Lemon cake

Type of recipe: Desserts

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Preparation method:

Warm the butter to room temperature and combine with the sugar to obtain a foamy mixture. Add the eggs one at a time, then gradually add the flour and finally, the baking powder. When the pastry is smooth, chill in the fridge for at least one hour.

For the cream: put the milk in a pan to heat and add the sugar and flour together. Whisk together quickly to stop any lumps forming. Add the lemon juice a little at a time. Return to the heat and bring to the boil. Cook for 1-2 minutes, stirring continuously.

Divide the pastry in half. Roll out to a thickness of 1-2 centimetres and use half to line a baking tin, taking care to keep the sides fairly high. Pour over the lemon cream and then cover with the remaining pastry. Bake in the oven, pre-heated to 180°C, for 45-50 minutes.

Preparation method:

Warm the butter to room temperature and combine with the sugar to obtain a foamy mixture. Add the eggs one at a time, then gradually add the flour and finally, the baking powder. When the pastry is smooth, chill in the fridge for at least one hour.

For the cream: put the milk in a pan to heat and add the sugar and flour together. Whisk together quickly to stop any lumps forming. Add the lemon juice a little at a time. Return to the heat and bring to the boil. Cook for 1-2 minutes, stirring continuously.

Divide the pastry in half. Roll out to a thickness of 1-2 centimetres and use half to line a baking tin, taking care to keep the sides fairly high. Pour over the lemon cream and then cover with the remaining pastry. Bake in the oven, pre-heated to 180°C, for 45-50 minutes.