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Lemon cake





400 grams


4 unit

Egg, yolk

3 unit

White sugar

200 grams

Icing sugar

125 grams

Semiskimmed milk

200 grams


2 unit

Baking powder for desserts

11 grams

Iodized salt

2 and 1/2 grams

Potato starch

20 grams

Type 00 wheat flour

670 grams

Desserts from Italy

Lemon cake

Lemon cake

vegetarian with gluten with eggs with lactose source of B vitamins high in iron source of D vitamins high in potassium high in magnesium

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lemon cake

They Ligurian lemons picked directly from the tree and I wanted to exploit them: what better recipe for this?

Lemon cake step 1

step 1

Short pastry: - 500 grams of flour 00 - 250 g butter - 125 grams of powdered sugar - 2 eggs - 2.5 grams of salt dissolved in 10 grams of lemon juice - 3 grams of baking powder - zest of one lemon

Lemon cake step 2

step 2

Prepare the pastry: on the table to create the fountain with the flour, add the sugar, eggs, baking powder, lemon zest, salt with lemon juice and cold butter cut into small pieces.

Lemon cake step 3

step 3

Stir quickly with fingertips and form the pastry ball cover it with plastic wrap and place in refrigerator.

Lemon cake step 4

step 4

Lemon cream: - 100 g sugar - 2 egg yolks - 50 grams of flour 00-200 grams of milk - 50 g butter - 1 lemon

Lemon cake step 5

step 5

Prepare the lemon cream: with electric mixer mix the sugar with the egg yolks, to create a cream add the flour, zest and lemon juice and mix again.

Lemon cake step 6

step 6

Pour into a saucepan, add softened butter and milk and bring to simmer over low heat, stirring constantly. As soon as the cream thickens turn off the heat and stir until everything is cool.

Lemon cake step 7

step 7

Biscuit dough - 100 g sugar - 2 eggs 1 egg - 100 g butter - 120 grams of flour 00-20 grams of starch - 8 grams of baking powder

Lemon cake step 8

step 8

Prepare for the ultimate cookie dough: In a bowl beat the eggs with the sugar until frothy. Add a little at a time the melted and cold butter, stirring from the bottom upward.

Lemon cake step 9

step 9

Add gradually flour and baking powder sifted, stirring gently so as not to remove the cream if this happens, whisk one of the remaining egg whites and add gradually to the cream.

Lemon cake step 10

step 10

Coat with the pastry a greased and floured cake tin, leaving the top edge. Fill the bottom with the cream to completely cooled lemon and finally cover with the cookie dough.

Lemon cake step 11

step 11

Use cookie dough for a pastry bag, I thought I did not serve and not lho used, wrong! Outstanding amounts of lemon cream and cookie dough is the same, then it is likely to mix them.

Lemon cake step 12

step 12

With a wavy wheel finish the edge of the pastry, leaving a centimeter and a half (the dough will swell much). Bake for 50 minutes at 160 ° once deformed and cooled cover with icing sugar.

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