Autor’s recipes / Cupcakes

lemon cake
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The original lemon biscuit with the Italian meringue and a crumb of cane sugar is an excellent addition for morning or evening natural coffee… You can bake it in any form and add favourite candied fruits or nuts. Also you can use soaking to your taste with preferable alcohol.

For cake:

  • 200 g of butter
  • 150 g of sugar
  • 3 eggs
  • 300 g of flour
  • 10 g of baking powder
  • 5 g of vanillin
  • 1 lemon

To do:

Soften butter and mix it with sugar until they are fluffy. Add 3 yolks, separately beat 3 egg whites, then blend two mixes, add one lemon rind. While blending mixture with a mixer, add flour with a baking powder little by little. When it will be completely smooth, oil a mold(s) slightly with butter, it will be thick mixture, pour it out in a mold. Bake the cake at 160-170 degrees about 40-50 minutes (you should always watch pastry in order to check whether it baked thoroughly inside, dip into it a knife or a toothpick to the bottom, for example if pastry remains on them, it means it is not yet ready, if the knife or the toothpick is clean pure, the cake is get baked through).

Then soak a hot cake with syrup plentifully from all sides…

Recipe for the syrup:

  • juice of 1 lemon
  • 150 ml of water
  • 3 tablespoons of sugar
  • 2 of rum (Kuantro-Cointreau)

To do:

Bring sugar and water to a boil, cool it and add lemon juice. Then put rum (I like to add almond essence to the cake and then use almond “Amaretto” syrup instead of rum).

Recipe of meringue:

  • 50 ml of white egg
  • 150 g of sugar
  • 50 ml of water

To do:

In fact the meringue is a white egg with sugar, it is «French» one, and in our case it is white egg with with syrup, that is Italian one… Mix white egg of two eggs in the mixer to a foam consistence. Bring 150 g of sugar and 50 ml of water to a boil, put the sweet boiled water into the mixed foam of white egg and blend the ingredients until smooth, then put it through a culinary bag on cake or cakes. You can powder it with anything you want to, I like to do it with small cane sugar…

bon appetit…


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