From the classic soft lemon cake to the crumble version, each recipe is accompanied by practical advice on the choice of ingredients, cooking times and preparation techniques to guarantee an optimal result.
There lemon cake it is a dessert that you can prepare in numerous versions, following the classic recipe, the vegan one or the donut. You can decide to prepare a lemon meringue cake or a lemon cake without butter, for example. Here are 10 possible variations for make lemon cake at home.
Classic lemon cake
There classic lemon cake It has a very soft dough. To prepare this lemon cake, start by whipping two eggs with 120 g of sugar until the mixture is light and fluffy. Gradually add 100 ml of corn oil and 40 ml of soy milk, mixing gently. Add 180 g of sifted flour and a spoonful of yeast, then add the grated peel of a large lemon to flavor the dough. Pour the mixture into a 18-20 cm diameter mold and cook in a preheated static oven at 175°C for about 35 minutes.
Once baked, let the cake cool slightly and in the meantime prepare the syrup. Mix the juice of one lemon with three tablespoons of icing sugar, then bring everything to the heat until the sugar has dissolved (without boiling). Let the liquid cool and, using a toothpick, make some holes in the still hot cake. Pour the syrup on the surface, so that it is well absorbed.
When the cake is completely cold, remove it from the mold and decorate with a sprinkling of lemon peel blended with a spoonful of sugar, for a touch of freshness and sweetness.
Vegan lemon cheesecake
Here’s how to prepare it vegan lemon cheesecake. You will need dry digestive biscuits, extra virgin olive oil, soy yogurt and tofu (perhaps self-produced) and other all-vegetable ingredients. Here the complete recipe for our lemon cheesecake.
Vegan lemon cream tart
Another lemon cake that you can prepare in a vegan version is ours vegan lemon cream tart. The lemon juice and zest (choose organic lemons) will be used to prepare a delicious cream to fill the tart. Here the recipe.
Puff cake with lemon cream
If you love fresh and delicate desserts, this puff pastry cake with lemon cream is the perfect choice. Start by cooking two discs of puff pastry in a static oven at 190°C for about 15 minutes, after having pricked them with a fork and sprinkled them with granulated sugar. They must be well browned, so adjust with your oven. In the meantime, prepare the custard by beating four egg yolks with 130 g of sugar until the mixture is light and fluffy. Add 50 g of sifted flour, a sachet of vanillin, the grated zest and juice of a lemon, mixing until you obtain a smooth consistency. Heat 500 ml of milk until almost boiling, pour it slowly into the egg mixture and mix well. Put everything back on the heat and cook for about two minutes, stirring constantly, until the cream thickens. Let cool completely.
Whip 250 ml of dessert cream with a spoonful of icing sugar until you obtain a stiff consistency. When everything is very cold, assemble the cake by placing the first disc of puff pastry on a serving plate, spreading the lemon cream on top and then the whipped cream. Cover with the second disc of puff pastry, pressing lightly to even out the filling. Leave to rest in the refrigerator for at least a couple of hours so that the flavors blend perfectly. Before serving, decorate with lemon slices and a generous sprinkling of icing sugar
Ginger and lemon cake
This recipe explains that it is very simple to prepare a ginger and lemon cake without butter. Perfect for a snack or for a dessert to serve at the end of the meal. Here you will find the procedure to make it.
Lemon upside-down cake
If you are looking for a dessert with a fresh and citrus flavour, this lemon upside-down cake is the perfect choice. Its soft consistency and the intense scent of lemon make it irresistible, ideal for hot summer days. Start by sifting the flour with the yeast, filtering the lemon juice and grating the zest. Melt 170 g of butter in a bain-marie and let it cool.
Beat three eggs with 170 g of sugar until you obtain a light and frothy cream, then add the melted butter, lemon juice and zest. Gradually add the sifted flour with the yeast, mixing delicately to obtain a smooth dough without lumps. Line a 20cm diameter cake pan with baking paper, sprinkle the bottom with four tablespoons of sugar and arrange the lemon slices on top to cover the entire surface. Pour the mixture over the fruit and level carefully.
Cook the cake in a preheated static oven at 180°C for about 30 minutes, checking the cooking with a toothpick, which should come out clean. Once ready, remove from the oven and leave to cool before opening the springform pan. Gently invert the cake onto a wire rack and let it cool completely. Transfer it to a serving plate and complete with a few leaves of fresh mint for a touch of color and aroma. Perfect to enjoy with a cup of tea or a glass of ice-cold lemonade!
Yogurt and lemon donut
To prepare this yogurt and lemon donut you will need a few simple ingredients, and above all some organic lemons to use the grated peel. Here is the recipe to follow step by step with doses and cooking times.
Lemon fondant
If you love desserts with a soft center and a delicately citrus flavour, lemon fondant is the perfect choice. To make it, start by whipping three eggs with 130 g of sugar, to which you have previously added the grated peel of two lemons, until you obtain a light and frothy mixture. Add 120 g of melted butter, the juice of one lemon and 100 g of mascarpone (in my case lactose-free), mixing well to combine the ingredients.
Gradually add 100 g of sifted flour with half a sachet of baking powder, mixing gently until you obtain a smooth and homogeneous dough. Pour the mixture into a 20 cm diameter mold, previously buttered and lined with baking paper, and cook in a preheated static oven at 170°C for about 30 minutes.
Once cooked, let the fondant cool completely before turning it out. In the meantime, prepare the icing by mixing 120 g of icing sugar with the juice of half a lemon until you obtain a smooth and velvety consistency. Pour it onto the cake, letting it slide along the edges for a delicious and refined effect. Perfect to serve with a fragrant tea or simply to enjoy as is
Lemon crumble cake
If you love desserts with a soft center and a crunchy touch, this lemon and yogurt crumble cake is perfect for you! The contrast between the softness of the base and the crunchiness of the crumble makes every bite irresistible, and the secret to obtaining a perfect consistency is to mix the dough as little as possible.
First, prepare the crumble by mixing 35 g of flour with 20 g of cold butter until you obtain a sandy mixture. Add 35 g of sugar and the grated zest of a lemon, mix briefly to obtain crumbs and leave to rest in the refrigerator.
Now move on to the base of the cake: in a bowl quickly mix two eggs with 125 ml of yogurt, 120 ml of seed oil, the grated zest of a large lemon (or two small ones) and two tablespoons of lemon juice. In another bowl combine 210 g of flour, 100 g of sugar, a sachet of baking powder and a pinch of salt. Pour the liquid ingredients onto the dry ones and mix just long enough to obtain a homogeneous mixture, without working it too much.
Transfer the dough into a 20cm cake tin, previously buttered and floured, then distribute the crumble evenly over the surface. Cook in a preheated static oven at 180°C for about 30 minutes, checking the cooking with a toothpick, which must come out clean.
Leave to cool completely before turning out and enjoying this wonder: each slice is a perfect balance between softness and crunchiness, with the inebriating scent of lemon making it even more special!
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Lemon donut
This lemon donut it may be suitable for those who cannot consume milk and dairy products, perhaps due to an allergy to milk proteins or lactose intolerance. The lemon donut is a simple and tasty dessert perfect for breakfast. Soft, genuine and healthy, this recipe does not include the addition of any fat, neither animal nor vegetable. Here the recipe.
