I usually make this cake when I'm craving something with lemon cream, but without complicated recipes or fiddly techniques. It's one of those cakes that you can whip up quickly, using ingredients that are on hand. The base is classic, requiring no sophisticated separations, and the cream turns out smooth even if you don't use anything fancy. It suits occasions, but it's just as good for regular weekends, especially if you want a homemade cake with a clear lemon flavor and chocolate glaze.
Quick Info
Total time: about 2 hours, including cooling and assembly
Preparation time: 30-40 minutes
Baking time: 20-25 minutes
Servings: 10-12 slices (from a standard pan)
Difficulty: easy to medium
Recipe type: cake with cream, suitable for family dessert or occasions
Ingredients
For the base
6 eggs
6 tablespoons of sugar
6 tablespoons of flour
2 tablespoons of oil
1 vanilla essence
1 packet of baking powder
zest of one lemon
For the cream
500 ml milk
150 g sugar
4 tablespoons flour
200 g butter
zest of one lemon
juice of one lemon (added gradually)
For the glaze
200 g dark chocolate
3 tablespoons of oil
Decoration (optional)
grated white chocolate (for sprinkling on top of the glaze)
Preparation method
1. Preparing the base
Separate the egg whites from the yolks. Whip the egg whites until frothy. When the foam starts to form, gradually add the sugar and vanilla essence. Continue beating until you achieve a firm meringue.
Mix the yolks separately with the oil and lemon zest, then gently fold into the meringue. Mix gently, being careful not to deflate the mixture.
Add the flour mixed with baking powder in several batches, gently folding with a spatula. Spread the mixture into a baking tray lined with parchment paper (I use a classic rectangular baking tray).
Bake the base in a preheated oven at 180°C for about 20-25 minutes, until it turns golden and passes the toothpick test. After baking, allow it to cool completely in the pan.
When cooled, slice the base horizontally to obtain two layers.
2. Preparing the cream
In a saucepan, mix the flour with the sugar, then gradually add the milk, stirring continuously to avoid lumps. Place the pot over medium heat and keep stirring until the mixture thickens. Remove from heat and let it cool to room temperature.
Once the milk and flour cream has cooled, add the butter (or margarine, but I use butter). Incorporate it, then add the lemon zest and juice gradually, mixing continuously. If you add all the juice at once, there’s a risk of the cream curdling, so don’t rush this step. The result should be a smooth cream with a fresh lemon taste.
3. Preparing the glaze
Break the dark chocolate into pieces and place it in a bowl over a double boiler. Once completely melted, add the oil and mix until smooth and glossy. Remove from heat.
4. Assembly
Place the first layer of the base on a serving platter. Spread all the cream over the entire surface. Place the second layer of the base on top, then pour the melted chocolate glaze over it and quickly spread it with a spatula. If you want, you can grate some white chocolate over the glaze while it’s still soft, as decoration.
Let the cake chill in the refrigerator for a few hours to allow both the cream and glaze to set. Cut portions with a knife dipped in hot water for cleaner cuts.
Why I make this recipe often
I prepare it quite often because it doesn’t require expensive or rare ingredients. The lemon flavor is fresh, the cream isn’t too sweet, and the base remains fluffy and simple. It cuts nicely after chilling, and I can take it to go. It stays good for two to three days without changing texture.
Tips and variations
Tips
1. Use room temperature eggs to achieve a stable meringue for the base.
2. Don’t add all the lemon juice at once to the cream to avoid curdling.
3. If you want to cut the cake without cracking the glaze, use a long knife heated in hot water and wiped before each cut.
4. The base and cream must be completely cooled before assembly; otherwise, the glaze won’t set evenly.
Substitutions
- Margarine in the cream can be replaced with butter. It’s tastier and more stable when cold.
- For the glaze, you can use milk chocolate if you don’t want a strong dark chocolate flavor.
