Lemon Paradise Cake Recipe
Category: Desserts
Serves: 10
This Lemon Paradise Cake is a delightful treat that combines the refreshing flavors of lemon with the richness of a creamy, velvety filling. Perfect for any occasion, this cake is light yet indulgent, with a delicate balance of sweetness and tartness. The combination of soft cake layers and creamy lemon filling makes it an irresistible dessert that will wow your guests. Here’s how to prepare this delicious masterpiece step by step.
Ingredients:
For the Cake:
| Ingredient | Quantity |
|---|---|
| Butter (softened) | 300g |
| Granulated sugar | 300g |
| Potato starch (fecola di patate) | 150g |
| All-purpose flour (farina 00) | 150g |
| Lemon zest (from 2 lemons) | 2 lemons |
| Eggs (whole) | 4 |
| Egg yolks | 4 |
| Baking powder | 16g |
| Pinch of salt | 1 pinch |
| Whole milk | 500g |
For the Lemon Cream Filling:
| Ingredient | Quantity |
|---|---|
| Egg yolks | 6 |
| Granulated sugar | 150g |
| Potato starch (fecola di patate) | 35g |
| All-purpose flour (farina 00) | 35g |
| Lemon zest (from 3 lemons) | 3 lemons |
| Fresh heavy cream (liquid) | 500g |
| Candied lemon peel | 10g |
Instructions:
Step 1: Preparing the Lemon Cake Base
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Cream the Butter and Sugar: In a large mixing bowl, combine softened butter and granulated sugar. Use an electric mixer to beat the ingredients together until you achieve a smooth, creamy, and homogeneous mixture. This process should take about 3-4 minutes.
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Add the Eggs and Lemon Zest: Gradually add the whole eggs and egg yolks, one at a time, mixing well after each addition. Once the eggs are fully incorporated, add the zest of 2 lemons, ensuring it’s evenly distributed in the batter.
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Incorporate Dry Ingredients: Sift the all-purpose flour, potato starch, and baking powder into a separate bowl. Gradually add this dry mixture to the wet ingredients while continuing to mix with the electric whisk. This will create a thick, slightly sticky batter.
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Whip the Egg Whites: In a separate clean bowl, add a pinch of salt to the egg whites (from the 4 leftover eggs). Beat the egg whites with an electric mixer until they form stiff peaks.
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Combine the Batters: Gently fold the whipped egg whites into the batter using a spatula. Be careful not to deflate the egg whites; use a gentle folding motion from the bottom up.
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Prepare the Baking Pan: Grease a 24cm round cake pan with butter and line it with parchment paper. Pour the batter into the prepared pan and level it out with a spatula for an even bake.
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Bake the Cake: Place the pan in a preheated oven set to 180°C (350°F) for a static oven or 160°C (320°F) for a fan-assisted oven. Bake for about 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Once baked, remove from the oven and allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 2: Preparing the Lemon Cream Filling
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Mix the Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
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Add the Flour and Starch: Sift the all-purpose flour and potato starch into the egg yolk mixture, stirring constantly to ensure there are no lumps.
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Infuse the Milk: In a saucepan, gently heat the whole milk over medium heat, being careful not to bring it to a boil. Add the zest of 3 lemons to the milk, and allow it to infuse for a few minutes. Be cautious to use only the yellow part of the lemon zest, as the white pith can make the mixture bitter.
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Combine Milk with Egg Mixture: Gradually pour the warm, infused milk into the egg mixture while continuously whisking to avoid curdling. Strain the mixture through a fine mesh sieve to remove the lemon zest.
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Cook the Lemon Cream: Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a whisk until the cream thickens to a custard-like consistency. Remove from heat and let it cool to room temperature. Once cooled, transfer it to the refrigerator to chill for at least an hour.
Step 3: Assembling the Lemon Paradise Cake
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Cut the Cake: Once the cake has cooled completely, use a long, serrated knife to slice it in half horizontally. This will create two even layers for your cake.
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Fill the Cake: Transfer half of the chilled lemon cream filling into a piping bag. Using circular motions, pipe the filling onto the bottom layer of the cake, starting from the edges and working your way toward the center.
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Assemble the Cake: Place the second layer of cake on top of the filled bottom layer. Gently press down to ensure the layers stick together.
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Chill the Cake: Place the assembled cake in the refrigerator to chill for at least 30 minutes, allowing the layers to set.
Step 4: Final Touches and Decoration
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Prepare the Lemon Cream and Whipped Cream Mixture: In a separate bowl, whip the fresh heavy cream until stiff peaks form. Once the cream is whipped, add the remaining lemon cream filling and whisk together until smooth and well-combined.
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Cover the Cake: After the cake has chilled, remove it from the refrigerator and spread the lemon-cream mixture evenly over the top and sides of the cake using a spatula.
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Pipe Decorative Patterns: Transfer the remaining lemon-cream mixture into a piping bag fitted with a star tip. Pipe decorative patterns on the sides of the cake, creating a beautiful, elegant finish.
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Garnish with Candied Lemon Peel: Finely chop the candied lemon peel into small cubes and sprinkle them over the top of the cake for an extra touch of sweetness and decoration.
Serving and Enjoying Your Lemon Paradise Cake
Once you have completed the decorating process, your Lemon Paradise Cake is ready to serve! Slice it into individual portions and enjoy the light, fluffy cake layers combined with the rich and creamy lemon filling. This cake pairs wonderfully with a hot cup of tea or a refreshing lemon drink. The perfect dessert for any occasion, from family gatherings to special celebrations!
Tips for Success:
- Make sure to use fresh, organic lemons for the best flavor, as their zest will give the cake and filling a lovely, vibrant citrus taste.
- For an extra touch, you can add a layer of lemon curd between the cake layers for an even richer flavor.
- The cake can be made a day ahead, allowing the flavors to meld together for an even more decadent dessert.
Enjoy your delightful, refreshing Lemon Paradise Cake!
