It's a cold, gray day, spring isn't in the air yet. Just in time to get some fresh lemons from my conservatory, the lemon plants thrive there and I can bring some sunshine into life with this delicious lemon cake!
I have to admit that this is one of my favorite cakes of all time. Of course, I would probably say something similar if it were my favorite chocolate cake in front of me right now... but no, this lemon cake really is one of my favorites.
Ingredients for biscuit:
Ingredients cream:
for the decoration:
Preparation of the cream:
Coconut milk, lemon juice, lemon zest, finely granulated sugar and
Put the cornstarch in a saucepan, mix with a whisk and cook until you have a pudding.
Place the pudding in a bowl, cover with cling film (place the cling film directly on top of the pudding to avoid a skin forming) and allow to cool completely.
Whip the pudding with the mixer until fluffy.
Whip the whipped cream with the cream stiffener, then stir in the pudding by the spoonful until a fine cream has formed.
Preparation of dough:
Sift the cake flour, baking powder, baking soda and salt into a bowl.
Mix milk and vinegar in a glass.
In a bowl, mix together the caster sugar, oil, lemon extract and vanilla extract using a whisk.
Stir the sour milk into the sugar-oil mixture.
Add the liquid ingredients to the dry ingredients and mix well.
Place the baking frame on a baking tray lined with baking paper and fill in the dough.
Bake in a preheated oven at 170°C for approx. 20 minutes (test with a stick).
Leave the biscuit to cool in the baking pan.
Pour the cream into the cooled cake, spread evenly and smooth out. Chill the cake for at least 2 hours.
Divide the lemon cake into 10 equal pieces and serve!
