Lemon cake

Name: Lemon cake - Georgiana N.
Ingredients: Base: 2 eggs; 100 g sugar from one lemon; zest from half a lemon; 150 g flour; 1/2 cup of oil; 1/2 cup of milk; a pinch of baking powder. Cream: 2 eggs; 150 g sugar; juice from one lemon (not too big; not too small) and its zest; 70 g butter; one packet of gelatin; 250-300 ml of liquid cream. Syrup: one cup of Limoncello. Decoration: for decoration; you can use whatever you like: whipped cream; fruits; white or dark chocolate; etc.

Dessert - Lemon cake by Georgiana N. - Recipia

The lemon cake is one of the recipes I received from my mother and I have made it several times. It has a simple base, a tangy butter and lemon cream, whipped cream, and a generous layer of Limoncello. It’s perfect for a birthday or name day celebration, but also when you want a refreshing dessert suitable for warm days. The base bakes in about 30 minutes, and the cake needs a few hours in the refrigerator for the gelatin and cream to set. If you leave it overnight, it will cut more easily. Quick Info Preparation time: not specified exactly; the preparation of the base and cream is done on the same day Baking time: approximately 30 minutes Cooling time: a few hours, preferably overnight Servings: not specified and depends on the size of the slice Difficulty: medium Recipe type: cold lemon and Limoncello cake Ingredients For the base: 2 eggs 100 g sugar Juice of one lemon Zest of half a lemon 150 g flour 1/2 cup oil 1/2 cup milk 1 teaspoon baking powder For the cream: 2 eggs 150 g sugar Juice of one medium-sized lemon Zest of the same lemon 70 g butter 1 packet of gelatin 250-300 ml liquid cream For soaking: 1 cup of Limoncello For decoration: Whipped cream Fruits White or dark chocolate Any combination of these can be used, depending on your preferences. Preparation Method 1. Preparing the base Beat the eggs together with the sugar until the mixture is smooth and creamy. There’s no need to add all the ingredients at once. Once the eggs and sugar have a uniform texture, add the flour mixed with the baking powder. Add the oil, milk, lemon juice, and zest. Mix until you obtain a homogeneous batter, free of visible flour pockets. 2. Baking Prepare a round cake pan with removable edges. A square pan can also be used, but it’s important that the edges are removable for easier cake removal after cooling. Grease the sides of the pan with butter and dust with flour. Place baking paper on the bottom of the pan. Pour in the batter and bake the base at 180 degrees for about 30 minutes. Before removing it from the oven, check the base with a toothpick. If the toothpick comes out clean, the base is baked. Let it cool in the pan. 3. Preparing the lemon cream Melt the butter in a saucepan. Separately, beat the eggs with the sugar, lemon juice, and zest until the mixture becomes creamy. Pour the egg mixture over the melted butter and place everything over low heat. Stir continuously to prevent the cream from sticking and to ensure even cooking. Once the cream thickens, remove the saucepan from the heat. Prepare the gelatin according to the package instructions, then add it to the warm cream and mix well. 4. Cooling the cream and adding whipped cream Let the cream cool to room temperature. Do not place it in the refrigerator at this stage. If it cools too much, the gelatin may set, making it difficult to mix with the whipped cream. Once the cream has cooled, whip the liquid cream and gradually incorporate it into the lemon cream. Gently mix until the composition is uniform. 5. Assembling the cake Keep the base in the pan. Once it has completely cooled, pour the cup of Limoncello over it, distributing it as evenly as possible. Spread the cream over the base and smooth the surface. Cover the pan and let the cake chill in the refrigerator for a few hours. It’s best to leave it overnight so the gelatin can set and the cream can firm up enough. 6. Decorating Remove the cake from the refrigerator only when it is well chilled and set. Decorate it with whipped cream, fruits, white or dark chocolate, according to your preference. It can be served immediately after decoration. Why I make this recipe often I love it because it’s not complicated, yet it has a different taste from cakes with very heavy creams. The lemon balances the sweetness, and the Limoncello makes the base more flavorful and moist. Plus, the cake can be prepared in advance and kept in the refrigerator until the next day, which is useful when making it for a celebration or a gathering with several guests. Tips and Variations Tips It’s important for the base to be completely cooled before pouring the Limoncello and cream over it. If the base is warm, the cream may soften and not set correctly. The cream should be removed from the heat as soon as it thickens. Continuous stirring over low heat helps achieve a uniform mixture, but it’s not advisable to leave it unattended. Prepare the gelatin according to the instructions on the package, as the usage may vary depending on the product. Once added to the warm cream, it should be allowed to cool to room temperature before adding the whipped cream. For a cake that cuts beautifully, do not shorten the refrigeration time. A few hours are necessary, and overnight in the refrigerator is the safest option. Substitutions Limoncello is part of the original recipe and is used to soak the base. If you do not wish to use alcohol, the source does not provide an exact substitute, so it’s better to skip this step than to introduce another ingredient without adjusting the recipe. For decoration, whipped cream, fruits, or chocolate can be used. These can be chosen separately without needing to use them all. Variations The cake can be decorated differently each time, depending on the occasion. For a simple look, whipped cream is sufficient. Fruits and chocolate can be added together or separately. A round or square pan can be used, as long as the edges are removable. The shape of the pan does not change the steps of the recipe, but it does influence how the cake will be sliced. Serving Ideas Serve the cake cold, straight from the refrigerator. It’s suitable for birthdays, name days, and summer meals when a lemon cream dessert is more enjoyable than a dense one. Frequently Asked Questions 1. Can I remove the cake from the pan before refrigerating it? It is not recommended. The base should remain in the pan after baking, and the cream is poured over it while still in the pan. The removable edges are removed after the cake has chilled sufficiently and the cream has set. 2. Why does the cream need to cool to room temperature? If you place the cream in the refrigerator immediately after adding the gelatin, it may set too much. In this case, the whipped cream will not incorporate easily, and the cream may become uneven. 3. How long should the cake stay in the refrigerator? It needs a few hours, and it’s best to leave it overnight. This way, the gelatin cream stabilizes, and the cake will cut more easily. 4. How do I check if the base is baked? Insert a toothpick into the center of the base before removing it from the oven. If the toothpick comes out clean, the base is done. 5. What can I use to decorate the cake? The recipe allows for the use of whipped cream, fruits, white or dark chocolate. You can choose just one of these options or combine them. Nutritional Values The values below are estimates and may vary depending on the exact amount of Limoncello, type of liquid cream, size of the eggs, and number of servings. The estimate is made for approximately 10 slices. A slice may contain approximately 380-430 kcal, 45-55 g carbohydrates, 18-23 g fats, and 6-8 g proteins. Most of the carbohydrates come from sugar, flour, and Limoncello. The fats primarily come from oil, butter, cream, and eggs. The values do not include any additional quantities used for decoration, as these are not specified in the recipe. Storage and Reheating Keep the cake in the refrigerator, in the pan in which it was assembled or in a covered container. It is a cold dessert and should not be reheated. For good texture, only remove the portion you plan to serve. The cake should remain cold until serving, and the cream should be kept away from high temperatures, as it may soften.

Lemon cake

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