant gelatin;
• 4 tbsp. l. potato starch;
• sweet powder;
• a pinch of vanillin.

The quantity of ingredients presented is enough to make a large cake for 10 people.

1. Mix softened butter fat with 2 tbsp. sweet sand and carefully grind.
2. Add eggs, soda, lemon zest and sour cream to the oil mixture. Beat the resulting mixture with a mixer at medium speed until the sugar is completely dissolved. Add flour evenly and knead the dough.
3. Divide it into 2 halves and place one in the freezer. We place the remaining part in a baking dish, making sides 1–2 cm high. Place the workpiece in the oven, preheated to 180 degrees, for 20 minutes.
4. For the inside, fill the lemons with bubbling drinking water and let sit for 1 minute. Cut the scalded citruses into quarters and remove the seeds. We pass the prepared fruits through a meat grinder. Add gelatin and 1 tbsp to the resulting mixture. sweet sand.
5. Chop the previously washed apples into small cubes and mix with the citrus mass.
6. Take the prepared cake base out of the oven, sprinkle it with potato starch and spread the apple-lemon filling in an even layer. Rub the frozen dough on top.
7. Return the dessert to the oven for another 45 minutes. Sprinkle the finished cake with sweet powder.

The delicacy can be served only after it has cooled completely. If you cut into a hot pastry, the inside will leak out.

With curd-lemon interior

Lemon curd cake is easy to make and doesn't require a ton of culinary experience.

• 1.5 tbsp. sweet sand;
• 100 g butter;
• 1 tbsp. premium flour;
• 1 tsp. slaked soda with vinegar;
• 100 g cottage cheese;
• ½ lemon;
• chicken egg.

From the presented quantity of goods you will get a small cake that can be served to up to 4 people.

1. Grind the chilled butter with ½ tbsp. sweet sand, then add soda and oil. Knead the dough until a homogeneous dense texture is obtained.
2. We lay out the prepared container and distribute it moderately, forming sides 2 cm high. Place the base for the cake in the refrigerator.
3. Grind cottage cheese with 2 tbsp. l. sugar and egg yolk until a homogeneous mixture is obtained. Distribute the resulting mass on the donut.
4. Pour boiling water over the lemon and pass through a meat grinder. Add ½ tbsp to the citrus pulp. granulated sugar, mix thoroughly until the sweet crystals are completely dissolved. Spread the resulting mixture sparingly over the insides of the curd.
5. Place the cake in the oven and bake at 160–180 degrees for 50 minutes.

To avoid destroying the product when removing it from the mold, it is better to use spring-forming utensils. It is recommended to cool the dessert before serving.

Great dessert with meringue

Lemon cake with meringue not only has an indescribable taste, but also a cool appearance. It will take no more than 1 hour to make it.

• 250 g regular sugar;
• 120 g premium flour;
• 115 g butter;
• 2 lemons;
• 2 testicles;
• 2 egg whites;
• 3 tbsp. l. cool drinking water;
• a pinch of salt.

The presented quantity of components is calculated to obtain a cake in a mold with a diameter of 20 cm.

1. Using a blender, grind the flour, 60 g of chilled butter, salt and 40 g of granulated sugar. Add water to the acquired mass and knead until a homogeneous mixture is formed. Place the finished dough in the refrigerator.
2. We remove the zest from the lemons and place it in a container along with 50 g of sweet crystals and eggs. Squeeze the juice out of the fruits. We carefully combine the components of the future cream until smooth and put it on fire. Cook the lemon curd until thick, add 55 g of butter. Cover the finished cake filling with film so that it comes into contact with the citrus mass, and put it in the refrigerator.
3. Roll out the dough and place it in a mold, forming sides 4 cm high. To prevent the edges from falling, secure them with a foil roller. Place baking paper and dry peas on the bottom. Place the base in an oven preheated to 200 g and cook until golden brown.
4. In a separate container, combine 160 g of sweet sand and egg whites, place in a water bath and stir until the crystals are completely dissolved. Beat the homogeneous protein mass with a mixer. Remove the container with the slightly thickened mixture from the heat and continue working with the device until dense peaks form.
5. Spread the lemon filling in an even layer on the finished product, and the protein part on top of it. Place the assembled cake in the oven for 5 minutes to brown the meringue.

