Creamy Lemon Cake Recipe

Name: Creamy Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs in room temperature; 175 gr sugar; 75 gr cream fresh; 140 gr cake flour; 2 teaspoon vanilla; 1 teaspoon baking powder; 50gr butter; lemon peel; 100gr sugar; juice from 1 lemon

Servings: persons

1
Preheat the oven to 350u00b0F (175u00b0C).
2
Sift together the eggs,sugar and the peel.We add the cream fresh,flour,vanilla,baking powder and in the end the butter.
3
You pop the cake in the oven for about 40 minutes.When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray
4
For the glaze, combine the confectioners' sugar and lemon juice in a bowl.
5
Pour over the top of the cakes and allow the glaze to drizzle down the sides.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs in room temperature, 175 gr sugar, 75 gr cream fresh, 140 gr cake flour, and more.

Yes, Creamy Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creamy Lemon Cake

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