Lemon tart with zest. How to make lemon cake step by step recipe with photo

Today I bring to your attention a lemon cake recipe with a photo step by step at home. In my source it is called "Magnolia". I liked this name (beautiful flower!), so I did not change or ignore it. And my source is not the Internet at all, but an old magazine "Do it yourself" released in 1992! It is about beads, about making a rack for an aquarium farm, about sharpening a scythe in a rural forge ...)) And here are the last few pages of the issue dedicated to cake recipes. Yes, what! My mother baked cakes on them, and now I do too ... I really like them!

A few days ago I shared with you a recipe for an amazing delicate cake. He is also from the Soviet era, like today! I baked that one for my father's birthday, and this one for my mother's DR. I love everything lemon -,. Lemon is always fresh, juicy, bright color and good mood! This is a stunning fragrance and undeniable benefits! And, of course, it is more associated with winter, New Year and Christmas holidays. , German, Scottish - the most striking confirmation of this! 😉

So this time I was conquered by this lemon biscuit with lemon cream, and even with lemon icing! Just after coating and hardening of the glaze, you realize that this is definitely "Magnolia"!)

So, I took the recipe from the magazine, but adjusted it a little for myself. So you can see the changes I made to soviet recipe cake, I reflected them in the list of ingredients. So, if you take a lemon biscuit separately, then in the recipe I changed the amount of sugar down. In addition, I did not use sugar, as indicated in the source, but powder. But she made it herself by grinding at maximum speed in a blender.

I also added two ingredients that don't appear in the magazine. It's salt and baking powder. I add salt to any pastry, including sweet ones - here it perfectly sets off the taste of other ingredients. You can also do without batch baking powder, because starch will be present in the dough. But I decided to play it safe. By the way, the lemon cake recipe with a photo step by step at home which you are now studying, I was attracted by a small amount of flour. When I first read it, I didn’t even believe it - how so? 2 tablespoons of flour for the whole cake? So, well, yes, there are 2 more tablespoons of starch. But still! That's right TWO and for the WHOLE cake? Even if not very big ... I did it with caution, but everything worked out! And the result can not be described in any other way than - wonderful 😉

In the cream, I also made adjustments. I significantly reduced sugar - instead of a glass I took 6 tablespoons. Of course, such a replacement pulled others along with it - the less sugar, the more liquid the cream. Therefore, I also reduced the amount of lemon juice. But in order for the total mass of the cream to come out not very small, I increased the weight of the butter by a quarter.

It turned out very tasty! For lovers of lemons, nothing more is needed, as long as such a dessert decorates festive table and gave a joyful mood. Well, let's move on to a detailed description - a lemon cake recipe with a photo step by step at home in front of you! 😉

Ingredients:

Biscuit:

eggs - 5 pieces
sugar or powder - 0.5 cups (I put 4 tablespoons)
salt (optional) - 0.5 tsp
lemon - 1 piece
Wheat flour in / s - 2 tbsp. with a slide
starch - 2 tbsp. with a slide
baking powder (optional) - 1 tsp

Cream:

butter- 200 g (I took 250 g)
powdered sugar - 1 cup (I put 6 tablespoons)
lemon juice- from a half (40 ml was enough for me)
zest - whole lemon (I have half)

Glaze:

powdered sugar - 150 g
lemon juice - 1.5 tbsp.
hot water - 1.5 tbsp.

Biscuit preparation:

As I wrote above, I decided not to use sugar, but powder. This makes it softer. I made the powder myself - I poured sugar into the chopper bowl.

Beat at maximum speed into a powder.

The lemon was thoroughly washed with a brush with laundry soap. I cut the zest with a knife. It captured only the upper yellow layer, without touching the white thick one - it is bitter, so it will spoil the taste of any dish.

I removed the thick white part to the maximum, leaving the body of the lemon directly.

Grind the zest at maximum speed in the blender bowl.

In a separate bowl, I combined the chopped zest and finely chopped lemon pulp. She removed the films and grains, and poured the juice here.

Washed cold eggs. Separated the whites from the yolks. It is important that not a drop of yolk gets into the whites.

The utensils for proteins should be clean and always dry. I started whisking at the lowest speed, constantly increasing to the highest. Whipped it for 2 minutes. Then I added salt and 2 tablespoons of powdered sugar (remember about the amount and increase to your liking). Whisk together, to a peak, for three minutes.

Beat the yolks until bright and increase in mass in volume, then gradually add the powder (I have the remaining 2 tablespoons; you put to taste), without ceasing to beat.

