Lemon Cake

Lemon Cake – A Delight Full of Smiles and Lemon Aroma

Total preparation time: 1 hour
Preparation time: 40 minutes
Baking time: 20 minutes
Number of servings: 12

In a world full of sophisticated desserts, the Lemon Cake stands out for its simplicity and refinement. This delicacy is a symbol of culinary tradition, adored by generations for its fine texture and fresh lemon aroma. When you savor it, you will feel how each bite brings joy and nostalgia, reminding you of moments spent with loved ones.

Ingredients for the layers:
- 3 whole eggs
- 8 tablespoons oil
- 8 tablespoons sugar
- 6 tablespoons hot milk (in which to dissolve 1 teaspoon baking ammonia)
- Flour, as needed (approximately 550-600 g, depending on the size of the eggs)

Ingredients for the cream:
- 4 tablespoons flour
- 2 tablespoons semolina
- ½ liter milk
- 250 g sugar (one and a half packets)
- 250 g butter (at room temperature)
- 1 lemon (zest and juice)

Ingredients for dusting:
- 2-3 tablespoons powdered sugar
- 1 packet of vanilla

Step by Step – Your Guide to Lemon Cake:

1. Preparing the Layers:
- Start by preparing a large bowl to mix the ingredients for the layers. Add the 3 whole eggs, the 8 tablespoons of oil, and the 8 tablespoons of sugar. Use a whisk or mixer to combine the ingredients until you get a smooth mixture.
- In another container, dissolve the ammonia in the 6 tablespoons of hot milk. Add this mixture to the other ingredients and mix well.
- Begin to gradually add the flour, mixing continuously until the dough becomes elastic and pulls away from your hands. It is important not to add too much flour, as it will weigh down the texture of the layers.
- Divide the obtained dough into 4 equal parts. Roll out each piece of dough on the back of a large tray (28/40 cm) and use a fork to prick it in several places to prevent it from puffing up during baking.
- Preheat the oven to 180°C and bake each layer for about 10 minutes or until golden. Be careful, the layers bake quickly, so keep an eye on the oven!

2. Preparing the Cream:
- In a saucepan, combine the 4 tablespoons of flour, the 2 tablespoons of semolina, and half of the sugar. Mix the dry ingredients well.
- Add a little cold milk to the flour and semolina mixture, stirring until you obtain a smooth paste without lumps.
- In another saucepan, heat the remaining milk along with the remaining sugar. When the milk starts to boil, add the flour and semolina mixture. Cook over low heat, stirring continuously, until the cream thickens.
- Once the cream reaches the desired consistency, let it cool slightly, then incorporate the soft butter, lemon zest, and juice, mixing well to obtain a smooth and fragrant cream.

3. Assembling the Cake:
- When the layers have cooled, start spreading each layer with the lemon cream. Make sure each layer is even so that the cake has a pleasant consistency when served.
- After assembling all 4 layers, let the cake chill in the fridge for a few hours or ideally until the next day. This step is essential to allow the flavors to blend perfectly and the layers to soften.

4. Serving:
- Before serving, dust the cake with powdered sugar mixed with vanilla. Use a sieve to achieve an even layer of sugar.
- Cut the cake into diamonds or rectangles and admire its beauty before savoring it.

Tips and Tricks:
- If you want to add a touch of originality, you can experiment with flavors, such as vanilla essence in the cream or even a splash of rum.
- Use quality butter for a richer and more flavorful cream. Unsalted butter is preferable, as it allows you to better control the final flavor.
- You can use an organic lemon to get a more aromatic zest, free from chemicals on the surface.

Nutritional Benefits:
The Lemon Cake is not only delicious but also a source of nutrients. Eggs provide quality protein, while lemon offers a boost of vitamin C, essential for the immune system. Butter, although high in fat, can be consumed in moderation for its essential fatty acid content.

Frequently Asked Questions:
- Can I use another type of sugar? Yes, you can experiment with brown sugar or coconut sugar for a slightly different flavor.
- How can I store the cake? The cake stores well in the fridge, covered, for 3-4 days. If you want to keep it longer, you can freeze the slices.
- What drinks pair well with Lemon Cake? A cup of herbal tea or an espresso are excellent choices to complement the sweetness and lemon aroma.

The Lemon Cake is more than just a dessert; it is a culinary experience that takes you back in time, evoking pleasant memories and moments of joy. Whether you prepare it for a special occasion or simply to treat yourself, this simple and delicious recipe is worth trying. Enjoy every bite and revel in the magic of your dessert!