- If you don’t have fresh lemon, you can use lemon essence for flavor, but the result won’t be as fresh.
Variations
- You can make the base with two extra eggs if you want the cake to be taller.
- Instead of chocolate glaze, you can sprinkle powdered sugar on top for a quicker version.
- If you want less cream, reduce the amount of milk to 400 ml and flour to 3 tablespoons.
- For a more intense flavor, add a bit of orange juice or orange zest to the cream.
Serving ideas
It is usually served cold, straight from the fridge. It pairs well with simple tea or coffee, or as a dessert after lunch. For occasions, you can cut it into small squares, decorated with white chocolate or thin slices of lemon.
Frequently asked questions
Can I make the base in advance and keep it in the fridge?
Yes, the base holds up well for 1-2 days if kept wrapped in plastic wrap in a cool place.
Can I use plant-based milk for the cream?
Technically yes, but choose a milk with a neutral taste (e.g., unsweetened almond milk). However, the texture may be slightly different.
My cream curdled, what can I do?
If the cream curdles after adding the lemon juice, try beating it more vigorously with a mixer. If it doesn’t fix, it can still be used as is, but the texture won’t be perfect.
Can I use gluten-free flour for the base and cream?
You can try gluten-free flour for the base, but the texture will be slightly different. For the cream, you can use cornstarch instead of flour, about 3 tablespoons.
Can the cake be frozen?
I do not recommend freezing, as the base and cream may become watery upon thawing, and the glaze loses its shine.
Nutritional values
Estimate for one serving (out of 12):
Calories: approx. 310-340 kcal
Protein: 5-6 g
Fat: 18-20 g
Carbohydrates: 34-36 g
Values are indicative and may vary depending on the type of chocolate, whether butter or margarine is used, or the size of the eggs. The cake has a moderate calorie content, mostly from fats (butter, chocolate) and carbohydrates (sugar, flour).
Storage and reheating
Store in the refrigerator, covered, for up to 3 days. It does not need reheating. The glaze and cream keep well cold, but do not leave the cake at room temperature for more than a few hours. Freezing is not recommended. If the cake has been in the fridge and you want to cut portions, dip the knife in warm water before each cut for clean slices.
Quick Info
Total time: about 2 hours, including cooling and assembly
Preparation time: 30-40 minutes
Baking time: 20-25 minutes
Servings: 10-12 slices (from a standard pan)
Difficulty: easy to medium
Recipe type: cake with cream, suitable for family dessert or occasions
Ingredients
For the base
6 eggs
6 tablespoons of sugar
6 tablespoons of flour
2 tablespoons of oil
1 vanilla essence
1 packet of baking powder
zest of one lemon
For the cream
500 ml milk
150 g sugar
4 tablespoons flour
200 g butter
zest of one lemon
juice of one lemon (added gradually)
For the glaze
200 g dark chocolate
3 tablespoons of oil
Decoration (optional)
grated white chocolate (for sprinkling on top of the glaze)
Preparation method
1. Preparing the base
Separate the egg whites from the yolks. Whip the egg whites until frothy. When the foam starts to form, gradually add the sugar and vanilla essence. Continue beating until you achieve a firm meringue.
Mix the yolks separately with the oil and lemon zest, then gently fold into the meringue. Mix gently, being careful not to deflate the mixture.
Add the flour mixed with baking powder in several batches, gently folding with a spatula. Spread the mixture into a baking tray lined with parchment paper (I use a classic rectangular baking tray).
Bake the base in a preheated oven at 180°C for about 20-25 minutes, until it turns golden and passes the toothpick test. After baking, allow it to cool completely in the pan.
When cooled, slice the base horizontally to obtain two layers.
2. Preparing the cream
In a saucepan, mix the flour with the sugar, then gradually add the milk, stirring continuously to avoid lumps. Place the pot over medium heat and keep stirring until the mixture thickens. Remove from heat and let it cool to room temperature.
