John Myers
Lemon Cream Cake
The perfect lemon cream cake recipe with a picture and simple step-by-step instructions.
- 85 g Margarine or softened butter
- 100 g Sugar
- 1 pinch Salt
- 1 piece Organic lemon, juice and zest
- 3 Pc. Eggs
- 150 g Flour
- 2 tsp Baking powder
- 300 ml Cold buttermilk
- 1 bag Paradise cream lemon flavor
- Mix the margarine, sugar, salt and lemon zest for a few minutes with the whisk of the hand mixer on the highest setting. Stir in the eggs one at a time, about 1/2 minute each. Mix the flour and baking powder and stir briefly into the egg cream on a low level.
- Pour the dough into a springform pan (26 cm diameter) lined with baking paper and smooth out. Bake in the preheated oven at 180 degrees (or fan oven 160 degrees) on the middle rack for 15 minutes until golden yellow. Make a chopstick test.
- Remove the cake, prick it several times with a fork or a wooden skewer and soak it with approx. If you like, you can replace half of the lemon juice with limoncello.
- Let the cake cool down well. In the meantime, pour the buttermilk into a tall mixing vessel and briefly stir in the cream powder on a low level. Then mix for 3 minutes at the highest level according to the instructions on the packet to a firm cream. Chill until the cake has cooled down.
- Now the cake can be removed from the mold and coated all over with the cream.
- 6th alternative: Mix the cream powder with milk. Chill for 15 minutes and then stir in 200 g mascarpone or quark. The cake is rather flat. If you bake it in a 20 cm springform pan, it will be a little higher. If necessary, increase the baking time by 3 – 4 minutes.
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