I poured a mass of whipped yolks to the lemon slices and zest. Stirred with a spatula. No need to beat!

She laid out half of the whipped protein mass.

Gently mixed it in, combining with other ingredients, using movements from the bottom up.

Separately combined flour, starch and batch baking powder. Mix dry ingredients thoroughly.

Pour the dry mixture into the dough. Very carefully, so as not to lower the beaten yolks and whites, she mixed in the starch-flour mass.

I laid out the remaining half of the air proteins.

Again interfered with movements from the bottom up, delicately. So the biscuit dough for a lemon cake is ready, a recipe with a photo step by step at home. It turned out such a gentle and airy mass:

For baking, I chose a rectangular shape measuring 18x24.5 cm. In terms of a round shape, the diameter will be d = 23.5 cm.
Lubricate the bottom and sides with a thin layer of butter, sprinkled with flour.
Carefully spread the dough out, smoothing the top with a spatula.
I sent the lemon biscuit to the oven, heated to 100 "C, immediately switching the temperature to 180 degrees. I baked for 25 minutes without opening the stove door.

The finished tender biscuit was carefully laid out of the mold on the wire rack. I left it there until completely cool.

Lemon cream for cake step by step:

First, I whipped the softened butter without everything. Then I added powdered sugar to it. And whipped again.

Pour in lemon juice, beat again.

Next, I sent here the lemon zest, ground with a blender at maximum speed.

And finally whipped with an electric whisk. It is not worth whisking for a long time at any of the stages, as the oil can be cut. Homogeneous consistency - and okay, stop.

Assembling a lemon cake, a recipe with a photo step by step at home:

The cooled biscuit was cut into two identical cakes. Lubricated the first half of the entire mass of the cream.

I laid the second cake, covered the sides and top with the remaining half of the cream.

Glaze preparation:

Add lemon juice and hot water to powdered sugar.

Rubbed thoroughly with a spoon.

I covered the cake with the resulting icing on top of the lemon cream. I left it in the kitchen at room temperature overnight. During this time, he will have time to soak well. However, I like biscuit cakes the most every other day - by this time the impregnation process really goes through all the stages and the biscuit becomes the most tender! But not every cake lives up to this)) In this case, it is small, so it was not destined to last longer than one day on our table!

Now, describing the recipe, I thought that if it were not for the wonderful name "Magnolia", then this cake could be called "Three Lemons" or "Triple Lemon". Due to the fact that the biscuit, cream, and icing are prepared with the participation of lemon!

So the fragrant, tender, tasty and such a winter festive lemon cake is ready, save the recipe with a photo step by step at home to your browser bookmarks or to the social network wall so as not to lose it. Have a bright holiday, dear readers! ;)

Watch the announcements of the best articles! Subscribe to Baking Online at ,

This lemon cake is one of the most delicious cakes I have ever baked or tasted. Very gentle, almost weightless with expressive lemon flavor and pleasant sourness. I had the idea of making it for a very long time, because I really like lemons and lemon curd. I wanted a cake that would be light, that it would just melt in your mouth and, moreover, be with an expressive taste, and finally this idea was realized. That's what this lemon cake is. All lovers of lemon curd will appreciate it.

To prepare the cream for this cake, I used. If you use store-bought mascarpone cheese, be sure to drain it first. Only then take on the preparation of lemon cream. The cheese itself, like the cream, must be very well chilled, this is the key to successful whipping of cream. For more information on how to whip cream correctly, read the article Lemon Cream, although it is prepared with the addition of lemon curd, in order to increase the taste pleasure from the latter, after spreading the cream on the cake, I additionally made blotches of lemon curd over the entire surface. These blotches, in the process of enjoying a lemon cake, add bright taste impressions.

As with any cake, it is best to harvest the lemon cake 1 day before serving. Then the biscuit will leak out as much as possible, and the cake itself will "sit down", as they say. And the taste and texture will be optimal. It is only better to decorate the surface on the day of filing so that nothing dries out.

If you want to make lemon cake alcohol-free, then just replace the rum with more water. Adults, I recommend not to change anything. The punch with which the biscuit is soaked is so tasty that you want to drink it like a cocktail.

If desired, the blueberries in this lemon cake can be omitted, or replaced with, say, raspberries or blueberries, with fresh or frozen berries in season, if available.

