The Secret of the Lemon Cake that Stands Out for Flavor! Anyone Can Make It!

Discover the secret of the lemon cake that captivates with its incredibly refreshing and delicious taste! This recipe is accessible to everyone and will delight your palate with a perfect combination of silky lemon cream and a soft, light cake base. Follow these simple steps and get ready to enjoy an unforgettable cake, ideal for any occasion!

Ingredients:

Lemon Cream:

• 750 ml (25.36 fl oz) milk
• 3 eggs
• 70g (2.47 oz) cornstarch
• 150g (5.29 oz) sugar
• Lemon zest

Lemon Curd:

• Juice of 2 lemons
• 120g (4.23 oz) mascarpone cheese
• 2 eggs
• 120g (4.23 oz) sugar
• Lemon zest

Cake Batter:

• 480g (16.93 oz) all-purpose flour
• 9g (0.32 oz) baking powder
• 210g (7.41 oz) butter
• Butter (for greasing the pan)
• Powdered sugar (for dusting)

Instructions:

Lemon Cream:

1. In a saucepan, combine the milk, eggs, cornstarch, sugar, and lemon zest.
2. Cook over low heat, stirring constantly, until thickened. Set aside.

Lemon Curd:

1. In a bowl, mix together lemon juice, mascarpone cheese, eggs, sugar, and lemon zest.
2. Add the lemon juice mixture to the thickened cream and set aside.

Cake Batter:

1. Preheat the oven to 180°C (356°F). Grease a cake pan with butter and set aside.
2. In a bowl, sift together the flour and baking powder.
3. In another bowl, mix the butter and sugar until creamy.
4. Add the eggs, one at a time, to the butter-sugar mixture.
5. Gradually add the flour mixture to the butter-sugar-egg mixture.
6. Spread half of the batter into the greased pan.
7. Pour the lemon curd over the batter and mix well, then spread the remaining batter on top, reserving a portion to decorate as shown in the photo.
8. Place the cake mixture in the pan and decorate with the reserved batter cut into circles.
9. Bake in the preheated oven at 180°C (356°F) for about 35 minutes, or until the cake is golden and fully cooked.
10. Allow to cool completely before dusting with powdered sugar and decorating with lemon zest.