Homemade cake with lemons and cream
Easy to make and so soft and creamy, with delicious tangy lemon slices.
Servings: 8
Calories: 739kcal
Equipment
- Mixing bowl
- Electric mixer or whisk
- Cake form (spring form)
- Medium saucepan
Ingredients
For the sponge cake:
- 4 large eggs
- 180 grams white granulated sugar
- 130 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar (vanillin)
For the cream:
- 1 can condensed milk
- 250 grams butter, melted
For the sugar lemon:
- 1 lemon
- ½ cup white granulated sugar
- 2 tablespoons water
- 1-2 cups crushed walnuts or almonds (optional)
Instructions
Make the sponge cake:
- Preheat the oven to 180 °C (350 °F). Grease and line with parchment paper a round cake form or spring form. Set aside until needed.I used a 20 cm (8 inch) spring cake form.
- In a large mixing bowl beat together eggs and sugar until light and fluffy. This will take several minutes.
- In order for the eggs to fluff up, the mixing bowl and the whisk/mixer whisk need to be fat free and very clean and dry. You can use some white vinegar to wipe down the bowl and equipment before beating the eggs.
- In another bowl combine together the flour, vanilla sugar and baking powder.
- Once the eggs are nice and fluffy, start gradually, one tablespoon at a time, adding the flour mixture and gently mixing with a whisk, until all the flour mix is incorporated.
- Pour the batter into the prepared cake form and bake in the preheated oven for about 40 minutes. Time may vary depending on your oven and the size of the cake form.Important: Do not open the oven in the first 20 minutes of baking time, otherwise there is a good chance of cake deflating.
- Check if the cake has baked through by inserting a toothpick in the center. If the toothpick comes out clean, the cake is ready.Take the cake out of the oven and allow to cool down in the form for about 10-15 minutes, before removing.
- Optional: If you have time, then take the cake out of the form, remove the parchment paper and wrap the cake into plastic food wrap and place it in the fridge for an hour or so. That way the cake will behave better when cutting into layers. But it's also ok without the fridge part.
To make the cream:
- Melt the butter. Add the melted butter into condensed milk and mix through until well combined.
- The cream will be quiet liquid. But it is good, as this will be absorbed by the sponge cake.
Make the sugar lemon:
- In a medium saucepan combine sugar and water. Bring to slight simmer over low heat. Finely chop the lemon into thin slices, remove the seeds. Cut in half and then thinly slice.
- Add the lemon slices into the simmering sugar syrup and cook for about 5 minutes, stirring occasionally. Tip: Do not discard the syrup after cooking. I used it to brush the sponge cakes layers before putting the cream.
Assemble the cake:
- Slice the sponge cake into three layers. Place the first layer on a serving platter. Brush with some sugar syrup. Spread some of the cream to cover the whole layer. Arrange ½ of the lemon slices on top of eh layer, sprinkle with some crushed walnuts/almonds (optional).Repeat with the second layer.Place the third layer on top, brush with sugar syrup, spread the cream on top and all over the sides of the cake. Sprinkle some crushed walnuts/almonds (optional). Can decorate with whatever you wish.
- Allow the cake to stand for at least 12 hours at room temperature before slicing.
- Enjoy!
