Refreshing lemon cakes are perfect as a summer dessert for tea and will perfectly cheer you up on a rainy or autumn day. According to this recipe, the cakes are tasty, aromatic and soft.
It is necessary
- For the cake:
- - 2 tbsp. flour;
- - 1/3 Art. icing sugar;
- - 1/3 Art. brown sugar (or regular);
- - ½ tsp salt;
- - ¾ Art. diced butter.
- For filling:
- - 2 tbsp. Sahara;
- - 6 tablespoons flour;
- - 1/8 tsp salt;
- - 1 ½ tbsp. lemon peel;
- - ¾ Art. fresh lemon juice;
- - ¼ Art. fresh orange juice;
- - 4 large eggs;
- - 3 large egg yolks;
- - 3 ½ tbsp. heavy cream.
Instructions
Step 1
Preheat oven to 350 degrees. Grease a 20x30 cm baking dish with butter.
Step 2
In a blender or whisk, whisk flour, icing sugar, brown sugar (use regular sugar if not available) and ½ tsp. salt. Add diced butter, preferably softened. Continue whisking until smooth. Pour the dough into the baking pan evenly. Bake in a preheated oven until slightly golden brown for 20 minutes.
Step 3
In a bowl, combine sugar, flour and 1/8 tsp. salt. A few minutes before the cake is baked, combine lemon and orange juice, finely grated lemon zest, eggs, egg yolks and heavy cream. Whisk. Pour the mixture into a mold over the hot crust. Reduce the baking temperature to 325 ° C and return the cake to the oven for another 20-25 minutes.
Step 4
Let the baked goods cool at room temperature for an hour, then cover and place in a cool place for 1.5 hours. For complete solidification, you can leave in the refrigerator overnight.
Step 5
Before serving, cut into squares, sprinkle with powdered sugar. Store baked sliced cakes in the refrigerator.
