This creamy, grandma-style lemon cake is the perfect choice for any occasion. Its fresh flavor and soft texture will make you remember those special moments in grandma’s kitchen.

It doesn’t matter if you are an expert pastry chef or a baking beginner, this recipe is so easy and simple that anyone can make it successfully. So get to work and get ready to savor a little piece of nostalgia!

How to prepare Creamy Lemon Cake

To prepare this delicious Lemon Cake, we will need:

Ingredients:

For the Cake:
-6 Eggs
-7 tablespoons of Sugar
-7 tablespoons of Flour
-3 tablespoons of Oil
-3 tablespoons of Water
-A pinch of salt
For the Lemon Cream:
-500 ml of Milk
-45 g of Cornstarch
-4 -5 tablespoons of Sugar (adjust according to your preference)
-100 g of Butter (choose a quality butter)
-The peel and juice of a lemon
In addition, you will need:
-200 ml of Heavy Cream
-1 teaspoon of Lemon Juice
-2 tablespoons of Sugar

Preparation:

For the Cake:

1. Start by separating the whites from the yolks in two different containers.
2. In a bowl, mix the egg whites with a pinch of salt and add the 7 tablespoons of sugar little by little. Beat until the sugar is completely dissolved and you get soft peaks.
3. In another bowl, beat the yolks until they have a mayonnaise-like consistency.
4. Add the oil and 3 tablespoons of water to the beaten yolks and mix until everything is homogeneous.
5. Sift the 7 tablespoons of flour and add them to the yolks. Mix gently, from bottom to top, with a wooden spoon. Don’t mix in circles, as we want to keep the mixture light.
6. Now, add the beaten egg whites to the yolk and flour mixture. Again, mix gently to maintain the airy texture.
7. Pour the mixture into a mold lined with baking paper. A 22cm mold will work perfectly. Level the surface carefully.
8. Preheat your oven to low heat and bake the cake until it turns a beautiful golden color and passes the toothpick test. This usually takes around 30-40 minutes.
9. Then let it cool completely and cut the cake into 2 parts.

Preparation of the Lemon Cream:

1. While the cake is cooling, you can start making the lemon cream. In a saucepan, heat the 500 ml of milk over medium heat until hot but not boiling.
2. In a separate bowl, mix the Cornstarch with the 4-5 tablespoons of sugar (adjust the amount according to your taste).
3. Add the juice and zest of one lemon to the cornstarch and sugar mixture. This will give it that refreshing lemon flavor and body.
4. Pour the Cornstarch mixture into the hot milk and stir constantly over medium heat until the cream thickens and has a smooth texture. This should take about 5-7 minutes.
5. Remove the saucepan from the heat and add the quality butter. Stir until completely melted into the cream.
6. Let the lemon cream cool slightly before filling the cake.

Armed:

1. In a bowl, beat the heavy cream until it forms soft peaks. Add 1 teaspoon lemon juice and 2 tablespoons sugar. This will give it a touch of freshness and sweetness.
2. Cover the cake with the whipped cream.
3. Refrigerate the cake for at least an hour to let everything set and take on the full flavor.

Ready to serve! Cut a slice of this creamy lemon pie and enjoy a trip to grandma’s kitchen with every bite.

This recipe is perfect for any occasion, from birthdays to family reunions. The combination of the fluffy cake and the soft and refreshing lemon cream will have everyone wanting more. So go ahead and surprise everyone with this creamy lemon cake, a recipe that will surely become a classic in your home!