You can make a cake with lemon (added to the batter whole or separately, as juice and zest) in many ways, comparable in number to, say, apple pies. For example, add zest to the batter — grated on a fine grater, cut into cubes, or as citrus candied peel. You can use fresh lemons — in rounds, slices, or squeeze the juice out of them. Choosing a lemon cake recipe for yourself can take a while, but if you want to do it faster, decide what you're aiming to get in the end.
The five most commonly used ingredients in lemon cake recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Lemon juice | 16 | 0.9 | 0 | 3 |
| Flour | 325 | 12 | 1 | 67 |
The options are as follows:
- lemon sponge cake with grated zest — it has a delicate yellowish tint, a very subtle aroma and a pleasant, tangy taste; it pairs with various creams, including custard, buttercream and whipped cream
- shortcrust — this one fits perfectly with a French tart with a juicy filling of sliced lemon along with other fruits and berries; it's also good for American lemon cheesecakes
- choux and puff pastry — both are perfect for filling with lemon cream and are suitable for making delicious cakes of all sizes and shapes; for example, croquembouche, which is made of profiteroles stuck together, can be made with lemon cream
To give a cake lemon flavor, aroma or color, you can try different approaches. Add a fruit filling to the batter, cream, glaze or filling. Or decorate the finished cake with lemon slices. Fresh lemons, candied peel, jam, preserves, syrup, juice and zest all work for any of the options listed.
The five fastest lemon cake recipes:
| Dish name | Cooking time | Calories per 100g | User rating |
|---|---|---|---|
| Lemon cream cake | 40 min | 283 | +16 |
| Simple cake in a slow cooker with lemon cream | 50 min | 287 | +74 |
| Lemon cake with sour cream | 1 hour | 285 | +143 |
| Cottage cheese cake without gelatin with lemon | 1 h 40 min | 305 | +52 |
| Lemon sponge cake | 2 hours | 283 | +94 |
Tip : to make the lemon even more fragrant, wash it thoroughly in warm water and then pour boiling water over it. You can also soak it for fifteen minutes in slightly cooled water.