Once the milk and flour cream has cooled, add the butter (or margarine, but I use butter). Incorporate it, then add the lemon zest and juice gradually, mixing continuously. If you add all the juice at once, there’s a risk of the cream curdling, so don’t rush this step. The result should be a smooth cream with a fresh lemon taste.
3. Preparing the glaze
Break the dark chocolate into pieces and place it in a bowl over a double boiler. Once completely melted, add the oil and mix until smooth and glossy. Remove from heat.
4. Assembly
Place the first layer of the base on a serving platter. Spread all the cream over the entire surface. Place the second layer of the base on top, then pour the melted chocolate glaze over it and quickly spread it with a spatula. If you want, you can grate some white chocolate over the glaze while it’s still soft, as decoration.
Let the cake chill in the refrigerator for a few hours to allow both the cream and glaze to set. Cut portions with a knife dipped in hot water for cleaner cuts.
Why I make this recipe often
I prepare it quite often because it doesn’t require expensive or rare ingredients. The lemon flavor is fresh, the cream isn’t too sweet, and the base remains fluffy and simple. It cuts nicely after chilling, and I can take it to go. It stays good for two to three days without changing texture.
Tips and variations
Tips
1. Use room temperature eggs to achieve a stable meringue for the base.
2. Don’t add all the lemon juice at once to the cream to avoid curdling.
3. If you want to cut the cake without cracking the glaze, use a long knife heated in hot water and wiped before each cut.
4. The base and cream must be completely cooled before assembly; otherwise, the glaze won’t set evenly.
Substitutions
- Margarine in the cream can be replaced with butter. It’s tastier and more stable when cold.
- For the glaze, you can use milk chocolate if you don’t want a strong dark chocolate flavor.
- If you don’t have fresh lemon, you can use lemon essence for flavor, but the result won’t be as fresh.
Variations
- You can make the base with two extra eggs if you want the cake to be taller.
- Instead of chocolate glaze, you can sprinkle powdered sugar on top for a quicker version.
- If you want less cream, reduce the amount of milk to 400 ml and flour to 3 tablespoons.
- For a more intense flavor, add a bit of orange juice or orange zest to the cream.
Serving ideas
It is usually served cold, straight from the fridge. It pairs well with simple tea or coffee, or as a dessert after lunch. For occasions, you can cut it into small squares, decorated with white chocolate or thin slices of lemon.
Frequently asked questions
Can I make the base in advance and keep it in the fridge?
Yes, the base holds up well for 1-2 days if kept wrapped in plastic wrap in a cool place.
Can I use plant-based milk for the cream?
Technically yes, but choose a milk with a neutral taste (e.g., unsweetened almond milk). However, the texture may be slightly different.
My cream curdled, what can I do?
If the cream curdles after adding the lemon juice, try beating it more vigorously with a mixer. If it doesn’t fix, it can still be used as is, but the texture won’t be perfect.
Can I use gluten-free flour for the base and cream?
You can try gluten-free flour for the base, but the texture will be slightly different. For the cream, you can use cornstarch instead of flour, about 3 tablespoons.
Can the cake be frozen?
I do not recommend freezing, as the base and cream may become watery upon thawing, and the glaze loses its shine.
Nutritional values
Estimate for one serving (out of 12):
Calories: approx. 310-340 kcal
Protein: 5-6 g
Fat: 18-20 g
Carbohydrates: 34-36 g
Values are indicative and may vary depending on the type of chocolate, whether butter or margarine is used, or the size of the eggs. The cake has a moderate calorie content, mostly from fats (butter, chocolate) and carbohydrates (sugar, flour).
Storage and reheating
Store in the refrigerator, covered, for up to 3 days. It does not need reheating. The glaze and cream keep well cold, but do not leave the cake at room temperature for more than a few hours. Freezing is not recommended. If the cake has been in the fridge and you want to cut portions, dip the knife in warm water before each cut for clean slices.