Lekvar Cake Recipe

Name: Lekvar Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound butter; 2 whole eggs; 2 cups flour fill to top of measuring cup; 1 teaspoon baking powder; 1 teaspoon lemon juice; grated lemon rind; 1/4 cup milk; 1 1/2 pounds lekvar or prune filling; 1/2 pound powdered sugar; 6 egg yolks; 1 pound chopped walnuts; 4 beaten egg whites

Servings: persons

1/2 pound butter
2 whole eggs
2 cups flour fill to top of measuring cup
1 teaspoon baking powder
1 teaspoon lemon juice
grated lemon rind
1/4 cup milk
1 1/2 pounds lekvar or prune filling
1/2 pound powdered sugar
6 egg yolks
1 pound chopped walnuts
4 beaten egg whites

1
Mix butter, eggs, flour, baking powder, lemon juice and lemon rind, thoroughly. Use milk to make moist, less than 1/4 cup - dough will be soft. Roll out between wax paper and spread on cookie sheet (with sides).
2
Spread 1 1/2 pound lekvar on the dough.
3
Filling: Mix powdered sugar and egg yolks until well blended. Beat egg whites until stiff. Fold in walnuts to yolk mixture. Then fold in egg whites. Pour over lekvar.
4
Bake 30 minutes at 350 degrees. Edges will be beige. Cool and cut into small squares. Sprinkle powdered sugar on top.

2026

kcal

Calories

151

Fat

123

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 12 ingredients. The key ingredients include: 1/2 pound butter, 2 whole eggs, 2 cups flour fill to top of measuring cup, 1 teaspoon baking powder, and more.

Yes, Lekvar 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.

Lekvar Cake

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