Lemon cake - classic recipe

Cake is the most favorite treat of children and adults. Homemade confectionery is always joy and celebration. There is not always time to prepare culinary masterpieces, so housewives prefer to use the simplest recipes. Lemongrass cake is a good option for a homemade dessert. Even the most inexperienced person in cooking can cope with its preparation. In our article we want to share the best recipes for lemongrass cake.

Sand dessert: ingredients

The shortbread pie turns out very tasty. Lemon adds a rich taste and unique aroma to baked goods. No one will refuse such a delicacy.

To prepare it we will need:

• Butter – 200 g.
• Wheat flour – 400 g.
• Soda – ½ tsp.
• Fat sour cream – 200 g.
• Two lemons.
• Apple cider vinegar – ½ tsp.
• Honey - two tables. l.
• Starch – 30 g.
• Sugar – 200 g.

Filling:

1.5 pcs. lemon 200 g sugar 20 g cornstarch

international-class pastry chef, host of the “Sweet Stories” and “Easy Recipes” programs

If the filling is too liquid, add starch. You can put it directly on the dough: it will bind the liquid and turn it into jelly or jelly. It is best to use cornstarch; it gives baked goods softness and crumbliness. When pouring the filling into the pie, make sure there are no seeds.

Read also: Cake for a man’s 60th anniversary

Shortbread cake recipe

All recipes for lemongrass cake are simple. Sand dessert in this sense is no exception.

Before starting cooking, the flour must be sifted so that the baked goods are fluffy. Cool the butter, then grate it and then mix it with flour. Using your hands, grind the dough into crumbs.

We extinguish the soda with vinegar and mix it with sour cream. Make a well in the flour and pour the sour cream into it. Then knead the dough with your hands. Sprinkle the table with flour. Place the dough on its surface and knead it lightly. You shouldn't get carried away with the process. When finished, the mass should be crumbly. Next we divide it into two parts. One should be a little larger; we will use it to form the bottom of the pie. Wrap the dough in a bag and put it in the cold.

In the meantime, you can start preparing the filling. We thoroughly wash the lemons and cut them into circles, removing the seeds. Then we grind them in a meat grinder along with the zest. Add sugar and honey to the filling. Mix the mass.

We take most of the dough out of the refrigerator, remove it from the bag and roll out the cake, which should be slightly larger in diameter than the baking dish. For convenience, you can roll out the layer between two sheets of parchment greased with oil.

Place the dough in the mold and form the edges with your hands. The bottom must first be covered with parchment. The sides must be made high so that the filling does not spill out during cooking.

Pour starch into the filling until it takes on a jelly-like shape. For this you can use not only potato starch, but also corn starch. Place the lemon filling on the dough. We take the second part of the dough out of the refrigerator and roll it into a crust, from which we form the top of the pie. In order to maintain the integrity of the product during the cooking process, we should make punctures in the upper part using a fork.

Preheat the oven well. Bake the cake for about 40 minutes. Then take it out of the oven and let it cool. After ten minutes, you can carefully use a knife to separate the cake from the walls of the pan. Next, take out the baked goods and leave to cool on a wire rack. You can decorate the delicacy in a variety of ways. You can sprinkle chocolate chips on top of the pie. As you can see, preparing this recipe for Lemongrass cake from shortcrust pastry is very simple.

HOW TO COOK:

1. Grate the butter and add it to the sifted flour.

2. Combine the soda dissolved in vinegar with sour cream and add the mixture to the flour.

3. Quickly knead the dough, divide it into two parts (2/3 and 1/3).

4. Place the dough in the refrigerator for 30 minutes.

5. Pass the lemon through a meat grinder, then add sugar.

6. Roll out most of the dough and place it in a baking dish, forming sides.

7. Sprinkle with starch, then add filling. Roll out the second layer of dough and cover the pie with it.

8. Bake lemongrass in a preheated oven at 180°C for 30-40 minutes.

This is a very simple, inexpensive and accessible pie. Do you have the necessary products in the refrigerator? Join us!

On Saturday I found a large amount of lemons in the refrigerator. Having thought this way and that, I decided to bake lemongrass - after the holidays, it seems, I won’t be able to cram a single piece into myself, but lemongrass... it’s sour, slightly bitter, smells fresh and sharp... Crumbly dough, juicy filling - I imagined a piece, and I think – I need to bake!

My grandmother loved this kind of pie, so I’ll make it according to my grandmother’s recipe, especially since I have all the necessary ingredients in the refrigerator - this is a very simple, inexpensive and accessible pie. Join us!

Quick recipe

We bring to your attention the simplest recipe for lemongrass cake. Its advantage is that it allows you to prepare a wonderful dessert very quickly. For preparation, we will use waffle cakes purchased in the store. All that remains is to prepare the cream, which will become the main component of the delicious dessert. The creamy mass has a unique aroma and delicate structure.

Ingredients:

• A pack of waffle cakes.
• Two lemons.
• Egg yolks – six pcs.
• Sugar – 200 g.
• Pack of butter.

Since the Lemonberry cake recipe allows you to use ready-made cake layers, you can immediately start preparing the cream. To do this, combine sugar and butter in a bowl. Grind the mixture until smooth.

Separate the whites and yolks. We will only use the latter. The whites can be left for making meringue.

Add the yolks to the butter mixture and beat it with a mixer. Remove the zest from two lemons using a grater or a special device. Then squeeze the juice from these two lemons. You can use a citrus press for this. If you squeeze the juice by hand, you need to remove the seeds.

Add the juice and zest to the cream, then beat it again. Place the bowl in a water bath and simmer the mixture until thickened for ten minutes, stirring constantly so that the yolks do not curdle. Then remove the cream from the heat and leave to cool. Gradually the mass will thicken.

