If you love desserts that are light, citrusy, and effortlessly elegant, this lemon cake will steal your heart. It’s incredibly soft, bursting with zesty lemon flavor, and topped with a creamy layer that practically melts as soon as it touches your tongue. Best of all, you can whip it up in just 15 minutes of prep time, making it perfect for both busy weekdays and special occasions.
Ingredients
For the Cream
| Ingredient | Quantity |
|---|---|
| Egg | 1 |
| Sugar | 1/4 cup |
| Salt | Pinch |
| Corn starch | 0.7 ounces (about 2 tablespoons) |
| Milk | 1 cup |
| Lemon peel | From 1 lemon |
| Lemon juice | From half a lemon |
| Butter | 1 ounce (about 2 tablespoons) |
For the Dough
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Sugar | 3/4 cup |
| Salt | Pinch |
| Vanilla sugar | 1 tablespoon |
| Vegetable oil | 0.6 cups |
| Sour cream | 1/4 cup |
| Flour | 2 cups |
| Baking powder | 2 tablespoons |
| Lemon juice | A splash |
Other Ingredients
| Ingredient | Quantity |
|---|---|
| Almond flakes | As desired |
| Powdered sugar (for sprinkling) | As desired |
Making the Cream
Crack the egg into a saucepan, then whisk in the sugar, a pinch of salt, and cornstarch until smooth. Gradually add milk while stirring, followed by lemon zest and juice. Cook over low heat, stirring constantly, until the mixture thickens into a luscious, silky cream. Remove from heat, add butter, and stir until melted. Cover the cream with plastic wrap or foil to prevent a skin from forming, then let it rest while you prepare the cake.
Preparing the Dough
In a large bowl, beat the eggs with sugar, salt, and vanilla sugar until slightly frothy. Add the vegetable oil and sour cream, mixing until well combined. Sift in the flour and baking powder, then pour in a splash of lemon juice. Mix everything until a smooth, thick batter forms—it should be creamy and easy to spread.
Assembling the Cake
Grease or line a baking dish (about 18 x 26 cm), and pour the batter in, spreading it evenly. Using a piping bag, add the cooled lemon cream in a grid or swirl pattern over the batter. Sprinkle almond flakes on top for a lovely crunch and a hint of nutty flavor.
Baking the Cake
Preheat your oven to 180°C (350°F). Bake the cake for about 40 minutes, or until golden brown and set in the center. The aroma of lemon and vanilla will fill your kitchen—it’s absolutely irresistible!
Adding the Final Touches
Once baked, let the cake cool slightly, then dust it generously with powdered sugar. This simple step gives it a soft, delicate sweetness and a picture-perfect finish.
Serving with Love
Slice and serve your homemade lemon cake with a smile—it’s moist, fluffy, and filled with sunshine in every bite. Share it with friends and family, and watch how quickly it disappears from the table.
Stay tuned for more easy and delicious dessert ideas—because sweet moments like this deserve to be shared!