It is recommended to serve the dessert when it has cooled, because when hot, the cream becomes watery and does not hold its shape.

Cake with lemons in a slow cooker

In just 1 hour you can prepare a delicious cake in a slow cooker. The presented recipe will allow you to make a treat for 8 people.

• 3 testicles;
• 4 tbsp. l sour cream;
• 1 tbsp. premium flour;
• 1.5 tbsp. sweet sand;
• 1 tsp. baking soda;
• 50 g butter;
• lemon;
• salt to taste.

1. Beat 2 eggs, mix in sweet sand. Add salt, soda, 1 tbsp. sweet crystals and sour cream. Knead a homogeneous watery dough.
2. Turn on the multicooker to the “Baking” mode and set the time to 45 minutes. After 5 min. Grease the bowl with oil and sprinkle with flour. Pour in the dough and set to bake for 40 minutes.
3. To make the cream, beat the chicken egg and the remaining sugar, add lemon zest and juice. Add butter and cook the resulting mixture to the required thickness.
4. We take out the cake, cut it into several parts, and after cooling, grease it with the previously purchased cream.

This wonderful cake tastes just as good as those baked in the oven.

Step-by-step production from Andy Chef

Andy the chef came up with a recipe for a lemon cake that cannot be compared to any other in taste. You can choose the serving method according to your preferences, but the basis of the dessert is the most delicate citrus cream.

Cake “Lemon”

Happy New Year and Merry Christmas! The cake comes out soft, juicy, with a pronounced fresh lemon taste. Starch can be replaced with the same amount of flour. If the mixer power is low, you can add 1 tsp to the dough to be on the safe side. baking powder.

Ingredients for “Lemon Cake”:

For the biscuit

• Chicken egg (group C1) – 5 pcs.
• Sugar - 130 g
• Vanilla sugar - 5 g
• Salt - 1 pinch.
• Wheat flour / Flour - 120 g
• Starch - 20 g
• Butter (melted) - 20 g
• Lemon juice – 20 ml
• Lemon zest - 1 tsp.

For the lemon curd

• Lemon juice – 100 ml
• Lemon zest - 2 tsp.
• Chicken egg - 2 pcs
• Sugar - 130 g
• Starch (corn) - 12 g
• Butter - 50 g

For syrup

• Water – 100 ml
• Sugar - 40 g
• Lemon juice - 2 tbsp. l.

For the cream cheese cream

• Cream (from 33%) – 250 ml
• Cream cheese – 250 g
• Sweet powder - 40 g
• Vanilla sugar - 5 g

For decoration

Production time: 95 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for “Lemon Cake”:

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Photo “Lemon Cake” from those who made it (1)

Comments and reviews

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• Prescription questions
• Reviews

March 5 Svetlana20189 # (recipe creator)

January 26 Svetlana20189 # (recipe creator)

The sponge cake does not come out according to this recipe, I made it twice.
For the first time, I thought maybe I did something incorrectly. And it didn’t work out the second time. The creams are certainly delicious.

In general, I was quite upset.

The sponge cake does not come out according to this recipe, I made it twice.
For the first time, I thought maybe I did something incorrectly. And it didn’t work out the second time. The creams are certainly delicious.

In general, I was quite upset.

January 26 Svetlana20189 # (recipe creator)

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Lemon cake

Not all people love sweets. Both they and their gourmands will love this cake. It is very juicy, tender, fragrant with a narrow lemon aftertaste. And it’s even more surprising that the recipe does not contain complex, expensive ingredients. Despite its budget, it will impress you with its sophisticated taste from the first bite. Thanks to its elegant appearance, the cake will become a decoration for any festive table.

Ingredients

• For the biscuit

Testicles 6 pcs.

Lemon cake video recipe

Lemon cake step by step photo recipe

Grate the lemon zest on a small grater.

You only need to remove the top yellow shell without touching the snow-white part of the crust, because it gives off bitterness.

Peel the snow-white part of the lemon peel.

We divide the peeled lemons into slices, remove the seeds and the shell, leaving only the pulp.

Add sugar to the lemon pulp and blend with a blender until smooth.

