This dessert is prepared from puff, biscuit or shortcrust pastry. Its filling may be lemon kurd or another cream. But invariably, lemon cake is a very tasty and popular pastry with a refreshing taste and citrus aroma.

Lemon Cake Classic Recipe

The basis of the classic lemon cake is a juicy biscuit with a citrus flavor and aroma. Loose into thin cakes, it is soaked with sour cream, custard or any other cream. Or you can just bake the dough in a cake pan and cover with lemon fondant of 30 ml of lemon juice and 150 g of powdered sugar.

So, for a classic lemon sponge cake you need to take:

  • 270 g butter;
  • 300 g of sugar;
  • 10 g vanilla sugar;
  • 7 eggs;
  • 3 g of salt;
  • 50 - 60 ml of lemon juice;
  • chopped zest of two lemons;
  • 5 g of baking powder;
  • 70 g of starch;
  • 300 g of flour.

Kneading the dough and baking it step by step:

  1. Beat soft butter with two types of sugar, adding lemon zest and juice. Drive eggs into the oil mixture one at a time, continuing to beat everything with a mixer. The final stage of kneading is the addition of dry ingredients (flour, starch, baking powder and salt).
  2. Grease a baking dish with soft butter and sprinkle with flour. Transfer the dough into it and send to bake at 180 degrees. To make the biscuit fully baked, it can leave it for 45 minutes.
  3. For cake, the cake should be completely cooled, then cut into thinner layers and layered with cream. In the case of a cupcake, it’s enough to just cover it with fudge while it is still hot.

Cooking in a slow cooker

To bake a simple lemon cake in a slow cooker, for sponge cake you will need:

  • 4 eggs;
  • 150 g of sugar;
  • 130 g of flour;
  • 20 ml of lemon juice;
  • 10 g of lemon zest.

The list of ingredients for lemon cream:

  • 3 squirrels;
  • 150 g of sugar;
  • 160 ml of milk;
  • 40 g flour;
  • 1 lemon
  • 30 g of butter.

Bakery products:

  1. Beat eggs with sugar for 10 minutes with a mixer. Then gently mix flour, zest and lemon juice into them. Transfer the dough into a greased multicook and bake in the “Baking” mode (cooking time - 60 minutes).
  2. In the meantime, prepare the cream. Pour milk into sugar fluffy whites with sugar and sift flour. Bring this mixture to a boil and remove from stove. Put in the cream butter and lemon, crushed in a blender, together with the peel. Mix.
  3. Cool the cooled biscuit, cut into two or three layers and grease each with lemon cream. Decorate the finished cake with slices of marmalade or candied fruit, as the fantasy suggests.

Step by step recipe from Irina Allegrova

The Empress of the Russian stage possesses not only excellent vocal abilities, but also culinary talent.

So, native singers adore lemon cake made by her from such a set of products:

  • 200 g butter;
  • 360 g sugar;
  • 2 eggs;
  • 4 g of baking powder;
  • 2 g of vanillin;
  • 50 g of sour cream;
  • 20 g of orange or lemon zest;
  • 400 - 450 g of sifted flour.

The filling for the cake is prepared from:

  • 3 lemons;
  • 3 medium sized apples;
  • 200 g of sugar;
  • 15 g of instant gelatin;
  • 80 g of starch.

The recipe for Irina Allegrova in steps:

  1. Beat butter with sugar and put eggs in it. When the mass becomes homogeneous, add baking powder, zest, vanilla and sour cream. Mix everything thoroughly with a mixer again.
  2. The last in the dough to mix the flour in such an amount so that a plastic sand mass is obtained. Divide the dough into two parts. Poison one of them in the freezer, and from the second, form the base of the cake in the form of a basket and bake for 15-20 minutes at 180 ° C.
  3. To fill the lemons, together with the peel (but without seeds), twist through a meat grinder, and cut the apples into cubes. Stir the chopped fruits with sugar and gelatin.
  4. Sprinkle the baked base with starch, fill with apple and lemon filling, and top with the remaining dough grated on a coarse grater. Until ready, the cake should spend another 40 - 50 minutes in the oven at 170 - 180 degrees.