Generously coat each cake with cream. The top of the cake can be decorated with coconut or chocolate chips. In addition, you can use cream with condensed milk for decoration. To prepare it, we need butter at room temperature and condensed milk. Mix the products and beat with a mixer. We transfer the finished cream into a pastry syringe and use it to decorate the side surfaces and top of the Lemongrass cake. A recipe with a photo allows you to appreciate the ease of preparation and decent appearance of the dessert.

3How to prepare cream for lemon cake?

Ingredients you will need to make lemon cake:

• 600 g powdered sugar;
• butter – 100 g (it should be at room temperature);
• lemon juice – 2 tbsp;
• lemon zest – 1 tsp;
• milk – 2 tbsp.

Process for preparing lemon cake cream:

1. Combine powdered sugar with butter, lemon juice and zest in one bowl, and then beat everything with a mixer or whisk. You should get a homogeneous fluffy mass.
2. When you see a fluffy consistency, add milk. The cream should lighten during the whipping process.

Meringue cake

We bring to your attention another recipe for lemongrass cake. You can prepare an incredibly delicious dessert at home. It takes a lot more time and effort to prepare, but it's worth it.

To prepare the dough we will need:

• Oil packaging.
• Powdered sugar – 100 g.
• Flour – 300 g.
• Yolk.
• A pinch of salt.

For the lemon cream:

• Sugar – 150 g.
• Two lemons.
• Oil drain. – 120 g.
• Three eggs.
• Gelatin sheet.
• Art. l. starch.

For the meringue:

• Three eggs.
• Sugar syrup.
• A pinch of salt.
• A few drops of lemon juice.
• Sugar – 150 g.

Treat from Ilya Lazerson

The dough base for open lemon cake (tarte) from Lazerson is prepared from the following set of ingredients:

• 1 egg;
• 100 g sugar;
• 150 g butter;
• 250 g flour;
• 50 g almond flour or crushed almonds.

For custard lemon cream you will need:

• 5 medium lemons;
• 240 g sugar;
• 4 eggs;
• 300 g butter.

How to cook:

1. In a bowl, mix flour, almond crumbs and sugar. Add diced cold butter to these bulk ingredients and mash everything into crumbs. Then beat in one raw egg and collect the resulting mass into a lump.
2. Form the base of the pie from the resulting shortcrust pastry, put parchment on top and sprinkle peas for pressing. Bake the cake at 190 degrees for 20 - 30 minutes.
3. Finely grate the zest from two lemons and mash it with your hands along with the sugar. Squeeze the juice from the remaining lemons, you should get about 150 ml. Before squeezing the juice, citrus fruits should be rolled with slight pressure on a hard surface, so the liquid will come out more.
4. Add juice and raw eggs to the sweetened zest, place the mixture in a steam bath and cook until thick, stirring constantly.
5. Mix the hot custard base with chopped butter. Let the cream cool slightly and then pour it into the tart base. Place the dessert in the refrigerator to stabilize for 4 – 6 hours. After this, it can be cut with a knife, like a regular cake.

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Meringue cake recipe

Pour powdered sugar into butter at room temperature. Add a pinch of salt so that the dough does not turn out bland. Mix the mass until smooth. Sift the flour to enrich it with oxygen. Beat in an egg and one yolk. First knead the dough with a spatula, and then with your hands. Stir the mixture until smooth.

Sprinkle the table with flour. Place the dough on it and roll it out into a layer, the diameter of which should be larger than the baking pan you are using. Shortbread cakes are very convenient to roll out between sheets of parchment. Cover the bottom of the mold with parchment. Then we put the dough into the mold and form the sides. It is better to remove excess dough. It is necessary to make punctures in the cake with a fork so that it does not burst during baking.

Next, you need to cut out a circle from the parchment, the diameter of which is larger than the bottom of the mold. We make notches along its edges. Place the dough on the crust. This simple technique is used to prevent the sides from falling during the baking process. They should be even. Next, place a weight on the cake. For example, you can use a bag of beans. We level the load on the surface. Bake the crust for about 20 minutes.

Preparing cream and meringue

Next, you can start preparing the cream. We remove the zest from two lemon fruits, after which we extract the juice by removing the seeds.

In a saucepan, mix the zest, sugar (70 g) and lemon juice. Bring the mixture to a boil. In a separate container, mix another 70 g of sugar and the egg, then beat them. We dilute starch in water (20 g). After the lemon-sugar mixture boils, add the sugar-egg mixture into it. Boil the cream for three minutes, stirring constantly. To thicken the mass, add starch and water. Stir the cream again and bring to a boil again. Then turn off the fire.

Soak gelatin in cold water. After swelling, squeeze it out and put it in lemon cream. Mix the mass.

Now you should prepare the meringue. To do this, separate the whites from the yolks. Add a few drops of lemon juice or a little salt to the whites. Next, prepare sugar syrup by mixing 70 g of water and 190 g of sugar. Boil the mixture for five minutes.

Then we begin to beat the whites and gradually pour the syrup into them, without stopping the process until the whites cool. The meringue is ready.

Assembling the cake

This recipe for making Lemongrass cake is not the easiest, but it allows you to get an incredibly tasty dessert. Once all the ingredients are ready, you can begin assembling the product. Spread the lemon cream onto the shortbread crust and smooth it out with a silicone spatula. Place the dough in a hot oven for a couple of minutes until a crust appears. Then spread the meringue onto the cake layer with cream. You can use a spatula or pastry bag for this. Place the cake in the oven, preheated to 260 degrees. Prepare the baked goods until the meringue turns brown. Dessert is ready.