Lemon cake
Lovely lemon cake with quark, which makes this cake wonderfully moist. And with lemon curd cream, it's perfect for both coffee and dessert.
Ingredients
|
Butter
|
100 g |
|---|---|
|
Eggs
|
3 |
|
Caster sugar
|
225 g |
|
Quark
|
250 g |
|
Lemon (unwaxed), grated zest
|
1 |
|
Flour
|
240 g |
|
Baking powder
|
1½ tsp |
|
Vanilla sugar
|
1½ tsp |
|
Coconut flakes
|
120 g |
|
Coconut flakes for the mould
|
|
|
Icing sugar
|
To serve:
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Whipped cream
|
|---|
Lemon cake
Can you replace lemon juice with lemon concentrate?
Lemon zest isn’t the only way to achieve the distinct citrusy flavour in this cake. However, lemon juice will add too much acidity. Lemon extract, on the other hand, produces flavours similar to lemon zest while keeping the acidity down. If you have lemon extract at hand, use about the same volume as the zest from one lemon: roughly one tablespoon. Do remember that lemon extract can produce a less authentic taste than lemon zest.
How do you make a dry lemon cake moist again?
As soon as your cake leaves the oven, the battle against staleness begins. Remember to always cover your cake tightly before storing it. Nothing dries out an uncovered cake quite like your refrigerator. A quick fix for dry cake is to serve it with whipped cream, custard, or ice cream. You can also try soaking your dried-up cake before serving it. First, poke holes in the cake using a toothpick or wooden skewer. Then use a pastry brush and brush the cake surface with your chosen liquid. This can be milk, buttermilk, a liqueur, or a simple 50/50 mix of sugar and water syrup. Be careful not to over-soak your cake though, or it can fall apart.
Nutritional values
Nutritional value, per
2652 Kcal
| Fibre | 44.8 gram fibers |
| Protein | 77.7 gram |
| Carbohydrates | 228.4 gram |
| Fat | 159.3 gram |
Quark adds depth and juiciness while zest from a whole lemon gives this cake its rich, citrusy flavour.
How to get the best lemon flavour
Lemon zest is the outermost, yellow layer of a lemon’s skin. This layer is packed with flavourful aromatics and essential oils that can bring a citrusy note to almost any cake. In this recipe we use the zest of an entire lemon, making it the dominant flavour. To get the best taste, use high-quality lemon and wash it thoroughly in running water. Then use a zester or fine grater to carefully remove the outermost layer of the skin. Try not to get any of the pith – the bitter, white part of the skin – in your zest. To get the most flavour out of your zest, you can chop it extra finely before adding it to your cake.
Make your lemon cake really juicy
This recipe uses quark, a type of fresh cheese made from soured milk, to add moisture and flavour to your lemon cake (it’s available at most supermarkets but if you can’t find it, Greek yoghurt will also suffice). However, there are a couple of pitfalls to avoid. First, don’t over-mix the batter. As soon as there are no visible lumps of dry flour in the mix, pour it into the tin and bake it. Second, don’t bake the cake too long or too hot. Let the oven preheat properly to ensure that the baking time isn’t prolonged. An oven thermometer will be of great help here. Insert a toothpick in the cake to check if it’s ready. If the pick comes out clean, it’s time to remove the cake from the oven.
