Light Lemon Cake

Ingredients

• 3 pcs Eggs (at room temperature)
• 100 g Melted butter (melted, slightly cooled)
• 1 c. à café Yellow lemon zest (finely grated zest)
• 1 c. à café Green lemon zest (finely grated zest)
• 120 ml Cold milk (whole or semi-skimmed)
• 100 g Almond powder (sift before use)
• 100 g All-purpose flour (sifted)
• 1 c. à café Baking powder (added at the end)
• 60 ml Lemon juice (freshly squeezed, about 2 lemons)
• 80 g White sugar
• 2 c. à soupe Cornstarch (diluted in a little cold water before adding)
• 30 g Butter (for the cream) (cut into small dice)
• 1 c. à café Extra zest for decoration (optional)

Instructions

1. Zest and squeeze the lemons

   Grate the zest of one yellow lemon and one green lemon, then squeeze the lemons to obtain about 60 ml of juice.

   Time: PT2M

2. Prepare the cake base

   In the bowl, crack the 3 eggs and beat them on medium speed until they become fluffy and pale.

   Time: PT3M

3. Incorporate the melted butter

   Add the 100 g melted butter to the beaten eggs and continue mixing for an additional 5 minutes to obtain a homogeneous texture.

   Time: PT5M

4. Add the zest and milk

   Fold in the yellow and green lemon zest, then pour in the cold milk. Mix briefly.

   Time: PT2M

5. Integrate the dry powders

   Add the sifted almond powder, then the flour in two batches, mixing gently between each addition. Finally, fold in the baking powder.

   Time: PT3M

6. Prepare the pan

   Butter and flour the charlotte pan, then pour in the batter, smoothing the surface with the spatula.

   Time: PT3M

7. Bake the cake

   Bake the cake in a preheated oven at 180°C for 35 minutes, or until a knife comes out clean.

   Time: PT35M

   Temperature: 180°C

8. Cool the cake

   Remove the cake from the oven, place it on a rack and let it cool for 10 minutes before unmolding.

   Time: PT10M

9. Prepare the lemon cream

   In a saucepan, combine the sugar, cornstarch and lemon juice. Heat over medium heat, stirring constantly until thickened (5‑6 minutes). Remove from heat and add the 30 g butter, mixing until fully dissolved.

   Time: PT6M

10. Assemble the cake

    Pour the lemon cream over the cooled cake, spreading lightly. Let the cake rest in the refrigerator for at least 2 hours before serving.

    Time: PT5M

11. Decorate and serve

    Optionally sprinkle a little extra lemon zest or powdered sugar, then serve with lavender tea.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Melted butter: vegetable oil (for the cake)
• Instead of Yellow lemon zest: green lemon zest
• Instead of Green lemon zest: yellow lemon zest
• Instead of Cold milk: almond milk
• Instead of Almond powder: almond flour
• Instead of All-purpose flour: gluten-free flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Lemon juice: bottled lemon juice
• Instead of White sugar: cane sugar
• Instead of Cornstarch: rice flour
• Instead of Butter (for the cream): margarine

Equipment Needed

• Mixing bowl
• Electric or hand whisk
• Silicone spatula
• Zester / microplane
• Medium saucepan
• Charlotte pan (or loaf pan)
• Oven
• Cooling rack
• Kitchen scale (optional)
• Citrus juicer or lemon press (optional)

Critical Steps — Do Not Skip

• Fold in the baking powder at the very end to ensure leavening.
• Bake the cake at 180°C without opening the oven door for the first 20 minutes.
• Thicken the lemon cream properly without boiling it excessively.

Chef Tips from the Video

• Use untreated organic lemons for a more aromatic zest.
• Sift the almond powder and flour together for an ultra‑light texture.
• Allow the cake to cool completely before adding the cream to prevent it from melting.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container for 3 to 4 days.

Freezer: Can be frozen without the cream for 1 month; thaw in the refrigerator then add fresh cream.

Room temperature: Consume the same day if the climate is cool, otherwise keep refrigerated.

Make-Ahead Tips

• The cake can be baked the day before and kept in the refrigerator before adding the cream.
• The lemon cream keeps for 2 days refrigerated; gently reheat before spreading if it solidifies.