Lemon Cake
Description
No celebration is complete without a traditional dessert — a cake. If the guest of honor or your guests love citrus, this dessert will surely be to their liking. The bright lemon aroma combined with airy meringue will create a truly festive atmosphere. Now you know, the baked dessert is ready. Serve it at the table.
Instructions
- 1
Step 1
Sift the flour with salt and baking soda. Mix.
- 2
Step 2
Cut the butter into pieces and add to the flour.
- 3
Step 3
Knead the dough by hand until elastic, work quickly so the butter doesn't melt. Wrap the dough in plastic wrap and refrigerate for 40 minutes.
- 4
Step 4
Line a baking dish with foil. Roll out the dough and transfer it to the dish, forming the edges. Bake in the oven for 25 minutes at 180 degrees.
- 5
Step 5
Wash the lemons thoroughly and dry them. Grate the zest on a fine grater. Squeeze the juice separately.
- 6
Step 6
Separate the yolks from the whites.
- 7
Step 7
Beat the yolks with a glass of sugar until the mixture increases in volume.
- 8
Step 8
Add starch, grated lemon zest, and lemon juice to the egg yolks. Beat again.
- 9
Step 9
Now pour the mixture into a saucepan and heat over low heat until thickened, stirring constantly.
- 10
Step 10
Spread the cooled lemon cream onto the cake layer. Beat the egg whites with powdered sugar until a thick foam forms. Place the foam on top of the lemon layer.
- 11
Step 11
Bake the cake in the oven for another 15 minutes at 180 degrees. Then turn off the oven, slightly open the oven door, and let the cake stand for 5–10 minutes.
- 12
Step 12
Let the cake cool and serve.