1 cake 24 cm in diameter

Ingredients

1 portion
300 grams
300 ml cream 30%, chill well
2 tbsp powdered sugar
2 tbsp lemon juice
100g blueberries, fresh or frozen (can be replaced with blueberries or raspberries), do not defrost frozen berries

For lemon punch:

50 ml rum
1 tbsp Sahara
Juice of 1/2 lemon
100 ml boiling water

For decoration:

150 grams of sugar
150 ml water
1/2 lemon, cut into half circles
Leftover lemon curd
Edible flowers (I have brothers, you can use violets, nasturtiums, cornflowers, field daisies, rose petals, etc.)

1) Prepare a lemon for decoration. To do this, place sugar and water in a small saucepan and bring everything to a boil. Place the lemon and cook for 30 minutes over low heat.

2) Arrange the lemon slices in a single layer on a parchment-lined baking sheet. Leave to cool completely and solidify the sugar syrup on the lemon.

3) Cut the biscuit into 3 equal cakes.

4) Prepare lemon punch for impregnation. In a bowl, mix boiling water, sugar and stir until the sugar is completely dissolved. Add lemon juice and rum. Mix well.

5) Prepare cream. To do this, place the cream, mascarpone and powdered sugar in a blender bowl or large bowl and beat until semi-stiff peaks. Continuing to beat, adding a spoonful, add half the lemon curd and lemon juice. (This will immediately make the cream thicker)

Start by making the lemon sponge cake. Remove the butter from the refrigerator in advance and leave it warm for 15 minutes to make it soft. Sift flour into a separate bowl with baking powder. Remove the zest from the lemon and grate it on a fine grater.
Then add sugar to the butter and beat with a mixer until a fluffy creamy mass is formed (2-3 minutes). Preheat the oven to 180 / 1200C, cover the baking dish parchment paper. If you have two or three identical molds, you can bake 2 or 3 biscuits at the same time (you will need three in total for the cake).
Whisking continuously, beat in the eggs one at a time, beating thoroughly after each addition. Then stir in the flour, baking powder and lemon zest. Pour a third of the dough into a pre-prepared form and send to a preheated oven.
Bake lemon cake until golden brown, about 20-30 minutes. Take out the form biscuit cake and leave it to cool on a wire rack. Line the mold again with parchment paper and pour out half of the remaining dough.
Bake the second biscuit until cooked in the same way as the first. Take it out and let it cool down too. Bake the third lemon cake biscuit base from the remaining dough. Remove from oven and let cool completely.
Meanwhile, prepare the lemon cream for the cake. Remove the zest from the lemon and grate it on a fine grater. Squeeze out all the juice from the pulp and strain it through a sieve from the seeds and pieces of pulp.
Crack the eggs into a bowl and pour in the lemon juice. Beat for a couple of minutes until fluffy. Then gradually add sugar and continue beating until smooth. Put lemon cream on water bath, add zest.
While stirring, heat the mixture until it thickens. Cut the butter into small pieces and add to the cream, mix well. Cook the cream until all ingredients are completely dissolved and thickened. Remove the bowl from the water bath and leave to cool.
Put into a saucepan apricot jam, pour water and put on fire. Boil the glaze for 5 minutes at a low boil, stirring constantly. As soon as the mass begins to stretch a little and thickens, remove the pan from the heat.
Put a lemon biscuit on the bottom of a detachable form, cover it with oil cream. Put the second biscuit and grease it with cream. Cover the cake with the last lemon biscuit, grease its surface with cream (you can leave a little for coating the sides).
Place the cake in the refrigerator for a few minutes to thicken the cream. Take out, pour over and evenly distribute apricot icing over the surface of the cake. Leave the lemon cake to soak for 1-2 hours in the refrigerator.
After that, you can take out the mold, remove the split ring and grease the sides of the cake with the remaining buttercream. Decorate biscuit cake with lemon cream to your taste and cut into portions. Happy tea!

Lemon cake - delicious dessert with a citrus aroma that adults and children will undoubtedly enjoy, on weekdays or on holiday celebrations. It will take 2 hours of free time and a good mood to prepare one Lemongrass.

The basic baking recipe is a soft biscuit dessert with hints of citrus and delicate cream.

For cooking biscuit dough required:

270 g butter;
300 g of granulated sugar;
1 sachet of vanilla sugar;
7 large chicken eggs;
3 g salt;
60 ml of lemon juice;
5 g baking powder or soda;
70 g of potato starch;
300 g of premium flour;
zest of 2 lemons.

The presented number of components is enough to create a dessert for 2-4 people.