Delicious Meringue Lemon Cake

To prepare a delicious lemon cake with meringue, for a sand base, you need to take:

  • half a pack of cold butter;
  • 4 g of sugar;
  • 2 g of salt;
  • 40 ml of cold water;
  • 200 g of flour.

For lemon fillings are used:

  • 4 yolks;
  • 300 ml of water;
  • 125 ml of lemon juice;
  • 300 g of sugar;
  • 120 g of corn starch;
  • 20 g of lemon peel;
  • 75 g butter.

The composition of the snow-white meringue layer includes:

  • 4 squirrels;
  • 170 g of sugar;
  • 3 g of vanillin.

Cooking method:

  1. In a blender bowl, combine all the components of the dough and mix until it comes together in an elastic lump. Roll out the sides and bottom of the baking dish with a dough rolled in a half-centimeter layer. Having pressed the base of the pie with a load (peas, beans), bake it for 12 - 15 minutes at 170 ° C.
  2. The products that make up the cream (except oil) are combined in a thick-walled saucepan and boiled until thickened. Remove from heat, mix with oil and fill the hot base.
  3. On top of the cream on the cake, put the meringues from whipped egg whites with sugar and vanilla. Return the cake to the preheated oven until a light brown meringue forms (approximately 10 minutes).

Lemon Kurd Dessert

Napoleon is a dessert loved by many since childhood. Classic butter cream is quite high-calorie, but this lemon Kurd cake has not only fewer calories, but also a refreshing taste.

For puff pastries you need to take:

  • 480 g flour;
  • 400 g butter;
  • 2 eggs;
  • 140 ml of water;
  • 45 ml of brandy;
  • 15 ml of vinegar;
  • 3 g of salt.

The composition of lemon Kurd includes the following components:

  • 3 large lemons;
  • 150 g of sugar;
  • 3 eggs;
  • 40 g of starch;
  • 100 g butter.

The sequence of actions:

  1. In a separate container, mix cold water with cognac and vinegar. Scatter the eggs with salt until smooth, and then combine with the other liquid ingredients of the dough.
  2. Chop the cold butter into crumbs with flour.Pouring the liquid mixture, knead the dough and divide it into 10 parts. After stabilization in the cold for an hour, bake 10 thin crusts.
  3. In a blender bowl, send juice squeezed from three lemons, zest of one lemon, sugar, starch, eggs and soft butter. Kill these ingredients until smooth, and then send to the fire.When using lemons for baking, be sure to wash them with a brush in hot water so that the substances that process the fruits before transportation do not get into the dessert.
  4. Boil the cream until thickened, then beat again with a blender. Grind the cakes with the finished composition, sprinkle crumbs on top of the cake and put in the refrigerator for impregnation.

A treat from Ilya Lazerson

The dough base for open lemon cake (tarte) from Laserson is prepared from the following set of ingredients:

  • 1 egg
  • 100 g of sugar;
  • 150 g butter;
  • 250 g of flour;
  • 50 g of almond flour or chopped almonds.

For custard cream-lemon cream you will need:

  • 5 medium lemons;
  • 240 g of sugar;
  • 4 eggs;
  • 300 g butter.

