Lemon cake is a lemon-flavored cake that is a fresh and refreshing dessert. This cake usually attracts attention with its light and vibrant lemon flavor. The main ingredients used in making lemon cake are:
- Sponge Cake Cake: It forms the base of the cake. Vanilla or plain sponge cake is usually used.
- Lemon Curd: It is a dense and smooth cream prepared with lemon juice, lemon zest, sugar, eggs and butter.
- Cream or Whipped Cream: It is used to decorate the layers and top of the cake.
- Lemon Syrup: It is used to moisten the cake layers and give it a more intense lemon flavor.
The making of lemon cake usually involves these steps:
- Preparation of Sponge Cake Cake: Cake batter is prepared and baked.
- Preparation of Lemon Cream: Lemon juice, lemon zest, sugar, eggs and butter are cooked together to obtain a heavy cream.
- Cutting and Moistening the Cake: Cut the sponge cake into layers and moisten it with lemon syrup.
- Creating the Layers: Lemon cream and optionally cream or whipped cream are spread between the cake layers.
- Making the Outer Coating: The entire cake is covered with cream or whipped cream and decorated.
Lemon cake is a light and refreshing dessert that is especially preferred in summer. The refreshing aroma of lemon offers a perfect combination of sweet and sour balance.
Here is a detailed cake recipe and the steps required for the lemon version of this cake:
Basic Sponge Cake Recipe
Ingredients:
- 4 large eggs (at room temperature)
- 1 cup granulated sugar
- 1 cup flour
- 1 tsp baking powder
- 1 teaspoon vanilla extract
Construction:
- Preheat the oven: Preheat the oven to 350°F (180°C).
- Beat Eggs and Sugar: Beat eggs and sugar with mixer on high speed until mixture is light and fluffy (about 5-7 minutes).
- Add Dry Ingredients: Sift the flour, baking powder, and vanilla and add them to the egg mixture. Stir gently with a spatula to obtain a homogeneous mixture.
- Pour into Cake Mold: Pour the mixture into a greased and floured cake pan.
- Bake: Bake in a preheated oven for 25-30 minutes. Check for doneness with a toothpick test. If the toothpick comes out clean, it means the cake is baked.
- Refrigerate: Let the cake sit in the tin until it cools completely, then remove it from the pan.
Lemon Curd Recipe
Ingredients:
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- Grated zest of 1 lemon
- 1/2 cup (100g) butter (cut into small pieces)
Construction:
- Whisk Together Sugar and Eggs: In a medium bowl, whisk together the sugar and eggs.
- Add Lemon Juice and Peel: Add the lemon juice and lemon zest and stir.
- Cook: Cook the mixture over medium heat, stirring constantly. Cook until the mixture thickens (about 10 minutes). The consistency should be like pudding.
- Add the Butter: Remove the mixture from the heat and add the butter. Stir until the butter is completely melted.
- Refrigerate: Refrigerate the lemon cream to cool.
Lemon Cake Making
Ingredients:
- Sponge cake you prepared
- Lemon curd
- 1 cup heavy cream or whipped cream
- 1/2 cup lemon syrup (1/2 cup water + 1/4 cup granulated sugar + 2 tablespoons lemon juice)
Construction:
- Cut the Sponge Cake: Cut the sponge cake widthwise into two or three layers.
- Prepare the Lemon Syrup: Bring the water and sugar to a boil, when the sugar dissolves, add the lemon juice. Allow to cool.
- Moisten the Layers: Moisten the cake layers with lemon syrup with the help of a brush.
- Create the Layers: Place the first layer of sponge cake on a serving plate. Brush with lemon cream. Place the second layer of sponge cake and again brush with lemon cream. Repeat this process for all floors.
- Coat the Cake: Whip the cream or whipped cream and completely coat the outside of the cake.
- Garnish: Garnish the cake with lemon wedges, grated lemon peel, or marshmallows as desired.
- Cool and Serve: The cake can be served after resting in the refrigerator for at least 2-3 hours.
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