A cloud of lemon scent! This super soft lemon cake is perfect for an afternoon break or a special breakfast. Soft and tasty, it melts in your mouth! Lemon is added to both the cream and the cake dough and above all the cream is added during cooking which gives the cake that unique sensation. The softest lemon cake you have ever tasted! Of course my advice is to use organic lemons because this recipe includes grated lemon peel. I used Sicilian lemons with double peel and an unmistakable scent.
Visit also my site of recipe in italian language I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen
Ready also

- DifficultyVery easy
- CostVery cheap
- Preparation time10 Minutes
- Cooking time40 Minutes
- Serving6
- Cooking methodOven
- CuisineItalian
- SeasonalityEvergreen
Ingredients
For the lemon cream
For the cake
- Power 509,29 (Kcal)
- Carbohydrates 78,17 (g) of which sugars 38,49 (g)
- Proteins 15,55 (g)
- Fat 18,29 (g) of which saturated 4,05 (g)of which unsaturated 13,56 (g)
- Fibers 8,33 (g)
- Sodium 125,93 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps



First prepare the lemon cream. Pour an egg
the sugar
and a pinch of salt into a saucepan.



Add the starch
and mix everything together with a whisk to form a cream.
Add the milk and stir well



to finish, add the grated lemon peel and the juice of half a lemon.
Mix with a whisk until you get the right consistency
Cover the surface with cling film and let the cream cool.
Cake procedure



Proceed with the cake. In a bowl, insert the eggs,
The sugar and the natural vanilla extract
Start working with the electric whisk.



until the mixture becomes frothy
At this point add the Greek yogurt
and the sifted flour.



Let the flour absorb well
and add the lemon juice.
At this point pour the mixture into a 22 cm cake tin lined with baking paper, better if it is a springform pan, so you will have no difficulty removing it from the pan.


Insert the lemon cream into a piping bag and decorate as if you were making a tart.
Cook in a traditional hot oven at 180 for 40 minutes, remove the baking paper and sprinkle with icing sugar and serve

Varied doses for servings