A delicious lemon cake with lemon and orange cream, perfect for breakfast or as a dessert.
Step 1 of 10: Combine the eggs with the sugar.
Step 2 of 10: Add the oil, water, lemon zest, flour, and sifted baking powder.
Step 3 of 10: Mix well and pour the batter into an 18 cm cake pan lined with parchment paper.
Step 4 of 10: Bake at 180°C for about 45 minutes.
Step 5 of 10: Check doneness with a toothpick.
Step 6 of 10: Let it cool in the pan for at least 1 hour and a half.
Step 7 of 10: Cut the cake into two layers.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten and Eggs
Step 8 of 10: Prepare the cream by combining lemon juice, orange juice, water, sugar, and cornstarch.
Step 9 of 10: Thicken the cream over low heat, stirring continuously with a hand whisk.
Step 10 of 10: Fill the cake with the cream and let it cool in the refrigerator for at least 2 hours.
| Average values | Per serving219 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,389 kJ571 kcal | 1,090 kJ261 kcal |
| Fat | 2.87 g | 1.31 g |
| of which saturated fatty acids | 0.99 g | 0.45 g |
| Carbohydrates | 135.84 g | 61.98 g |
| of which sugars | 106.95 g | 48.8 g |
| Fibre | 1.62 g | 0.74 g |
| Protein | 8.09 g | 3.69 g |
| Salt | 0.53 g | 0.24 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
