Lemon Cake

Lemon Cake – a delight with fresh flavors and a soft texture, perfect for any occasion. Although it may seem a bit complicated to make, each step in this recipe will bring you closer to a delicious result that is worth the effort. This cake is not only an excellent choice for holidays but also a perfect dessert to delight your friends and family on ordinary days. Let's venture into the world of flavors and textures!

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 48 minutes
Number of servings: 12

Necessary ingredients

*For the layers*
- 2 large eggs (preferably at room temperature)
- 8 tablespoons powdered sugar
- 3 tablespoons margarine or melted butter (for a richer taste, you can use butter)
- 200 ml warm milk
- 1 tablespoon baking soda (or ammonia, for more tender layers)
- 600 g flour

*For the cream*
- 200 ml cold milk
- 10 tablespoons flour
- 10 tablespoons sugar
- Juice from 2 fresh lemons
- 250 g butter (or Rama margarine, at room temperature)

*For the syrup*
- 100-150 ml warm water
- 2 teaspoons powdered sugar
- 1 teaspoon vanilla essence

*For the dark chocolate glaze*
- 150 g dark chocolate
- 7 tablespoons liquid cream

*For the white glaze*
- 50 g white chocolate
- 2 tablespoons liquid cream

Recipe history
The Lemon Cake is a recipe that has remained in trend due to its simplicity and refined taste. It has become popular in many kitchens, being a symbol of homemade desserts that evoke nostalgia and comfort. Lemon, a key ingredient, adds a note of freshness and balances the sweetness of the creams and layers.

Step by step for a perfect result

*Preparing the layers*
1. In a large bowl, beat the eggs with the powdered sugar using a mixer or whisk until the mixture becomes frothy and light in color. This will help aerate your dough.
2. Add the melted margarine and the baking soda quenched with a little milk. Mix well to integrate the ingredients.
3. Gradually incorporate the warm milk, continuing to mix. Then, add the flour little by little, stirring with a wooden spoon or spatula until the dough becomes thick enough to knead.
4. Place the dough on a floured work surface and knead for a few minutes until it becomes elastic and smooth. It is important not to over-knead it, or the layers may become tough.
5. Divide the dough into four equal parts. This will allow you to achieve uniform layers.
6. Grease the bottom of a baking tray with a little oil and roll out each piece of dough with a rolling pin. The layers should be thin, but not so thin that they break during baking.
7. Bake the layers in a preheated oven at 175 degrees Celsius for 10-12 minutes or until they become slightly golden. Be careful, as the time may vary depending on your oven!
8. After removing them from the oven, place the layers on a tray covered with baking paper, interposing paper between them to prevent sticking.

*Preparing the cream*
1. In a saucepan, combine the 10 tablespoons of flour, 10 tablespoons of sugar, lemon juice, and cold milk. Mix well to avoid lumps.
2. Place the pot over low heat and stir continuously until the mixture thickens like pudding. This is the key to a smooth cream.
3. Once the cream has thickened, remove it from the heat and let it cool slightly. Then, add the butter and mix until everything is homogenized and creamy.

*Assembling the cake*
1. Place the first layer on a platter. Using a brush, lightly soak it with the syrup made from warm water, powdered sugar, and vanilla essence. This step helps keep the layers moist.
2. Spread some cream over the first layer.
3. Continue with the second layer and repeat the soaking and cream spreading process. Repeat with the third layer.
4. Place the last layer, which you lightly soak without adding cream.

*Preparing the glaze*
1. For the dark chocolate glaze, melt the chocolate together with the liquid cream in a double boiler, stirring constantly to avoid burning.
2. Once melted, pour the glaze over the last layer, leveling it with a knife for a uniform appearance.
3. For the white glaze, repeat the process with the white chocolate and cream. Place the white glaze in a bag and cut a corner to create a small hole.
4. Draw stripes on the dark glaze, then take a toothpick and drag from one end to the other to create a marbled effect.

*Finalizing*
1. Cover the cake with plastic wrap and refrigerate overnight. This step is essential as it allows the layers to soften and the flavors to combine perfectly.

Useful tips for an excellent result
- Use quality ingredients, such as butter, for a tastier cake.
- If you don't have ammonia, you can use baking soda, but the result will be slightly different.
- If you want a less sweet version, you can reduce the amount of sugar in the cream.
- If you have leftover dough, you can make delicious cookies or noodles.

Frequently asked questions
1. Can I use other flavors instead of lemon?
Yes, you can experiment with oranges or limes to change the cake's flavor.
2. How can I store the cake?
It stores well in the refrigerator, covered, for up to 5 days.
3. Can I freeze the cake?
Yes, you can freeze it, but it's better to do it without the glaze. Place plastic wrap between the layers to prevent sticking.

Serving suggestions
You can serve Lemon Cake with a scoop of vanilla ice cream or a fruit sauce. Also, a fruit tea or an espresso would perfectly complement this dessert.

Lemon Cake is not just a dessert, but an experience that brings joy and nostalgia. So don't hesitate to try it and share the result with your loved ones. Every bite will bring a smile to the faces of those who savor it!