Lemon cake 1


5 eggs

4 tablespoons hot water

250 gr convert conversionsugar

125 gr flour convert conversion

125 gr convert conversioncornstarch

1 teaspoon baking powder

"whip it" (cream stabilizer)

juice of 2 lemons

250 gr butter convert conversion

grated peel of 1 lemon

200 gr convert conversionicing sugar

some drops lemon extract

1 piece candied lemon of 100 gr

200 gr convert conversionchopped pistachios


baking oven

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Preparation in advance:

Make sponge dough according basic recipe 2. Bake the cake 35 minutes at 220C/425F (fan oven 200C/395F) and let rest overnight.

How to prepare:

Cut the pie twice horizontal.

Prepare for the stuffing of the cake the "Whip it" with lemon juice (add a little milk when you haven't got enough lemon juice) according the package. Beat the butter with icing sugar, lemon grater and the essence as creamy as possible and mix with well with the beaten "whip it".

Divide some of the stuffing on two cake layers. Stack the layers and coat the outside with cream. Cut the candied citron in very thin slices and divide over the cake.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)