Italian Lemon Cake

Italians are virtuosos in culinary simplicity, in the choice of ingredients, and above all, in not complicating cooking. If you have quality ingredients at hand, you can quickly put an exceptional dish on the table. The world-famous Italian lemon cake is one of those that extracts the maximum from simple, everyday ingredients. Tasty, beautiful, and suitable for cooks of all ages, as its preparation is childishly simple, and the taste is divine.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit dough

  • 3 pieces Egg, fresh

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 1 pinch Salt, table

  • 1 dl Oil, plant, sunflower

  • 200 g Wheat flour, white, multi-purpose

  • 1 bag Baking powder

Decoration

  • pieces Coconut, flakes

Lemon cream

  • 2 piece Egg, fresh

  • 4 spoon Sugar, white

  • 3 spoons Koruzni škrob

  • 3 dl Milk, skimmed

  • 1 piece Lemon, fresh, without shell

Steps

  1. First, make the lemon cream. In a pot, combine milk, eggs, sugar, cornstarch, lemon zest, and lemon juice. Heat everything slowly over low heat, stirring constantly with a whisk until the cream boils and thickens like pudding. Remove from heat and cover the pot with a lid. Let the cream cool.

  2. While the cream is cooling, prepare the batter. In a mixing bowl, combine eggs, sugar, vanilla sugar, and a pinch of salt. Mix with a mixer until the sugar dissolves. Add oil and mix well.

  3. Sift the flour and baking powder, and gradually add them to the egg mixture, spoon by spoon, while mixing slowly. The batter will be very thick.

  4. Line a cake pan, approximately 24 centimeters in diameter, with parchment paper. You can use clips to help keep the paper in place. Spread half of the batter onto the bottom of the pan and smooth it out carefully. Bake for 15 minutes at 190 degrees Celsius.

  5. Remove the pan from the oven and spread the lemon cream, which should be just warm, over the half-baked batter. It will spread nicely.

  6. Once the cream is evenly spread, spoon the remaining batter on top. Be careful when smoothing it out so as not to disturb the cream underneath. Return the pan to the oven and bake the cake for another 30 minutes at 190 degrees Celsius.

  7. Let the baked cake cool slightly.

  8. Remove the cooled cake from the pan and place it on a board or serving plate. Remove the parchment paper and dust the top of the cake with coconut flour or powdered sugar.

Nutrition Information (Per 100g)

  • Calories: 245.33 kcal
  • Fat: 3.79 g
    • Saturated Fat: 1.26 g
  • Carbohydrates: 42.15 g
    • Sugars: 19.06 g
  • Protein: 7.7 g
  • Fiber: 0.63 g