Lemon cream cake is a delicious dessert to be enjoyed for breakfast. Fragrant and soft, it is enriched by a delicious lemon cream, an irresistible dessert that is within everyone’s reach. This cake can also be made in a gluten-free version, just replace the flour with rice flour, in the same quantities and use gluten-free corn starch in the cream.
Ingredients
For lemon cake
For lemon cream
Tools
Steps
For lemon cream
Heat the milk with the lemon peel.
Mix the eggs and sugar and whisk.
Add the starch and as soon as the milk is hot, remove the lemon peels.
Pour the cream into the hot milk and mix with a whisk, bring to the boil, stirring constantly.
Put the cream in a low and wide container.
Cover with contact film.
For lemon cream cake
Beat the eggs in a planetary mixer or with an electric mixer together with the sugar and the flavourings.
After 10 minutes, mix the sifted flour with the baking powder a little at a time by hand with a spatula, with movements from the bottom up and alternate it with the lemon juice.
Finally add the oil.
Pour the mixture into a previously buttered and floured 8X8 inches baking tray.
Add the cream to the surface of the cake with a spoon without spreading it.
Bake in a preheated oven at 356°F (180°C) for 20-25 minutes, do the toothpick test.
Take the cake out of the oven with lemon cream and let it cool before unmolding it.
Decorate with icing sugar as soon as it has cooled.
Cook’s tips
It’s essential that all ingredients are at room temperature.
Recipes of cakes
Olive oil cake with pastry cream
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Varied doses for servings