Lemon cake

I have made this lemon cake many times, especially when I need a refreshing dessert that is simple to put together. I love that it doesn't have complicated ingredients and I don't waste much time with unclear steps. What I like most is the combination of the moist cake, the tangy cream, and the chocolate whipped cream on top. It can be finished on an ordinary afternoon, even if it seems a bit more festive.

Quick Info

Total Time: about 2 hours (includes cooling the cream and assembling)
Preparation Time: 30 minutes actual (not including cooling)
Baking Time: 20-30 minutes
Servings: about 10 slices
Difficulty: medium
Recipe Type: homemade cake, suitable for birthdays or family gatherings

Ingredients

For the cake:
- 4 eggs
- 100 g sugar
- 2 tablespoons oil
- 1 yogurt (150-200 g)
- 4 tablespoons flour
- 1 packet baking powder

For the cream:
- 500 ml milk
- 6 tablespoons flour
- 2 eggs
- 100 g sugar
- 50 g butter
- lemon essence or one lemon (juice and/or grated peel)

For the syrup:
- 1 glass of water (approx. 200 ml)
- 50 g sugar
- lemon essence or the peel and juice of one lemon

For decoration:
- whipped cream
- 2 tablespoons melted chocolate or chocolate cream

Preparation Method

1. The Cake

1.1. Preheat the oven to 180°C.

1.2. Beat the eggs with the sugar until they lighten in color and the sugar is dissolved. I use a simple whisk or a mixer, depending on how motivated I am.

1.3. Add the oil and mix well. Add the yogurt and incorporate it.

1.4. In a separate bowl, mix the flour with the baking powder. Gently fold the dry mixture into the wet one, using short movements to avoid losing the air from the eggs.

1.5. Pour the mixture into a round cake pan (I always line it with baking paper or grease it with a little butter and flour).

1.6. Bake for 20-30 minutes, until it passes the toothpick test and the cake is lightly golden.

1.7. Remove the cake and let it cool completely before cutting.

2. The Cream

2.1. Put the milk in a small pot, with half the amount of sugar (50 g) and with essence or lemon juice/zest, to taste. Heat until just about to boil, then remove from heat.

2.2. In a bowl, mix the eggs with the remaining sugar and flour until smooth. It's important that there are no lumps.

2.3. Gradually incorporate the hot milk into the egg mixture, stirring continuously. I pour with a ladle to avoid "cooking" the eggs all at once.

2.4. Put everything back in the pot over low heat. Stir constantly with a whisk or wooden spoon, until the cream thickens, like a pudding (about 7-10 minutes).

2.5. Turn off the heat and add the butter. Stir until completely melted and the cream becomes glossy.

2.6. Let the cream cool to room temperature, then cover with plastic wrap directly on the surface to prevent a skin from forming.

3. The Syrup

3.1. Boil the water with the sugar and lemon essence or zest + juice for about 5 minutes, until the sugar dissolves and the mixture comes to a boil.

3.2. Let the syrup cool.

4. Assembly

4.1. Carefully cut the cooled cake into two equal layers, being careful not to crumble them. Sometimes I flip it over so the crust side is down, depending on how it turns out.

4.2. Place the first layer on a plate and soak it with half of the syrup. I always use a spoon or a pastry brush.

4.3. Spread all the cream over the first layer.

4.4. Place the second layer on top and soak it with the remaining syrup.

4.5. Refrigerate the cake for at least 30 minutes to let it "set."

5. Decoration

5.1. Whip the cream until it stiffens. At the end, add 2 tablespoons of melted chocolate or chocolate cream, mixing gently.

5.2. Frost the cake with this whipped cream and chocolate mixture, then decorate as desired.

Why I make this recipe often

I like that it is easy to adapt, does not involve many difficult techniques, and the ingredients are readily available. The cake does not turn out dry, the cream has a natural lemon flavor, and it pairs well with the chocolate whipped cream. The cake keeps well in the fridge and is good even the next day.

Tips and Variations

Tips

- To make the cake fluffy, do not mix too much after adding the flour.
- The cream should be stirred continuously over low heat, otherwise it can stick.
- If you want a more intense lemon flavor, add grated zest directly into the cream or syrup.
- Always let the cream cool well before assembling.

Substitutions

- The yogurt in the cake can be replaced with thin sour cream.
- Lemon essence can be replaced with vanilla if you want a milder flavor.
- The whipped cream can be used plain, without chocolate, if you prefer.

Variations

- If you want the cake to be more tangy, add more lemon juice to the cream and syrup.
- For decoration, you can add thin slices of candied lemon or grated zest.
- The cake can also be made in a rectangular pan if you want to serve it as a dessert.

Serving Ideas

- I like it cold, straight from the fridge, cut into thin slices.
- It can be served with extra whipped cream or fresh fruit (raspberries, blueberries).

Frequently Asked Questions

1. Can I make the cake a day in advance?
Yes, the cake keeps well and can be cut more easily after being chilled. I wrap it in plastic wrap to prevent it from drying out.

2. What kind of yogurt is used for the cake?
I use plain yogurt, without flavors. It’s important that it’s not too watery, so the cake doesn’t turn out too wet.

3. If I don’t have melted chocolate, can I use cocoa powder in the whipped cream?
Yes, but mix it in lightly, so it doesn’t become too bitter. You can adjust the sugar to taste.

4. Can I use whipped cream from a packet for decoration?
If you don’t have time for natural whipped cream, packet cream works too, but the texture won’t be as smooth.

5. How sweet is the cake?
It’s not very sweet, especially if you use more lemon in the cream and syrup.

Nutritional Values

Estimation for one slice (out of 10):

- Calories: approx. 260-280 kcal
- Protein: 6-7 g
- Carbohydrates: 35-40 g
- Fats: 10-12 g

These are approximate values, depending on the size of the slices and how much whipped cream or chocolate you use for decoration.

Storage and Reheating

The lemon cake keeps well in the fridge, covered, for up to 3 days. The cake does not dry out quickly due to the syrup and cream. I do not recommend reheating; it is served cold. If any remains, I put pieces in a container with a lid.

It’s not the kind of dessert that can be frozen or reheated. The whipped cream changes texture if left uncovered for too long, so keep the cake covered as much as possible.

 Ingredients: Base: 4 eggs. 100 g sugar. 4 tablespoons flour. 2 tablespoons oil. 1 teaspoon baking powder. 1 yogurt. Cream: 500 ml milk. 6 tablespoons flour. 2 eggs. 100 g sugar. Lemon essence or one lemon. 50 g butter. For decoration: chocolate whipped cream. Syrup: one glass of water, 50 g sugar, lemon essence or lemon zest and juice.

 Tags:  lemon cake