Stuffed Lemon Cake :: Refreshingly Tasteful!

When you think of lemon cake, you can probably imagine a handful of versions that you’ve either made yourself of tried somewhere. For me, a lemon cake needs to be refreshing due to the lemon but also sweet like a cake. I’ve tried a couple in different places, but somehow they are usually to sweet or too bitter (blame the lemon!). That made me challenge myself to make a lemon cake that had the perfect balance between sweet and sour 🙂

As usual, I had to make another small change to the ingredients to make it lactose free, so here goes…

Ingredients::

  • 3 eggs
  • 150g butter (lactose free or alpro soy)
  • 150g self-rising flower
  • 150g sugar

For the lemon stuffing::

  • juice of 1 lemon
  • 1 egg yolk
  • 60g sugar powder
  • 20g cornflower
  • 100 ml water

Recipe::

This recipe will take about 20 min of prep time + 40 min in the oven.

  1. Soften the butter without melting it by heating it for 10-15 sec in the microwave as an example.
  2. Whisk the soft butter with the sugar in a high bowl until it’s a light and creamy mass.
  3. Whisk the eggs one by one through the mass and then add the flower to the mix.
  4. Put the dough in the cake shape and put it in a preheated oven of 180 degrees for about 40 min. The cake is ready when you can put a knife in it and it remains dry when you take it out, i.e. no dough is stuck on the knife.
  5. Take the cake out of the oven when ready, and let is rest until it’s lukewarm.
  6. Take the cake out of the shape and let if further cool down.

Now the lemon stuffing 🙂

  1. Pour 100 ml of water into a small pan and add the cornflower, sugar powder, lemon juice and egg yolk.
  2. Whisk the whole batch thoroughly and heat on a low fire. Keep whisking until it’s a very nice thick mass.
  3. Let is now cool down.

For finishing off::

  1. Cut the cooled down cake in two in the length.
  2. Spread the lemon stuffing over one of the cut pieces.
  3. Add the top back so that it’s again one whole cake.
  4. Finish by adding some sugar powder on top of the cake instead of normal frosting.

Your end result is a delicious and refreshing lemon cake that has just enough lemon taste and is lactose free 🙂

Let me know if you’ve tried a lemon cake before, and which version you’ve made! Always looking for new ideas 🙂

Xoxo

Femke

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