Lemon Cake – A Sweetness with the Taste of Childhood
Who doesn't remember the sweet moments spent in childhood? The Lemon Cake is one of those recipes that evoke nostalgia and joy, being easy to prepare and incredibly delicious. With a soft dough and a fragrant cream, this cake will quickly become a favorite in any household. Here’s how to prepare it step by step, achieving a result that will melt your heart!
Total preparation time: approximately 2 hours (including resting time)
Baking time: 8 minutes for each layer
Number of servings: 12-16
Ingredients for the dough:
- 700 g flour
- 3 eggs
- 9 tablespoons powdered sugar
- 9 tablespoons oil
- 9 tablespoons milk
- 2 packets vanilla sugar
- a pinch of salt
- 1 teaspoon ammonia (quenched in vinegar)
Ingredients for the cream:
- 300 g butter (at room temperature)
- 8 tablespoons flour
- 8 tablespoons sugar
- 1 liter milk
- vanilla essence (to taste)
- zest and juice of one lemon
Dough preparation:
1. Start by preparing the dough. In a large bowl, add the eggs, powdered sugar, vanilla sugar, and a pinch of salt. Use a mixer to combine the ingredients until you achieve a smooth and fluffy mixture.
2. Continue by adding the oil and milk, mixing constantly. These ingredients will add moisture and a delicious taste to your cake.
3. Quench the ammonia in a few drops of vinegar and add it to the mixture. This will help the dough rise, making it fluffy.
4. Gradually start adding the flour, mixing with a spoon at first. Then, when it becomes denser, use your hands to knead a dough that is firm enough. It should not stick to your hands.
5. Once you have achieved the desired consistency, cover the dough and let it rest for 30 minutes at room temperature. This will allow the gluten to relax, making it easier to roll out the layers.
Cream preparation:
1. In a saucepan, combine the flour, sugar, milk, lemon zest, and juice. These ingredients will form a delicious base for your cream.
2. Place the saucepan over low heat and constantly stir with a whisk until the mixture thickens. This process will take a few minutes, so be patient!
3. Once the cream has thickened, remove the saucepan from the heat and add the vanilla essence. The vanilla aroma will provide an irresistible taste.
4. After the cream has completely cooled, incorporate the butter at room temperature, mixing well until smooth.
Assembly:
1. Divide the dough into four equal parts. Roll out each part into a thin layer using a rolling pin. You can use parchment paper to facilitate the transfer of the layers to the baking tray.
2. Bake each layer on the bottom of the tray at medium temperature for 7-8 minutes until they become slightly golden. Be careful, as the layers bake quickly!
3. Once the layers have cooled, start assembling the cake. Place the first layer on the bottom of the tray, add a portion of cream, and spread it evenly. Continue with the second layer, pressing gently, and repeat the process until you finish all layers and cream.
4. Finally, cover the cake with plastic wrap and place a weight on top (a cutting board or a heavy plate will work perfectly). Let it chill for an entire night so that the layers soften and the flavors combine.
Serving:
The Lemon Cake is served cold, and for an elegant touch, you can dust it with powdered sugar before serving. This will add a pleasant contrast to the delicious cream, and each slice will be a true feast for the senses.
Variations and tips:
- You can replace the flour in the cream with cornstarch for a finer texture.
- If you want to add a chocolate note, you can include a bit of cocoa in the cream or use melted chocolate to decorate the cake.
- This dessert is perfect alongside a cup of tea or coffee, but also with a scoop of vanilla ice cream for a contrast of temperatures.
Nutritional information:
The Lemon Cake is rich in calories, having approximately 250-300 kcal per serving, but it is an excellent choice for special occasions. It contains protein from eggs and butter, healthy fats, and carbohydrates from sugar and flour. Moderation is key!
Frequently asked questions:
1. Can I use margarine instead of butter?
Yes, you can use margarine, but the taste will be slightly different.
2. How can I keep the cake longer?
You can store it in the fridge, covered, for a few days, but it will be just as delicious at room temperature.
3. How can I tell when the layers are baked?
The layers are ready when they become slightly golden at the edges and feel firm to the touch.
4. Can I use other flavors instead of vanilla?
Sure! You can experiment with almond or rum flavors for a different taste.
The Lemon Cake is more than just a recipe; it is a sweet memory that will bring a smile to your face. Whether you prepare it for a special occasion or just to treat yourself, this cake will surely be a success! Don't hesitate to share the result with your loved ones; your cake will definitely become a highlight at any table. Enjoy!
