This is the ultimate lemon cake, or at least it will be until you find another one tastier and tenderer than this.
What characterizes this lemon cake Definitive is that it is made with lemon curd, my lemon cream favorite for which you already have the recipe on the blog for a long time and which I leave below so you can prepare it.
It is one of my fixed creams in summer and is that simply with natural yogurt it is already a delicious dessert, but you can also use it in many preparations. So today we'll use it in this lemon cake definitive that I'm sure you'll love it
Ingredients
For the sponge
- 225 g butter
- the zest and juice of a lemon
- 225 g sugar (glas or normal)
- 3 eggs
- 160g lemon cream (here's the recipe)
- 300 g flour
- 6g yeast powder or baking powder
- 95g sour cream or semi-assembled yogurt or cream
- a pinch of salt
For glaze
- 150g icing sugar
- 2 tablespoons of lemon juice
Directions
Heat the oven to 180 degrees
We grease our pan where we will bake the ultimate lemon cake. I've used a bread pan, but it's any mold you have at home.
Whisk the butter with the sugar until smooth and fluffy. Add the lemon zest and eggs one by one by whisking for one minute before adding the next one.
Add the lemon cream. Now we add the sifted flour with the yeast and salt, alternating with the sour cream or cream or yogurt, whatever you are going to use. We finish by adding the lemon juice and mix again.
Fill the pan and bake for about 45 minutes. We wait 5 minutes before unmoulding, but no more so you don't lose moisture.
While cooling completely on a grate, we prepare the icing. In a bowl we mix all the ingredients sifting the sugar with a strainer. We move well with small rods so that we don't have lumps left
We spread the icing over it (I covered it whole) and decorated with a few chopped pistachios and some very fine chopped lime peel.
Tips and Tricks
- If you want to freeze the cake do it but without frosting or cover
- You can cover only the top or just take it without coverage. It's equally delicious
- Preparation time - 1 hour
- Difficulty: easy
- Servings - 10
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Rico rico
You have to try Maria Jesus, you'll see. Pretty kiss
I'm sure I'm going to like it. I love the lemon flavor. Thank you
Well, you're going to love Loli. You'll tell me
Hello, greetings, that cake looks delicious, I'm going to make it.
Gracias..😘
What an illusion Rober
I plan to do it😋. Thank you!
Well, you'll call me pretty
What I don't understand for q lemon cream in the mixture if you bring the same eggs sugar flower and butter. I don't know what function it performs.
Hello Elizabeth, thank you for your question. The function is to provide more flavor and texture. Almost tyodos the biscuits are based on sugar, eggs and butter but there are a thousand different combinations. A greeting
A delicious sponge cake reminds me of my grandmother's biscuits. Thanks for the recipe.
Oh, what an illusion! Thanks a lot
Where the lemon cream comes from , I don't see it
Hello Rocío, in the ingredients if you click on "lemon cream (here's the recipe)" takes you directly to the recipe. A hug
It's a good idea to take advantage of the amount of lemons I have.
When I do, I'll tell you.
Well, great Mariá Jesus. A pretty kiss
Hello, and the lemon juice?
I don't see when it's added
Just when all the ingredients are already mixed. It's already in the 'post. Thanks for letting me know. A hug
Sorry, now in the video I've seen it, in the written recipe doesn't put it
Great Brigi