Step by step recipe:

We warm the butter to room temperature, mix with vanilla and regular sugar, add lemon juice and zest. Add chicken eggs one by one to the resulting mixture. We combine the oil mass with the remaining dry components.
Lubricate a baking dish of the desired size with soft butterfat and sprinkle with a little sifted flour. We shift the finished dough into the prepared container and send it to the oven preheated to 180 degrees for 45 minutes.
Cool the finished biscuit to room temperature and cut into several thin cakes. We cover each layer with a pre-prepared cream.

For lemon dessert, you can use custard or sour cream. As a decoration, use citrus fudge made from 30 ml of freshly squeezed lemon juice and 150 g of powdered sugar.

Lemon cake from Irina Allegrova

Irina Allegrova's recipe allows you to cook the most delicate and fragrant pie with apples and citruses.

To create a treat you need:

200 g soft butter;
3 art. granulated sugar;
2 chicken eggs;
2 tbsp. l. fat sour cream;
1 st. l. chopped lemon zest;
450 g of sifted premium flour;
½ tsp soda or baking powder;
3 lemons and the same number of green apples;
15 g of instant gelatin;
4 tbsp. l. potato starch;
powdered sugar;
a pinch of vanilla.

The presented amount of ingredients is enough to get a large cake for 10 people.

Cooking recipe:

Mix softened butterfat with 2 tbsp. granulated sugar and rub thoroughly.
Add eggs, soda, lemon zest and sour cream to the oil composition. Beat the resulting mixture with a mixer at medium speed until the sugar is completely dissolved. Gradually add flour and knead the dough.
Divide it into 2 halves, put one in freezer. We place the rest in a baking dish, making sides 1–2 cm high. We put the workpiece in the oven, heated to 180 degrees, for 20 minutes.
For the filling, pour lemons with boiling drinking water, hold for 1 minute. Scalded citrus cut into quarters and peeled. We pass the prepared fruits through a meat grinder. In the resulting mixture, we introduce gelatin and 1 tbsp. granulated sugar.
Grind pre-washed apples into small cubes and mix with citrus mass.
We take out the finished base for the cake from the oven, sprinkle it potato starch and spread the apple-lemon filling in an even layer. Grate the frozen dough on top.
We return the dessert to the oven for another 45 minutes. finished cake sprinkle with powdered sugar.

Serve a treat on the table only after it has completely cooled. If you cut hot pastry, the filling will leak out of it.

With cottage cheese and lemon filling

Lemon curd cake is easy to make and does not require much culinary experience.

Required components:

1.5 st. granulated sugar;
100 g butter;
1 st. premium flour;
1 tsp soda slaked with vinegar;
100 g of cottage cheese;
½ lemon;
egg.

From the presented number of products you will get a small cake, which can be treated to 4 people.

Step-by-step instruction:

Grind chilled butter with ½ tbsp. granulated sugar, then add soda and butter. Knead the dough until a homogeneous dense texture is obtained.
We lay out its prepared container and evenly distribute it, forming sides 2 cm high. We send the base for the cake to the refrigerator.
Grind cottage cheese with 2 tbsp. l. sugar and egg yolk until smooth. The resulting mass is distributed on the donut.
Pour boiling water over the lemon and pass through a meat grinder. To the citrus pulp add ½ tbsp. granulated sugar, mix thoroughly until sweet crystals are completely dissolved. The resulting mixture is evenly distributed over the curd filling.
Place the cake in the oven and bake at 160-180 degrees for 50 minutes.

In order not to damage the product when removing it from the mold, it is advisable to use detachable dishes. Before serving, it is recommended to cool the dessert.

Beautiful dessert with meringue

Lemon meringue cake not only tastes amazing, it's also amazing! appearance. It will take no more than 1 hour to prepare it.

Ingredients:

250 g of regular sugar;
120 g of premium flour;
115 g butter;
2 lemons;
2 eggs;
2 egg whites;
3 art. l. cold drinking water;
a pinch of salt.

The presented number of components is calculated to obtain a cake in a form with a diameter of 20 cm.

Cooking:

Grind flour with a blender, 60 g of chilled butter, salt and 40 g of granulated sugar. Add water to the resulting mass and knead until a homogeneous consistency is formed. Ready dough sent to the refrigerator.
Remove the zest from the lemons, place it in a container along with 50 g of sweet crystal and eggs. Squeeze out the juice from the fruit. We carefully combine the components of the future cream until smooth and put on fire. Cook the lemon curd until thick, add 55 g of butter. We cover the finished filling for the cake with a film so that it comes into contact with the citrus mass, send it to the refrigerator.
We roll out the dough and place it in a mold, form sides 4 cm high. To prevent the edges from falling, we fix them with a foil roller. At the bottom we place baking paper and dry peas. We send the base to the oven preheated to 200 g, cook until golden brown.
In a separate container, combine 160 g of granulated sugar and egg whites, place in a water bath and stir until the crystals are completely dissolved. Beat the homogeneous protein mass with a mixer. We remove the dishes with a slightly thickened composition from the fire, continue to work with the device until dense peaks form.
On ready product spread the lemon filling in an even layer, and on top of it - the protein part. assembled cake put in the oven for 5 minutes to brown the meringue.

