Double-Texture Lemon Cake

Ingredients

• 1 piece Organic lemon (zest and juice)
• 150 g Granulated sugar (for the batter)
• 1 packet (8 g) Vanilla sugar (for the batter)
• 8 g Baking powder (½ packet, for the batter)
• 150 g All-purpose flour (sifted)
• 1 piece Egg (for the batter, at room temperature)
• 150 g Butter (melted in the microwave)
• 1 tablespoon (≈8 g) Cornstarch (Maïzena) (for the batter)
• 200 g Fresh cheese spread (e.g., Philadelphia) (at room temperature)
• 1 piece Egg (for the topping) (for the topping)
• 50 g Granulated sugar (for the topping) (for the topping)
• ½ lemon Lemon zest (reserved for the topping)

Instructions

1. Melt the butter

   Place the cubed butter in a small bowl and melt it in the microwave (30 s, then stir and heat 10 s if needed).

   Time: PT2M

2. Zest and juice the lemon

   Grate the zest of half the lemon into the large bowl, then squeeze the juice of the whole lemon into the same bowl.

   Time: PT3M

3. Prepare the cake batter

   Add the sugar, vanilla sugar and the egg to the large bowl. Whisk until homogeneous. Incorporate the melted butter, then sift the flour, baking powder and cornstarch and fold them in gently until you obtain a smooth batter.

   Time: PT7M

4. Prepare the fresh cheese topping

   In the small bowl, mix the fresh cheese, the egg, the sugar and the remaining lemon zest using an electric mixer until you obtain a smooth cream.

   Time: PT5M

5. Pour the first layer of batter

   Butter the cake pan, then pour half of the batter using a spatula and spread it evenly.

   Time: PT2M

6. Add the fresh cheese topping

   Pour the fresh cheese cream over the first batter layer and smooth with the spatula.

   Time: PT2M

7. Cover with the remaining batter

   Place the remaining batter over the topping, smooth the top to obtain a uniform surface.

   Time: PT2M

8. Bake in the oven

   Bake the cake in the pre‑heated oven at 180°C for about 40 minutes, or until a blade inserted in the centre comes out clean.

   Time: PT40M

   Temperature: 180°C

9. Cool and unmold

   Let the cake cool in the pan for 15 minutes, then unmold onto a rack to cool completely.

   Time: PT15M

10. Decorate

    Dust the top with powdered sugar using a sieve for the finishing touch.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Organic lemon: lime
• Instead of Granulated sugar: cane sugar
• Instead of Vanilla sugar: vanilla extract
• Instead of Baking powder: baking soda + vinegar
• Instead of All-purpose flour: gluten‑free flour
• Instead of Egg: flax egg (2 tbsp water + 1 tbsp ground flaxseed)
• Instead of Butter: margarine
• Instead of Cornstarch (Maïzena): rice flour
• Instead of Fresh cheese spread (e.g., Philadelphia): ricotta, fresh cheese
• Instead of Egg (for the topping): flax egg
• Instead of Granulated sugar (for the topping): cane sugar

Equipment Needed

• Microwave
• Large bowl
• Small bowl
• Electric mixer or hand whisk
• Silicone spatula
• Zester or fine grater
• Lemon press or citrus juicer
• Cake pan (20 cm)
• Oven
• Knife and cutting board

Critical Steps — Do Not Skip

• Melt the butter without burning it
• Do not over‑mix the batter after adding the flour
• Fully cover the fresh cheese topping
• Bake at 180°C for 40 minutes without opening the oven during the first 30 minutes

Chef Tips from the Video

• Use an organic lemon for a more pronounced aroma
• Sift the flour and baking powder to avoid lumps
• Let the cake rest 10 minutes after removing from the oven before unmolding to avoid cracking
• Dust powdered sugar just before serving for an elegant finish

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, up to 4 days.

Freezer: Wrap tightly and freeze up to 1 month.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the fresh cheese topping the day before and keep it chilled before use
• The batter can be prepared in advance and kept in the refrigerator for 30 minutes before assembling
• The cake keeps very well in the refrigerator and can even be served cold.