Lemon cream cake

Lemon and coconut cream cake is a dessert that brings a touch of sunshine to every day, even on the gloomiest ones! This recipe, received from a talented neighbor in the art of cooking, is perfect for any occasion, whether it's a party, an anniversary, or simply a quiet afternoon at home.

Total preparation time: 1 hour (plus cooling time)
Number of servings: 12

Ingredients

*For the layers:*
- 2 large eggs
- 7 tablespoons of oil (preferably sunflower or olive)
- 7 tablespoons of milk
- 1 teaspoon of baking soda
- Flour (as needed, approximately 300-400 g)

*For the lemon cream:*
- 500 ml milk
- 4 tablespoons of flour
- 200 g sugar
- 1 packet of vanilla sugar
- 1 pack of margarine (or butter for a richer taste)
- 1 large lemon (zest and juice)
- Grated coconut for decoration

Preparation method

1. Preparing the layers: Start by preparing the dough for the layers. In a large bowl, beat the eggs with the sugar until the mixture becomes frothy and light in color. Gradually add the oil and milk, continuing to mix gently to avoid losing the airiness of the dough.

2. Activating the baking soda: In another bowl, dissolve the baking soda in a little vinegar (about a teaspoon). Add this mixture to the egg composition and mix well to integrate all the ingredients.

3. Adding the flour: Start adding the flour gradually until you obtain a soft dough that can be rolled out with a rolling pin. It is important not to add too much flour, otherwise the layers will be tough.

4. Baking the layers: Divide the dough into two equal parts and roll each part into a thin layer. Place the layers on the back of a greased tray, making sure they are evenly distributed. Bake them in a preheated oven on low heat (about 150°C) for 10-15 minutes, or until they become lightly golden.

5. Preparing the lemon cream: In a saucepan, mix the milk with the sugar and flour. Put the mixture over medium heat, stirring continuously to prevent lumps from forming. When the cream starts to thicken, remove it from the heat and let it cool in a bowl with cold water.

6. Adding the margarine: In another container, melt the margarine over low heat, then add it to the cooled cream, mixing well. Incorporate the lemon zest and juice to enhance the flavors.

7. Assembling the cake: On the first layer of dough, spread the lemon cream evenly. Place the second layer on top, and on the last layer, put a thin layer of cream and sprinkle grated coconut for an attractive appearance and delicious taste.

8. Cooling: Cover the cake and let it chill in the refrigerator for a few hours or, ideally, overnight. This will allow the flavors to blend perfectly and the layers to become fluffy and moist.

9. Serving: When you are ready to serve, cut the cake into cubes or triangles and enjoy every bite! You can serve it plain or alongside a scoop of vanilla ice cream for a delicious contrast.

Practical tips

- If you want to add an even more intense flavor, you can experiment with extracts like vanilla or almond.
- Instead of coconut, you can use grated chocolate to change the flavor profile.
- Make sure the cream is well chilled before spreading it on the layers to prevent them from getting soggy.
- If you don’t have white flour, you can use whole wheat flour, but the layers may be denser.

Nutritional information

This cake contains approximately 250 calories per serving, having a high carbohydrate content from sugar and flour, but also protein from eggs. The lemon adds a note of vitamins and antioxidants, making this cake a healthier choice for a dessert.

Frequently asked questions

- Can I use butter instead of margarine? Yes, butter will give a richer flavor to the cream, but you need to let it soften before adding it.

- How can I make the cake even more flavorful? Add a few drops of vanilla extract to the lemon cream or use organic lemons for a more intense taste.

- Can I freeze the cake? It is recommended not to freeze it, as the layers might become soft after thawing. It is better to keep it in the refrigerator and consume it within a few days.

Desserts that pair well with lemon cream cake

This cake pairs perfectly with a scoop of vanilla ice cream or a fresh fruit sauce. You can also serve it with a cup of green or mint tea for a delicious contrast.

Lemon and coconut cream cake is not just a dessert, but a culinary experience that will transport you through its flavors. Its fresh taste and slightly fluffy texture make this recipe a family favorite. Try it and let yourself be carried away by sweet memories, whether you enjoy it with loved ones or indulge in a moment of relaxation. Bon appétit!

 Ingredients: For the dough: 2 eggs, 7 tablespoons of oil, 7 tablespoons of milk, 1 teaspoon of baking soda, flour as needed. For the lemon cream: 500 ml of milk, 4 tablespoons of flour, 200 g of sugar, 1 packet of vanilla sugar, 1 package of margarine, 1 large lemon, coconut.

 Tags:  lemon cream cake