Home Recipes Irresistible lemon cake – very easy and quick to prepare

Irresistible lemon cake – very easy and quick to prepare

Step by step we present you a great recipe for an irresistible lemon cake. Don’t wait for anything and rush into the preparations before it’s too late, every novice cook and chef can do it! Enjoy your time together a little more and treat yourself to this dessert.

Source: ourstate

Lemon cake

What we will need:


  • 1 cup semi-coarse flour (200 ml)
  • 1/2 cup icing sugar
  • 2-3 tablespoons ground walnuts
  • 100 g butter without salt
  • teaspoon salt


  • 3 eggs
  • 4 tablespoons plain flour
  • 1 cup sugar
  • 1-2 teaspoons vanilla extract or sugar
  • 2 teaspoons grated lemon zest
  • 1 lemon juice
  • salt

How we will proceed:

1. Sift the flour and mix it with the nuts, icing sugar, and salt. Add the cold butter, cut into cubes, and blend using an electric mixer until you achieve a crumbly mixture. Use a deep bowl to prevent the flour from scattering.

2. Grease a frying pan or baking dish with oil and line it with greaseproof paper. Distribute the mixture evenly across the bottom, pressing lightly. Bake in a preheated oven at 180°C (356°F) for 20 minutes.

P.S. I used a dish measuring 30×23 cm, yielding 16 cakes with some mixture left over. If you’re serving guests or have a larger family, feel free to double the quantity and use a larger baking dish. Ensure the dough and cream layers are in a 1:2 ratio after baking, with the dough being thinner than the cream layer, not vice versa.

3. Once done, remove from the oven and set aside.

4. For the cream, combine all ingredients in a deep bowl and mix thoroughly with an electric mixer. Pour this mixture over the baked base and return it to the oven for another 15 minutes.

5. Upon completion, remove the cake from the tin and let it cool completely before slicing.

6. Slice the cooled cake and dust with icing sugar.

P.S. This recipe is popular in Europe. I’ve added walnuts and vanilla to the cream for a personal touch, but you can make it without nuts for a simple, crispy pastry, or use ground almonds instead. Feel free to add a little rum to the cream for extra flavor.

This version improves on the original by clarifying some instructions and making minor grammatical corrections.