Who doesn't remember the sweet moments spent in childhood? The Lemon Cake is one of those recipes that evoke nostalgia and joy, being easy to prepare and incredibly delicious. With a soft dough and a fragrant cream, this cake will quickly become a favorite in any household. Here’s how to prepare it step by step, achieving a result that will melt your heart!
Total preparation time: approximately 2 hours (including resting time)
Baking time: 8 minutes for each layer
Number of servings: 12-16
Ingredients for the dough:
- 700 g flour
- 3 eggs
- 9 tablespoons powdered sugar
- 9 tablespoons oil
- 9 tablespoons milk
- 2 packets vanilla sugar
- a pinch of salt
- 1 teaspoon ammonia (quenched in vinegar)
Ingredients for the cream:
- 300 g butter (at room temperature)
- 8 tablespoons flour
- 8 tablespoons sugar
- 1 liter milk
- vanilla essence (to taste)
- zest and juice of one lemon
Dough preparation:
1. Start by preparing the dough. In a large bowl, add the eggs, powdered sugar, vanilla sugar, and a pinch of salt. Use a mixer to combine the ingredients until you achieve a smooth and fluffy mixture.
2. Continue by adding the oil and milk, mixing constantly. These ingredients will add moisture and a delicious taste to your cake.
3. Quench the ammonia in a few drops of vinegar and add it to the mixture. This will help the dough rise, making it fluffy.
4. Gradually start adding the flour, mixing with a spoon at first. Then, when it becomes denser, use your hands to knead a dough that is firm enough. It should not stick to your hands.
5. Once you have achieved the desired consistency, cover the dough and let it rest for 30 minutes at room temperature. This will allow the gluten to relax, making it easier to roll out the layers.
Cream preparation:
1. In a saucepan, combine the flour, sugar, milk, lemon zest, and juice. These ingredients will form a delicious base for your cream.
2. Place the saucepan over low heat and constantly stir with a whisk until the mixture thickens. This process will take a few minutes, so be patient!
3. Once the cream has thickened, remove the saucepan from the heat and add the vanilla essence. The vanilla aroma will provide an irresistible taste.
4. After the cream has completely cooled, incorporate the butter at room temperature, mixing well until smooth.
Assembly:
1. Divide the dough into four equal parts. Roll out each part into a thin layer using a rolling pin. You can use parchment paper to facilitate the transfer of the layers to the baking tray.
2. Bake each layer on the bottom of the tray at medium temperature for 7-8 minutes until they become slightly golden. Be careful, as the layers bake quickly!
3. Once the layers have cooled, start assembling the cake. Place the first layer on the bottom of the tray, add a portion of cream, and spread it evenly. Continue with the second layer, pressing gently, and repeat the process until you finish all layers and cream.
4. Finally, cover the cake with plastic wrap and place a weight on top (a cutting board or a heavy plate will work perfectly). Let it chill for an entire night so that the layers soften and the flavors combine.
Serving:
The Lemon Cake is served cold, and for an elegant touch, you can dust it with powdered sugar before serving. This will add a pleasant contrast to the delicious cream, and each slice will be a true feast for the senses.
Variations and tips:
- You can replace the flour in the cream with cornstarch for a finer texture.
- If you want to add a chocolate note, you can include a bit of cocoa in the cream or use melted chocolate to decorate the cake.
- This dessert is perfect alongside a cup of tea or coffee, but also with a scoop of vanilla ice cream for a contrast of temperatures.
Nutritional information:
The Lemon Cake is rich in calories, having approximately 250-300 kcal per serving, but it is an excellent choice for special occasions. It contains protein from eggs and butter, healthy fats, and carbohydrates from sugar and flour. Moderation is key!
Frequently asked questions:
1. Can I use margarine instead of butter?
Yes, you can use margarine, but the taste will be slightly different.
2. How can I keep the cake longer?
You can store it in the fridge, covered, for a few days, but it will be just as delicious at room temperature.
3. How can I tell when the layers are baked?
The layers are ready when they become slightly golden at the edges and feel firm to the touch.
4. Can I use other flavors instead of vanilla?
Sure! You can experiment with almond or rum flavors for a different taste.
The Lemon Cake is more than just a recipe; it is a sweet memory that will bring a smile to your face. Whether you prepare it for a special occasion or just to treat yourself, this cake will surely be a success! Don't hesitate to share the result with your loved ones; your cake will definitely become a highlight at any table. Enjoy!