Cake with lemons in a slow cooker

Can be cooked in just 1 hour a delicious cake in a multicooker. The presented recipe will allow you to create a treat for 8 people.

Components:

3 eggs;
4 tbsp. l sour cream;
1 st. premium flour;
1.5 st. granulated sugar;
1 tsp baking soda;
50 g butter;
lemon;
salt to taste.

Cooking instruction:

Beat 2 eggs, stir in granulated sugar. Add salt, soda, 1 tbsp. sweet crystals and sour cream. We make a batch of homogeneous liquid dough.
We turn on the multicooker to the “Baking” mode and set the time to 45 minutes. After 5 min. Grease the bowl with oil and sprinkle with flour. Pour in the dough and bake for 40 minutes.
To prepare the cream, beat the chicken egg and the remaining sugar, add the zest and lemon juice. We add butter, cook the resulting mixture to the desired density.
We take out the cake, cut it into several parts, after cooling, grease with the cream obtained earlier.

A wonderful cake in taste is not inferior to those that were cooked in the oven.

Step by step cooking from Andy Chef

Andy Chef came up with a lemon cake recipe that tastes like no other. You can choose the method of serving according to your preferences, but the basis of the dessert is precisely the most delicate citrus cream.

Components:

100 ml of lemon and tangerine juice (1: 1);
15 g lime zest;
30 g of milk;
3 eggs;
120 g of powdered sugar;
160 g butter.

Cooking:

We combine juice, zest and milk (it will curdle, but you should not be afraid). Add eggs and powdered sugar to the resulting mixture, mix everything thoroughly.
We warm the citrus composition in a water bath until thick, add butter. Beat the mass with a mixer, cover with a film and put in the refrigerator for a day.
Put the resulting cream on tartlets or pieces of biscuit.

To make the serving more original, you can remove the pulp from the whole lemon, boil the peel in sugar syrup. Start the resulting containers of fruits with cream. This method is more complicated, but it will definitely conquer any guest.

Lemongrass by Ilya Lazerson

Lemon dessert from Lazerson is prepared on a shortbread base with the addition of delicate custard.

Ingredients:

340 g of granulated sugar;
450 g butter;
250 g of premium flour;
50 g almond flour;
5 lemons;
5 eggs.

Active cake preparation time is 40 minutes.

Recipe:

We combine 250 g of ordinary and almond flour, 100 g of white sugar. Mix dry ingredients with 100 g of cold butter. You should get a crumbly mass. Add one egg and form a dense dough.
In the baking dish we place the rolled out layer, we form the basis for the cake. Lay baking paper on top of it and sprinkle with peas. We put the container in an oven preheated to 190 degrees. Baking time - 30 minutes.
Place the zest of 2 lemons in a bowl along with the remaining granulated sugar. We add the juice of 3 citrus fruits and 4 eggs. The resulting mass is heated in a water bath to the desired density. We also put 300 g of butter here. We place the cooled composition on the cake.

With lemon curd

Cake with lemon curd is easy to prepare, but despite this, its taste is not inferior to other desserts.

Curd Ingredients:

zest of 3 lemons;
juice of 5 fruits;
250 g of granulated sugar;
4 eggs;
190 g butter.

Delicate cream can be used to prepare any biscuit desserts.

Components for cakes:

3 eggs;
1 st. premium flour;
1 st. regular sugar;
a pinch of soda.

Cooking:

To obtain a cream, combine the zest, granulated sugar, eggs, butter and lemon juice. The resulting mixture is heated in a water bath until thick. Cover the curd with foil and put it in the refrigerator.
To prepare the cakes, beat the eggs with sugar and mix in the remaining ingredients. We distribute the resulting dough in shape and bake at a temperature of 180 degrees for 20-30 minutes.
Cool the finished donut and cut into several parts. Lubricate the cake with cream and serve.

A cake prepared according to any of the proposed recipes is obtained with a pronounced citrus aroma and bright taste. wanting more delicate desserts You can substitute lemons for oranges.

No related content

Grate the lemon zest on a fine grater.