John Myers
Lemon Cake with Lemon Cream
The perfect lemon cake with lemon cream recipe with a picture and simple step-by-step instructions.
- 4 piece Eggs
- 200 g Sugar
- 150 g Flour
- 150 g Food starch
- 3 tsp Baking powder
- 3 piece Lemons (juice and rinded)
- Beat eggs and sugar until frothy. Mix the flour, cornstarch, baking powder and the grated zest of the lemons together and add spoonfuls to the egg and sugar mixture, alternating with the juice of the lemons. Pour the silky, shiny, creamy dough into a round dish. Bake at 160 degrees for about 30 minutes until golden. Cut the cooled base in half and fill with homemade lemon cream. Dust with powdered sugar and you’re done. Bon Appetit 🙂
- Fill the juice of 2 lemons up to 250 ml with water and mix with 2 lightly heaped tablespoons of cornstarch and 4-5 tablespoons of sugar (depending on your taste, maybe more sugar) and bring to the boil in the saucepan. Refrigerate. Whip 1 cup of cream with 1 packet of vanilla sugar until stiff and fold into the cold cream.
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