World's Best Pancake
Lemon cake
This bright and elegant dessert features light sponge layers filled with a tart citrus cream. It is finished with a smooth white frosting and fresh lemon slices for a festive celebration.
Ingredients
4eggs
290 gsugar
195 gwheat flour
10 mlbaking powder
2lemons
60 mllemon juice
100 gbutter
200 mlheavy cream
200 gcream cheese
5 mlvanilla extract
1lemon
Steps
Oven preparation
Preheat the oven to 175 °C and grease two 20 cm round cake tins with a small amount of butter.
Batter base
Beat 4 eggs and 170 g sugar in a large bowl until the mixture is pale and fluffy.
Dry ingredients
Sift together 195 g wheat flour and 10 ml baking powder in a separate vessel.
Citrus prep
Grate the zest from 2 lemons and squeeze out 60 ml lemon juice.
Batter completion
Fold the flour mixture into the eggs along with the lemon zest and 100 g butter that has been melted.
Baking
Divide the batter evenly between the tins and bake for 25 minutes until a toothpick comes out clean.
Cream filling
Whip 200 ml heavy cream with 40 g sugar and the lemon juice until stiff peaks form.
Frosting preparation
Mix 200 g cream cheese with 80 g sugar and 5 ml vanilla extract until smooth for the outer coating.
Assembly
Place one cooled cake layer on a plate, spread the lemon cream filling over it, and top with the second cake layer.
Finishing touches
Apply the cream cheese frosting over the top and sides of the cake, then garnish with thin slices from 1 lemon.
Information
- Tags: Dessert
- Fancy Ravioli
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