Lemon cube cake

Lemon cube cake is a delicious choice for dessert lovers and a simple yet impressive recipe that combines the fresh flavors of lemon with a velvety texture. This cake is perfect for both a gathering with friends and a festive meal. Additionally, it is easy to prepare and can be stored in the refrigerator, making it ideal to be served cold.

The history of lemon cakes dates back centuries, appreciated for their refreshing taste and the pleasant contrast between sweetness and acidity. In this recipe, we will explore how to achieve perfectly cooked lemon cubes, so that each serving brings a smile to the faces of your loved ones.

Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 12

Ingredients:

For the base:
- 55g granulated sugar
- 215g flour
- 170g unsalted butter, at room temperature
- 55g nuts (optional)

For the cream:
- 70g flour
- 455g sugar
- 280ml freshly squeezed lemon juice
- Zest of one lemon
- 6 large eggs
- 1 yolk
- A pinch of salt

Step by step for a perfect lemon cube cake:

1. Preheating the oven: Start by preheating the oven to 180 degrees Celsius. This step is essential to ensure even baking of the dough.

2. Preparing the baking pan: Choose a baking pan measuring 30x20 cm. Line the bottom and sides with parchment paper to prevent the cake from sticking.

3. Preparing the dough: In a large bowl, combine the granulated sugar and flour. Add the butter at room temperature and, if desired, the ground nuts. Using a mixer, mix on low speed until you achieve a crumbly dough.

4. Forming the base: Press the dough into the pan with your fingers, ensuring the edges are slightly higher (about 1 cm) to form a small "wall" for the lemon cream.

5. Baking the base: Cover the dough with a sheet of parchment paper and fill it with baking beans or weights to prevent puffing. Place the pan in the oven and bake for 25-35 minutes, until the base turns golden.

6. Preparing the cream: Meanwhile, in another bowl, add the flour and sugar. Add the lemon juice and lemon zest, mixing well until the sugar is completely dissolved. In another bowl, beat the eggs and yolk together with a pinch of salt. Add the egg mixture to the lemon mixture and mix until you achieve a smooth composition.

7. Baking the cream: Once the dough is ready, remove the pan from the oven and remove the parchment paper and beans. Pour the lemon cream evenly over the baked dough. Reduce the oven temperature to 170 degrees Celsius and bake the cake for 30-40 minutes, or until the cream has set.

8. Cooling and slicing: After baking, let the cake cool completely in the pan. Once cooled, cut the cake into cubes and, if desired, you can decorate it with chopped nuts or powdered sugar for an elegant look.

Serving suggestion: Lemon cube cake is served cold, making it perfect alongside a cup of tea or coffee. It is an ideal dessert to delight guests at a party or to conclude a festive meal.

Nutritional benefits: Lemons are rich in vitamin C and antioxidants, having properties that support the immune system. Additionally, nuts add healthy fats and protein, balancing the sweet taste of the cake.

Frequently asked questions:

1. Can I use other types of citrus?
Yes, you can experiment with orange or lime juice and zest for a different flavor.

2. What can I do if I don't have almond flour?
You can substitute almond flour with regular flour, but the texture will be different.

3. How do I keep lemon cube cake for longer?
These cubes store well in the refrigerator in an airtight container for up to 4 days.

4. Is it possible to freeze the cake?
Yes, you can freeze the lemon cube cake, but it is recommended to consume it fresh for the best taste.

5. What other recipes can I combine with this cake?
Lemon cube cake pairs wonderfully with a fresh fruit salad or vanilla ice cream.

These lemon cubes are not just a delight but also an excellent way to bring a touch of sunshine to gloomy days. Enjoy every bite and savor the fresh flavors they offer!