Snow White Cake with butter and lemon cream is a quick and easy dessert to prepare, ideal for any occasion. With a fine texture and a subtle lemon flavor, this cake is sure to become one of your favorites. In this recipe, I will provide you with all the necessary details to achieve a perfect result, so you can impress everyone with your cooking skills.
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12
Ingredients for the cake base:
- 4 large eggs
- 150 g sugar
- 100 ml sunflower oil
- 200 g flour
- 1 packet of baking powder (10 g)
- A pinch of salt
Ingredients for the butter and lemon cream:
- 200 g butter at room temperature
- 250 g powdered sugar
- 100 ml freshly squeezed lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Preparation:
1. Preparing the ingredients: Make sure all ingredients are at room temperature, especially the butter, which should be soft for easy incorporation into the butter cream. Preheat the oven to 180°C (350°F) and grease a square baking pan (approximately 20x20 cm) with butter or line it with parchment paper.
2. Preparing the cake base: In a large bowl, beat the eggs with the sugar until the mixture becomes frothy and light in color. Add the oil and mix well. In another bowl, combine the flour with the baking powder and salt, then gradually incorporate this mixture into the egg mixture. Mix well until you obtain a homogeneous batter.
3. Baking the base: Pour the batter into the prepared pan and level the surface with a spatula. Bake the cake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
4. Preparing the butter and lemon cream: In a bowl, beat the soft butter with the powdered sugar until creamy. Add the lemon juice, lemon zest, and vanilla extract. Continue mixing until the cream becomes light and fluffy.
5. Assembling the cake: Once the base has cooled completely, cut it into cubes or squares. Spread a generous layer of butter and lemon cream over each piece of cake. You can decorate with thin slices of lemon or grated lemon zest for added flavor and an attractive appearance.
Useful tips:
- For an even more intense flavor, you can replace some of the lemon juice with orange juice.
- If you want a fluffier cake, you can replace some of the flour with cornstarch (for example, 50 g flour and 50 g cornstarch).
- This cake can be stored well in the refrigerator, and the flavors intensify as it sits.
Serving suggestion: Serve this Snow White cake with herbal tea or a cappuccino for a moment of indulgence. It is perfect for both a dessert after lunch and a snack with friends.
By trying this butter and lemon cream cake recipe, you will surely add a new favorite to your culinary repertoire. Enjoy every bite and savor the reactions of your loved ones!
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12
Ingredients for the cake base:
- 4 large eggs
- 150 g sugar
- 100 ml sunflower oil
- 200 g flour
- 1 packet of baking powder (10 g)
- A pinch of salt
Ingredients for the butter and lemon cream:
- 200 g butter at room temperature
- 250 g powdered sugar
- 100 ml freshly squeezed lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Preparation:
1. Preparing the ingredients: Make sure all ingredients are at room temperature, especially the butter, which should be soft for easy incorporation into the butter cream. Preheat the oven to 180°C (350°F) and grease a square baking pan (approximately 20x20 cm) with butter or line it with parchment paper.
2. Preparing the cake base: In a large bowl, beat the eggs with the sugar until the mixture becomes frothy and light in color. Add the oil and mix well. In another bowl, combine the flour with the baking powder and salt, then gradually incorporate this mixture into the egg mixture. Mix well until you obtain a homogeneous batter.
3. Baking the base: Pour the batter into the prepared pan and level the surface with a spatula. Bake the cake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
4. Preparing the butter and lemon cream: In a bowl, beat the soft butter with the powdered sugar until creamy. Add the lemon juice, lemon zest, and vanilla extract. Continue mixing until the cream becomes light and fluffy.
5. Assembling the cake: Once the base has cooled completely, cut it into cubes or squares. Spread a generous layer of butter and lemon cream over each piece of cake. You can decorate with thin slices of lemon or grated lemon zest for added flavor and an attractive appearance.
Useful tips:
- For an even more intense flavor, you can replace some of the lemon juice with orange juice.
- If you want a fluffier cake, you can replace some of the flour with cornstarch (for example, 50 g flour and 50 g cornstarch).
- This cake can be stored well in the refrigerator, and the flavors intensify as it sits.
Serving suggestion: Serve this Snow White cake with herbal tea or a cappuccino for a moment of indulgence. It is perfect for both a dessert after lunch and a snack with friends.
By trying this butter and lemon cream cake recipe, you will surely add a new favorite to your culinary repertoire. Enjoy every bite and savor the reactions of your loved ones!