Directions
Prepare the Lemon Cream:
In a saucepan, whisk together 1 egg, 50 g of sugar, and 20 g of starch.
Gradually add 200 g of milk, lemon zest, and lemon juice, stirring continuously.
Cook over medium heat until the mixture thickens to a dense consistency.
Remove from heat and add 20 g of butter, stirring until fully melted.
Cover the cream and refrigerate until needed.
Prepare the Cake Batter:
Preheat your oven to 180°C (350°F).
In a large mixing bowl, beat 3 eggs with a pinch of salt using a mixer until frothy.
Gradually add 120 g of sugar and continue beating until the mixture is well combined and slightly thickened.
Mix in 50 g of sour cream and 100 g of vegetable oil until smooth.
Sift in 200 g of flour, 1 teaspoon of baking powder, and a pinch of vanillin. Mix until the batter is smooth and free of lumps.
Assemble and Bake:
Line a casserole dish with parchment paper and pour the cake batter into it, spreading evenly.
Fill a piping bag with the prepared lemon cream and pipe it into the batter, creating swirls or a pattern.
Bake for 30 minutes, or until a skewer inserted into the cake comes out clean.
Finish and Serve:
Once baked, allow the cake to cool slightly before removing it from the dish.
Sprinkle with powdered sugar before serving.
Serve warm or at room temperature.
Additional Information
Serving Suggestions:
Enjoy this cake with a cup of tea, coffee, or lemonade.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Cooking Tips:
For a more intense lemon flavor, increase the amount of lemon zest in the cream.
Ensure the cream is fully chilled before filling the cake to prevent it from melting during baking.
Nutritional Benefits:
Lemons: High in vitamin C and antioxidants.
Eggs: Provide protein and structure to the cake.
Dietary Information:
Vegetarian
Nut-Free
Nutritional Facts (per slice):
Calories: 250
Protein: 4g
Carbohydrates: 35g
Fat: 10g
Fiber: 1g
Storage:
Store the cake in an airtight container in the refrigerator for up to 3 days.
The cake can also be frozen for up to 1 month; thaw in the refrigerator before serving.
Why You’ll Love This Recipe:Quick and easy to prepare with simple ingredients.
The combination of soft cake and tangy lemon cream is irresistible.
Perfect for casual gatherings or a special treat with your afternoon tea.
Conclusion
This Lemon Cream Cake is a delightful and easy dessert that’s perfect for any occasion. With its light, fluffy texture and refreshing lemon flavor, it’s sure to become a favorite in your household. The simple preparation and quick baking time make it an excellent choice for when you need a delicious treat in a hurry. Enjoy this cake with your loved ones and savor the bright, citrusy goodness!
Frequently Asked Questions
Can I use lime instead of lemon?
Yes, lime can be substituted for a different citrus flavor.
Can I prepare the lemon cream in advance?
Yes, you can prepare the cream a day ahead and store it in the refrigerator.
Can I add fruit to the cake batter?
Yes, you can add berries or small fruit pieces to the batter for added flavor.
How do I prevent lumps in the batter?
Make sure to sift the flour and baking powder before mixing, and stir gently until smooth.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend in place of regular flour.
What can I use instead of sour cream?
You can substitute with plain yogurt or buttermilk.
How do I prevent the cake from sticking to the pan?
Line the pan with parchment paper or grease it well with butter and flour.
Can I use powdered sugar in the batter?
It’s best to use granulated sugar for the batter, but you can dust the finished cake with powdered sugar.
What type of dish is best for baking this cake?
A standard casserole dish or a round cake pan works well.
Can I freeze the lemon cream?
The lemon cream is best used fresh, but you can freeze it if needed. Thaw in the refrigerator before using.
