The simple lemon buttermilk cake is baked in a flash and topped with a wonderfully fresh lemon curd cream.
In addition to refreshing refrigerator cakes such as the delicious chocolate cheesecake or a creamy lotus cheesecake, a simple lemon cake is probably one of the most popular classic cakes during the warm seasons. Because instead of massive cream cakes, light sponge cakes are now in demand in summer temperatures.
Sweet and sour enjoyment: baking with lemon
The classic lemon cake from a loaf tin is probably familiar to everyone. Because with its thick icing and colorful sugar pearls, it is a must at many children's birthday parties. In addition, a juicy lemon buttermilk cake from a tray also tastes particularly delicious.
And have you ever tried an Italian lemon cake? If not, you should definitely do so. Because for a classic “Torta di Limone” you only need eight everyday ingredients. And the light and airy lemon poppy seed cake is also worth a try.
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Ingredients for the lemon buttermilk cake with lemon cream
For a cake from the rectangular springform pan (38 x 25 cm) you need:
For the lemon cake
250 g flour
200g sugar
80 g cornstarch
250 g butter (soft)
4 eggs (M)
80 ml buttermilk
40 ml lemon juice
Zest of 2 organic lemons
1 packet of vanilla sugar
1 tbsp baking powder
pinch of salt
For the curd cream cream
250 g quark
400 ml cream
70g powdered sugar
1 packet of vanilla sugar
Zest of an organic lemon
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It's that easy to bake the juicy lemon cake with lemon curd cream
While the oven is preheating to 175 degrees top and bottom heat, wash the two organic lemons thoroughly and carefully rub off the top layer of the peel. Beat together with the butter, sugar, vanilla sugar and a pinch of salt in a large mixing bowl until creamy. Gradually stir in the eggs.
In a separate bowl, mix the flour with the cornstarch and baking powder and stir into the butter-sugar mixture alternately with the buttermilk and the squeezed lemon juice. Mix everything into a lump-free dough and pour it into the thoroughly greased baking pan.
While the cake bakes in the preheated oven for about 30 to 40 minutes until golden, prepare the quark and cream. To do this, wash the third organic lemon thoroughly and rub off the top layer of the peel. Beat the cream until stiff. In a mixing bowl, stir the quark with the sugar, vanilla sugar and lemon zest until smooth. Then carefully fold in the cream and let it rest, covered, in the refrigerator.
After the baking time, do the stick test and take the cake out of the oven. Allow the cake to cool for a few minutes before carefully removing it from the tin and turning it out onto a wire rack. After the cake has cooled completely, it can be placed on a cake plate and garnished with the lemon cream. Bon appetit!
Tip
: If you don't have a piping bag at hand, you can simply spread the lemon cream evenly over the cake.