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Lemon cake served
Tangy and sweet lemon cake with a fluffy cream filling

Lemon cake

Author: Flavelo
Recipes Cakes and Desserts
Citric acid is a double-edged sword in baking: on one hand it helps volume increase (reaction with baking powder), on the other, if too much, it can weaken the cake structure. This recipe finds the balance: a stable, buttery sponge made fragrant by lemon juice and zest, lightened with whipped cream.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake tin (22 cm)
  • Whisk
  • Grater

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the tin.

Tip: Basic.
2 ✓

Whisk the eggs with the sugar until nice and frothy.

Tip: Air incorporation.
3 ✓

Mix in the melted butter, milk, lemon juice and zest.

Tip: The milk may curdle slightly due to the lemon juice (buttermilk effect), this is normal, do not panic.
4 ✓

Fold in the flour mixed with baking powder.

Tip: Work quickly.
5 ✓

Bake for 30-35 minutes. Skewer test.

Tip: When done, remove and cool on a rack.
6 ✓

When cool, cut in half. Fill with whipped cream.

Tip: You can add a little cream stabiliser to the whipped cream if you want to be sure.
7 ✓

Dust the top with icing sugar, decorate with lemon slices.

Tip: Best fresh.

Recipe FAQ

The cake doesn't rise.
Lemon juice reacts immediately with the baking powder. If you don't put it in the oven right after mixing, the gases escape in the bowl.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 pieces Eggs
  • 100 g Butter (melted)
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  • 100 ml Milk
  • 1 piece Lemon (zest)
  • 3 tbsp Lemon juice
  • 200 ml Double cream (for filling)
  • 30 g Icing sugar (decoration)