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Lemon cake

Lemon cake

A cake always enjoyed with pleasure in my grandparents' house, cut in the crescent;) I woke up too late: D the frying pan was too cold, and it couldn't be cut;) just as delicious, it has evaporated more than half since I portioned it;)

  • eggs 6 pieces,
  • bone sugar 200 g,
  • white wheat flour 150 g,
  • baking powder with saffron Dr Oetker,
  • rama with butter 150 g,
  • the peel and juice of a lemon,
  • iodized salt a powder,
  • candied fruit 100 g,
  • sliced ​​almonds about 50 g.

Servings: 12

Preparation time: less than 90 minutes


Whisk the egg whites with a pinch of salt, then add the caster sugar and lemon juice, continuing to beat until a thick foam is obtained. Then add the egg yolks, melted but cold butter, and mix gently until all the ingredients are incorporated. The flour mixed with baking powder is added in the rain and lightly incorporated into the egg composition. The dough obtained is poured into a tray lined with parchment paper, or a little butter and sprinkled flour;) Candied fruits and almonds are sprinkled on top;)

The cake is baked in a preheated oven at 200 g approx. 45 minutes;)

Delicate and very light cake with yogurt. Done quickly

Published: Friday, April 17, 2020, 1:56 p.m.

Updated: Thursday, May 28, 2020, 1:27 p.m.

It can be offered countertop status. It can be very well syruped, we can add a cream or icing.

For a lemon glaze we would need the juice from a lemon and lemon essence and powdered sugar, we choose the amount of sugar depending on the consistency of the glaze.

We could very well make a berry puree and chop it with a light yogurt cream.

Yogurt cream: 200 ml of yogurt, 200 ml of cream. Mix the cream very cold, in 1.5 minutes add the condensed milk and continue to mix, until you get a dense and firm composition. Yogurt can already be one with fruit.

Quick "cup" cake, made of corn and lemon - recipe

We present you the recipe for a super-fast cake, very filling and tasty. Although the combination of corn and lemon seems strange, the end result is unexpectedly good.

This cake can be prepared in the morning, and served for breakfast. Because it is made quickly and is so practical, it can also be taken to work.

If you want a more delicate and better cake, use fine cornmeal instead of regular cornmeal, which has a coarser texture. You can find it at health food stores.

Cake with Corn and Lemon

Cake with corn and lemon - recipe

• 3 tablespoons cornmeal
• 1 or
• 2 tablespoons lemon juice
• 1 tablespoon raw sugar
• 2 teaspoons of olive oil
• ¼ teaspoon of baking soda
• ¼ teaspoon of grated lemon peel
• ¼ teaspoon of vanilla essence

First mix the egg with the sugar. Add the rest of the ingredients and mix well until smooth. Transfer the cake composition to a large cup or ceramic bowl. Try to mix all the ingredients directly in the cup, so as not to soil other dishes.

Put the cup or bowl in the microwave. Set the time to 1:30 minutes at 630 W (watts).

Instead of lemon, you can use orange (juice and grated peel). It will give it an even stronger citrus flavor.

Although this recipe is prepared faster in the microwave, it is not the healthiest choice. Since the preparation or heating of food in the microwave can alter nutrients and their properties, it is recommended to use the classic method of cooking: the stove oven. You can put the composition of the cake in muffin tins.

Although we use it more for polenta, corn flour can be included in many more dishes, including desserts. It is rich in antioxidants beneficial for eyesight, fiber, protein, vitamins A, B and E, magnesium, phosphorus, iron, potassium and zinc. It is a much better choice for those who have gluten intolerance (celiac disease) and can not eat wheat flour products, but also for those with digestive problems (constipation or cramps). Cornmeal also helps lower bad cholesterol (LDL) and control high blood pressure and diabetes.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Fluffy Lemon Cream Cake (Snow White Reinterpreted)

I think very few of you have not heard and / or tasted this cake known as Snow White cake or Lemon.

It is an old recipe, with many years of activity and very popular with the Romans. It is not absent from the festive tables of most major holidays, such as Christmas or Easter and is one of the recipes for old cakes that remind us, many of us, of childhood.

This is not the first time I have made this cake. You can also find the recipe on the blog following the instructions in my aunt's old cookbook. A notebook with gnawed sheets so long that you can barely make out what it says. Not to mention that the recipes are written briefly and you sometimes have to guess how to prepare them.

Snow White Cake (Lemon) , in its original version & # 8211 see the recipe here & # 8211 consists of 3 baked sheets on the back of the tray and a simple milk cream, strongly flavored with lemon. Hence its second name, Lămâița cake.