How to cook:

  1. In a bowl, combine flour, almond chips and sugar. To these bulk ingredients add chopped cold butter and mash everything into crumbs. Then drive one raw egg and collect the resulting mass into a lump.
  2. From the resulting shortcrust pastry, form the base of the pie in the form, put parchment on top and pour peas for oppression. Bake the cake at 190 degrees for 20 to 30 minutes.
  3. Remove the zest from two lemons with a fine grater and knead it with your hands together with sugar. From the remaining lemons, squeeze the juice, it should turn out about 150 ml.Before squeezing the juice, citrus fruits should be rolled with a slight pressure on a hard surface, so the liquid output will be greater.
  4. Add juice and raw eggs to the sweetened zest, put the mixture on a steam bath and boil until thick with constant stirring.
  5. Mix the hot custard base with the diced butter. Allow the cream to cool slightly, and then pour it into the base basket of the tarte. Put the dessert in the refrigerator to stabilize for 4 to 6 hours. After that, it can be cut with a knife, like a regular cake.

Lemon Cake by Andy Chef

Andy the chef offers his own version of the cake with a citrus mood, in which juicy biscuit cakes are layered with lemon Kurd.

For custard on lemon juice you will need:

  • 250 ml of freshly squeezed lemon juice;
  • 250 g of granulated sugar;
  • 4 eggs;
  • 190 g butter;
  • zest of two lemons.

The composition of the cake biscuits include:

  • 5 eggs;
  • 300 g of sugar;
  • 135 ml of yogurt;
  • 125 ml of milk;
  • 225 g of butter;
  • 14 g of baking powder;
  • 10 g of lemon peel;
  • 345 g of flour.

Baking Algorithm:

  1. Place all the ingredients of lemon Kurd in a saucepan or saucepan with a thick bottom and send to medium heat. Constantly stirring the mixture with a whisk, boil the cream until thickened. The desired consistency, when the fingerprint on the shoulder blade with which the Kurd was mixed, will cease to disappear.
  2. Strain the finished cream through a fine sieve to remove the zest, pieces of curled protein and pieces of lemon pulp that could get into the juice. Cover the filtered cream with cling film and leave to cool.
  3. For a biscuit, beat the butter with sugar at high speed until a lush white mass. Then, continuing to beat the mass, pour one egg at a time, add zest and yogurt.
  4. Add half the sifted mixture of flour and baking powder to the dough, pour in milk and the remaining loose ingredients.
  5. From the resulting test, bake two cakes with a diameter of 18 cm at 180 degrees for 30 to 40 minutes.
  6. Cut each of the two biscuits into two cakes and lay them with a cooled lemon Kurd. Decorate the cake on top as you wish.

With the addition of cottage cheese

To prepare a delicious lemon-curd cake, you need to prepare:

  • 6 eggs;
  • 400 g of sugar;
  • 400 g of cottage cheese;
  • 60 ml of milk;
  • 20 g of gelatin;
  • 160 g of flour;
  • 3 lemons;
  • marmalade "lemon slices" for decoration.

Working process:

  1. For biscuit, take three eggs and divide them into yolks and squirrels.Beat the last into a lush, stable foam, and froth the yolks with a mixer from 100 g of sugar to a light cream state.
  2. Flour should be mixed with yolks, and then, in 3-4 doses, mix whipped proteins into the total mass. From the dough, bake a high biscuit cake and cut it into three layers.
  3. Soak gelatin in milk. Then dissolve it on low heat or in the microwave, pour into the cottage cheese, add 150 g of sugar and beat everything with a submersible blender to a homogeneous cream. Remove the curd filling for a while in the refrigerator so that it thickens a little.
  4. Squeeze the juice from three lemons, their zest, the remaining sugar and eggs, mix and leave for half an hour, so that the citrus peels completely give the cream its flavor. Then strain the mixture through a strainer and boil until thick.
  5. It is good to smear each of the three biscuit cakes with a cooled lemon Kurd. Next, put the first cake in the split ring for assembly or make high sides of the foil, lubricate 1/3 of the curd cream, cover with the second cake and repeat the action.
  6. A layer of curd cream on top of the third cake should be covered with the remnants of lemon Kurd and garnish with marmalade "lemon slices".

Among the proposed options for lemon pie it is so difficult to choose the most delicious! Try them all, choose your own favorite and, perhaps, he will become your signature dessert.

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