I love citrus flavored desserts, they're refreshing and delicious, and they always go well with everything! I like baking, but sadly I'm not good at it. Still I managed to bake this cake a couple of days ago, which turned out to be delicious, not complicated, and totally recommendable!
Want to give it a try? Here's the recipe!
Note: the measures are in grams, if somebody needs the measures in another system you'll have to use a conversor.
BASE OF THE CAKE
- 225 grms of flour
- 25 grms of corn flour
- 2 dessert spoons of baking soda
- 225 grms of sugar
- 225 grms of butter at room temperature
- 4 eggs
- The juice of 1 lemon
- The zest of 1 lemon
Heat the oven at 170º. Prepare a baking mold, covering it with a thin layer of butter and a little bit of flour, to make it easy later when you have to remove the cake from it.
Mix the flour, the corn flour and the baking soda, and put the mixture aside.
In a different bowl mix the butter (make sure that it's at room temperature) with the sugar, and stir until you get a homogeneous mixture. Then add the eggs, one by one, and keep stirring. When the eggs are totally incorporated with the sugar and the butter, add (spoon by spoon) the mix of flour, corn flour and baking soda that we had put aside earlier. Keep stirring, and at the end add the lemon juice and the lemon zest and mix for a few more seconds.
Throw the dough in the baking mold and put it in the oven for around 45 minutes (depending on the oven). To make sure that is cooked dip a toothpick inside: it has to get out clean. When it's baked make sure that you wait at least 30 minutes to remove the cake from the mold, or it can break.
You can make the lemon swiss buttercream now, and keep the cake in the fridge and do it later.
LEMON SWISS MERINGUE BUTTERCREAM
- 300 grms of butter at room temperature
- 200 grms of glass sugar
- 100 grms of egg white (the white of one egg weighs around 30 or 35 gmrs)
- 2 or 3 spoons of Lemon Curd (recipe explained at the end of the post)
Before starting doing the meringue buttercream is important that you put a bowl inside the fridge. Having a cold bowl is going to help you later.
Put a big pot with water to heat, and inside this big pot place another pot, mixing in it the sugar and the egg white (the pot with the egg white and the sugar is going to be heat indirectly with the water of the bigger pot). It's important that the water in the big pot never boils, or it will curdle the egg white. Stir until all the sugar has mixed perfectly with the egg white (it's important that you don't stop stirring until both ingredients are mixed).
Get the bowl that you were keeping in the fridge and throw the egg white and sugar mixed in it. The change of temperature will quickly cut the cooking. Keep the mix for 10 minutes inside the fridge.
While the bowl with the mix of egg white and sugar is in the fridge, cut the butter in dices. After 10 minutes, get the bowl out of the fridge and stir the mix of egg white and sugar for a while, until you get a more consistent texture. Add the two or three spoons of lemon curd, and without stopping stirring, add the butter dices one by one.
Stir until you get the consistence you want.
Note: the quantity of ingredients is enough to make a jar of lemon curd. You can keep this in the fridge for 3 weeks or 1 month. It's delicious!
- The zest of 1 lemon
- 100 ml of lemon juice
- 100 grms of sugar
- 50 gmrs of butter
- 2 eggs
In a bowl mix the sugar, the egg and the butter. When it's all mixed, add the lemon juice, and the zest of the lemon.
When you get a homogeneous mixture, put it in a pot and cook it on the stove. Mix during 15 minutes.
After 15 minutes, remove from the stove, and throw the mix in a jar. Let it cool down. You'll see that the texture gets way more consistent. Keep it in the fridge.