You may be wondering now why, if I've made and published the recipe before Snow White cake, I do it again today.

Well, the recipe for fluffy cake with lemon cream today is the one from the cake Snow White reinterpreted, modified in such a way that people who do not like to bake sheets can do so.

See below how to make the Snow Maiden cake
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I must admit that I am one of these people. I don't know why but baking sheets is not one of my preferences. It seems to me a more meticulous job than the one that involves making a simple sponge cake. In addition, it requires even more time in the kitchen.

So today you will have the opportunity to see, and then try, obviously, the simplified version of this cake, the one with fluffy sponge cake sheets and lemon cream.

The idea for this recipe came to me after I tasted such a variant when I was visiting my girlfriend one day. It was just that she had made the cake with a classic sponge cake top and a pudding cream she had bought at the store.

My version is fast and quite economical. It has a genius sponge top, ie with whole eggs, countertop that is made very easy and fast (see here). The cream is the one I already talked about on the blog (see here), one without eggs, only with milk, starch and butter.

I think the only difficulty in making this cake is cutting the countertop into three equal parts. Here you need a little patience and skill. Otherwise, it's child's play.

In other words, I kept the cream from the original recipe Snow White cake (Lemon) but I only changed the sheets, replacing the baked ones on the back of the tray with the fluffy ones.

Cake with cheese and lemon

Put the raisins in a bowl, add the brandy and soak for at least 30 minutes or until most of the liquid has been absorbed.

Preheat the oven to 180 ° C. It is lined with parchment paper, greased with a little butter, the bottom of a non-stick bottom baking dish, 20 cm in diameter. Grease the edges of the mold with a little butter. Sprinkle 1 tablespoon of semolina in the form, turn and tilt to evenly cover the bottom and sides, then shake off the excess semolina. Put the shape aside.

Put the ricotta cheese in a fine sieve and pass it in a bowl. Stir in the egg yolks, sugar, lemon juice, vanilla extract and the rest of the semolina. Add the grated lemon peel and raisins along with the brandy.

Pour the mixture into the prepared form and smooth the surface. Bake for 35–40 minutes or until the surface is browned and the edges come off the shape. Leave to cool in the oven for 2-3 hours, with the door ajar.

For topping, peel the oranges, satsumas and lemon, removing the white membrane, then cut the slices between the membranes. Heat the jam very slowly, in a saucepan, until it melts.

Carefully remove the top from the mold and place on a plate. Grease with some of the melted jam. Arrange the citrus slices on top and glaze with the rest of the jam. Allow the jam to harden before serving the cake.

Tart with yogurt and lemon

Today we will do Tart with yogurt and lemon. It has a tender dough with butter, flavored with lemon peel and a filling of natural yogurt flavored with vanilla.

Dough ingredients:
100 grams of butter
200 grams of flour
2 yolks
70 grams of sugar
10 grams of baking powder
the peel of a lemon

In a bowl put the egg yolks, sugar, butter, baking powder, lemon peel and flour. Homogenize everything well by hand until we have the dough formed. We divide it into two equal pieces.

Ingredients for the filling:

800 grams of natural yogurt
4 egg whites
70 grams of flour
160 grams of sugar
2 sachets of 8 grams of vanilla sugar

Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we can start to add the sugar gradually, mixing continuously. Then add the vanilla sugar, flour and yogurt. Mix well.

In a round tray with a removable edge with a diameter of 25 cm, we spread half of the dough by hand on the bottom of the form.

Put the yogurt composition on top. Scrape the other half of the dough over the filling.

Bake the tart at 180 degrees Celsius for about 45-50 minutes, or until it turns golden on top, and if we touch it, the filling moves a little more, but it can be seen that it is coagulated.

When it is cooked, let it cool completely.

The tart is ready! Look how good it looks! It has a fragrant fragrant dough and a fluffy filling. It's so easy and fast. You will love it!

Lemon Cake - Recipes

Top: preheat the oven to 180 ° C and line the tray with baking paper. Beat the egg whites with a little salt, after doubling their volume, gradually add the sugar, continuing to mix. Mix the yolk with the oil and put it over the egg whites together with the vanilla sugar and vanilla essence.

Gradually add the sifted flour and baking powder, stirring gently with a spatula. Put the composition in the pan and bake for 30-35 minutes. We test the toothpicks and let them cool in the oven with the door slightly open.

Syrup: put the water with the sugar in a saucepan on the fire until the sugar melts. Turn off the heat, add the peel and leave for about 5-6 minutes. Strain and leave to cool. Do not leave the peel too much, because the syrup becomes bitter.

