Light lemon cream cake


Preparation time: 40 min.
Cooking or baking time: 15 min.
Total preparation time: 55 min.

Light lemon cream cake from Grandma Martha.

Ingredients dough

  • 3 eggs
  • 150 g of sugar
  • 250 g flour
  • 1/2 pck of baking powder

Preparation dough

  1. Stir the eggs and sugar until the dough looks whitish and twice as large.
  2. Mix the flour with the baking powder and fold into the egg yolk and fold carefully.
  3. Preheat the oven to 190 degrees.
  4. Grease a baking sheet and spread the dough on it.
  5. Bake in the oven at 190 degrees for about 10 -15 minutes. (Rods sample)
  6. After baking, allow the cake to cool well and divide in half.

Ingredients cream

  • 2 eggs
  • 1 organic lemon (of which juice and abrasion)
  • 125 g of sugar
  • 1 pck of lemon pudding powder (if you take custard powder, you need to take a little more lemon juice)
  • 400 ml of hot water

Preparation cream

(in a suitable pot)

  1. Separate the eggs.
  2. Stir the yolks, the lemon juice and grate, the sugar and the custard powder well.
  3. Add the hot water, stir and put the pot on the stove.
  4. Bring the cream to a boil while stirring constantly and remove from heat.
  5. Beat the egg whites with a pinch of salt until stiff and put them under the cream.
  6. One half of the floor is spread with this cream and the second half placed on it, so you get a filled cake.
  7. On top you sift icing sugar.

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