Separate the whites from the yolks.

Beat the egg whites with a pinch of salt until they form a stable foam. Beat the yolks until they lighten and increase in volume.

Add sugar and vanillin to the beaten whites and yolks and continue beating until the whites begin to form stiff peaks and the yolks turn white.

Add a couple of tablespoons of protein to the beaten yolks and mix gently.

Sift flour into the egg mixture.

Add the resulting mass to the beaten egg whites and mix thoroughly.

We also send a teaspoon of zest here.

Pour the dough into a mold lined with parchment, level it, and send it to the oven, previously preheated to 180*C for 25-35 minutes.

Determine readiness with a wooden skewer.

Leave the finished biscuit to cool on a wire rack for several hours, and then cut it into three cakes.

Soak the resulting shortcakes in lemon syrup.

Preparing the cream. Beat the sour cream for 2 minutes at medium speed.

Then add sugar and beat until the sweet crystals are dissolved.

To create the creamiest sour cream thickness, you need to use sour cream thickeners. Add thickener, lemon zest, and beat until thick.

For decoration, cut half a lemon into thin slices.

Let's start assembling the cake. Apply a thick layer of cream to the soaked shortcakes and smooth it over the surface.

Cover the surface and sides of the cake with a thin layer of cream.

Decorate the cake with lemon slices, remaining zest and yellow-tinted coconut.

Cut the cake into portions and serve. Bon appetit!

“Lemon” cake

Buns with sesame seeds. Gluten free.

Greenish buckwheat bread

Apple crumble (sand pie)

Applesauce for the winter

Chocolate shortbread cookies

The cake comes out soft, juicy, with a pronounced fresh lemon taste. The starch in the dough can be replaced with the same amount of flour. If the mixer power is low, you can add 1 tsp to the dough to be on the safe side. baking powder.

Ingredients

general information

Total production time

1 hour 35 minutes

Active production time

1 hour minutes

Complexity

Average

Number of servings

Step-by-step recipe with photos

Video recipe

For the biscuit. Lightly beat 5 eggs. Then add 1 pinch of salt. Add 130 g in several steps. Sahara. Next - 5 gr. vanilla sugar. Beat until such a state when the trace flowing from the mixer does not immediately disappear from the surface of the whipped mass. 120 gr. Add sifted flour in parts, stirring gently. Then add 20 gr. starch. Next - 20 gr. melted cooled butter. At the end - 1 tsp. lemon zest and 20 ml. lemon juice.

Transfer the dough into a 20 cm diameter pan lined with parchment.

Bake in an oven preheated to 180°C for 30-35 minutes.

Test the readiness of the biscuit with a wooden stick. She must remain untainted. Cool for 15 minutes.

Then use a knife to release the biscuit from the mold. Throw it on a wire rack until it cools completely.

Then wrap the biscuit in cling film and place it in the refrigerator for several hours or overnight (that is, in the dark) .

For the lemon curd. In a saucepan combine 2 eggs, 130 g. sugar, 12 gr. starch, 2 tsp. lemon zest and 100 ml. lemon juice. Then heat over medium heat, stirring continuously, bringing the mixture until thickened and lightened. Strain the cream through a sieve. Add 50 gr. butter. Mix. Place in a pastry bag and refrigerate for 30-60 minutes.

For the syrup. K 100 ml. add 40 grams of water. Sahara. Place on the stove. Bring the mixture to a boil. Then combine it with 2 tbsp. l. lemon juice.

For the cream cheese cream. 250 gr. Whip 33% cream with 50 gr. sweet powder and 5 gr. vanilla sugar. Then add 250 grams in parts. cream cheese, stirring. Transfer 1/3 of the cream into a piping bag.

Cut the biscuit into 3 shortcakes.

Assemble the cake. Soak the first shortbread with sweet syrup and spread with a thin layer of cream. Apply extra cream to the edges of the cake using a pastry bag. Then add lemon curd to the central part of the crust.

Do the same with the second cake.

Coat the top and sides of the cake with cream. Cover the top with the remaining lemon curd.

Decorate the sides of the cake with 60 gr. chopped snow-white chocolate.

Place in the refrigerator for several hours or overnight (that is, in the dark) .

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