Lemon cake

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  • For the dough
  • Flour: 150 g
  • Eggs: 4
  • Sugar: 120 g
  • Olive oil: 5 tablespoons (soup)
  • Port wine: a cup (small)
  • Salt: 1 pinch
  • Yeast: 1 spoon, shallow (tea)
  • Lemon: 1
  • Powdered sugar for dusting: taste.
  • For the cream
  • Lemon: 2
  • Orange: 1


Mix the eggs with the sugar and chat forcefully to get a cream grown. Add to it the Port Wine, olive oil, flour, salt, and yeast. Involves very well all the ingredients. Unta-if a form with butter and sprinkles it with flour. Pour the mixture earlier in the way. Cut the lemon into thin rings and put on the dough. With the oven to 180 takes this staging-to-bake about 40 minutes. With the cake already cooked, remove from the oven and desenforma. For the cream, scrape up the rind of 1 lemon and one orange. For the same container, squeeze the juice from the lemon and the orange. Heat the milk. The party, in a pan (out of the heat) will mix the egg yolks with the sugar, joins the flour, corn starch and a little milk foam or hot milk. It involves everything very well. Add the remaining milk and will, then, at the fire. Stir continuously until it thickens. Remove from the heat and add the grated rind and juice. When the cream is cold, recheia the cake. Sprinkles-if, finally, with the powdered sugar.

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