Cream: first moisturize the gelatin with water. Mix the cream well then add the sugar, yogurt, sour cream and lemon juice (if you use sweetened cream do not add sugar, only if you want sweeter), continuing to mix. Heat the gelatin a little, add it to the cream and mix.

We cut the top in two, we put the first top in a tray (I put a few pieces of food foil so I can take the cake out of the tray more easily, because I don't have a removable tray), we syrup well and we put 3/4 of the cream obtained . We put the second countertop, we syrup it and we put the rest of the cream. Put in the fridge.

Jelly: put the orange juice and lemon together with the sugar in a saucepan, leave it on the fire until it melts and starts to boil. Let's put it aside. Hydrate the gelatin with water and leave for about 10 minutes, then add it to the warm juice, mix until the gelatin dissolves. If necessary, you can put the pan on the fire, but without boiling.

Put the jelly over the cake and let it cool for 12-24 hours.
Cut to preference.

Lemon slices cake & # 8211 delicious and easy to make

Last Saturday I went to visit a dear friend I have known since I was in high school. A beautiful friendship connected us and we kept in touch over time. We knew that she was a good housewife and that, once we reached her, she would wait for us with goodies prepared at home. And I wasn't wrong.

So today I kind of invited her to the kitchen Readings and Flavors to tell us, through me, how it's done lemon slice cake, a very tasty cake and very easy to make. You don't have to take my word for it. It is enough to prepare it yourself at home.

In appearance it resembles crescent cake whose recipe you can already find on the blog & # 8211 see HERE & # 8211 but which is done from simple sponge. I could say that this is a more elegant, more sophisticated version of the first one.

The recipe for Lemon sliced ​​cake it is a very old one. According to my friend, this cake was made by her mother when she was a child. It's been a few years since then, especially since it's a kind of family legacy.

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I am glad that I can tell you today about this delicious cake that I really liked and that in this way I continue the project of discovering and bringing to light some old recipes, traditional recipes, childhood recipes.

Royal cake with lemon

Also known as "Gabriela" Cake (after the late Dr. Gabriela Duda, mother of Prince Radu of Romania), this recipe appears in The royal cookbook under the signature of Princess Margaret of Romania.


In a large, dry bowl beat the egg whites until stiff, gradually add 200 g caster sugar. At the end, add the ground walnuts and mix the composition lightly with a spoon so that it does not leave. Pour into a greased pan lined with flour or baking paper. Bake for 40 minutes at 180 degrees. When the top is baked, take it out and turn it over on the table or on a board (face up as it was in the tray). Allow to cool.

From the rest of the ingredients, another sheet is prepared in the same way. If you can bake two trays in the oven at once, the top composition can be made whole and divided in two. If not, it is better to do it separately because the foam is left waiting to bake the sheet in the oven.

  • 10 egg yolks
  • 200 g sugar
  • 4 tablespoons flour
  • 400 ml of milk
  • 1 ampoule with vanilla essence
  • 400 g butter 82% fat
  • 2 untreated yellow lemons

In a bowl on a bain-marie, mix the yolks with the sugar and flour. Gradually pour the milk and boil the composition over low heat, stirring constantly until a cream as thick as cream is obtained. Remove from the steam and allow to cool.

In a bowl foam 400 g butter, add the grated peel of two untreated lemons. Mix the butter lightly, little by little with the chilled egg cream. At the end add the juice of 2 lemons.

The cream is spread between the two countertops. Leave the cake to cool for 24 hours.

The cake is cut into square pieces, can be powdered on top or served on a plate with thin slices of lime.

Lemon cake

A very tasty dessert that can be easily made at home is the lemon cake. Preparing it does not require much skill or time.


  • 80 gr butter
  • 80 gr sugar
  • 250 gr flour
  • 3 yolks
  • 1 whole egg
  • 1 lemon
  • ammonia.
  • 150 gr food starch or lemon pudding
  • 300 gr sugar
  • 1 liter of milk
  • 3 egg whites
  • 2 lemons
  • vanilla essence.

Method of preparation

Mix the butter with the sugar, adding one of the 3 yolks and a whole egg one at a time. Mix until creamy. Add the lemon juice and grated peel of a lemon, then the ammonia mixed with the flour. Knead well and make a thick dough. It will be spread in a tray lined with baking paper and baked at the right heat.

Boil the milk and add the sugar, the starch for the cakes and the grated peel of a lemon. Stir continuously. When it has thickened, add the lemon juice and vanilla essence and remove from the heat, adding the beaten egg whites to the hot cream. The hot cream will be placed over the already baked top. Leave to cool to harden the cream and gain consistency. Coconut can be sprinkled on top.

Video: 米津玄師 MVLemon (December 2021).