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El cake for the most lemon lovers. It is so easy to prepare and it is so tasty that you will repeat it more than once, I assure you. Of course, you have to love lemon. That's why it's called «pure lemon lemon cake». There are many versions of lemon cake where the skin is grated and then the juice is used. In this case we go one step further and we are going to crush the whole lemon (we will only remove the upper and lower lids). By doing so, we will give it a very special touch of lemon, since in a few bites we will notice that delicious lemon skin.
IMPORTANT: We must use small lemons with very thin skin. If not, the pieces may become a little bitter or even noticeable. So remember thin skin.
And so that you don't miss any detail of its preparation, we leave you the recipe on video:
As a cover we will use icing sugar. In addition to being very beautiful and decorative, it will leave us with a perfect sweetness that contrasts very well with the lemon.
A cake for the summer?
Yes, we are going to make a cake that, in addition to being juicy, is fresh. And we recommend that you put it in a Tupperware container in the fridge... you will see which capita is richer on top when the icing sugar takes that moisture from the fridge. It is also a great way to keep it these days that it is so hot.
Delicious!
And if you like these biscuits do not miss the Tangerine cake that we already had in Thermorecetas. Do not miss it!
Lemon cake "Pure Lemon"
Exquisite lemon cake with lots of lemon! simple, healthy and quick to prepare. Ideal as a snack and breakfast. Cake that can be kept for 5 days.
Lemon cake without yogurt
If you want to prepare this lemon cake without using yogurt, these are the ingredients to use:
Ingredients:
- 4 eggs
- 180 grams of sugars
- 1 pinch of salt
- 225 grams of wheat flour
- 16 grams of baking powder
- 90 grams of oil
- Zest of 1 lemon
- 180 grams of semi-skimmed milk
Preparation
- We are going to pre-heat the oven to 180º and we choose a 24 cm diameter mold that we will spread with a little butter.
- Then, we put the sugar in the glass and program 30 seconds, progressive speed to make it glass-like. We reserve it in a container.
- We put the butterfly and add the egg whites and a pinch of salt to the glass. We program 8 minutes, at 37º and speed 3 ½. After two minutes, we will add 80 grams of the sugar that we had reserved through the bottle. Finally we put the whites in another container.
- In the glass, without the butterfly, we add the flour, the yeast and the rest of the sugar. We program 6 seconds, speed 6.
- Now is the time to add the milk, the oil, the lemon zest and the yolks. We program 10 seconds at speed 6.
- Add the egg whites and mix with enveloping movements.
- We pour it over the mold and take it to the oven. We will leave it for about 45 minutes at 180º. Always check, with the help of a toothpick, that it is well done.
As we can see, instead of yogurt, we have added semi-skimmed milk. But you can also use it whole or oat milk if it is one of your favorites.
Hello, wheat flour, you mean pastry flour, thank you
You can use plain or pastry flour, whichever you have on hand. Thanks for writing to us.
Hello, I have made the recipe and grinding at speed 4 the lemons are very whole and add bitterness. I think his thing is to crush the skin, remove the white well and crush the lemon.
Hello Par, it is very rare that the pieces have been so whole when crushed. Next time try putting the pieces initially smaller or increase the speed to 5. Do you use the T31 model? It really is an exquisite sponge cake that should not be bitter. Can you tell me and see how we can solve it? A hug.
The same thing happened to me as Pat. Something is wrong with the recipe because the lemon pieces are large and add bitterness. I think it would be better to replace them with the juice of the two lemons.
Hello Loreto, for this recipe it is important to use a small thin-skinned lemon, so that no large pieces will become bitter. Thanks for writing to us!
I made the recipe as directed (wheat flour) but the cake did not rise. It was totally inedible. He had to throw it away. Should it be pastry flour?
Hello Carolina, how sorry I am… this cake is delicious !! It doesn't have to be pastry flour, in fact, I usually make it with normal wheat flour. If it has not risen, I am inclined to think that the problem was in the yeast you used, how much and what brand / type was it? And another thing that could be ... what yogurt did you use? Was it bifidus or something? Let's see if we can find out the cause… Thanks for writing us :).
Hi Irene, taking a good look at it, I think I have used baker's yeast instead of chemical yeast. Natural Greek fur yogurt. I think that was it. I will try again this weekend.
Ay Carolina, we have already found the key !! Sure enough, you should have used chemical yeast type Rust (baking powder). It works totally different than baker's yeast. The perfect Greek yogurt, so try the chemistry next time, okay? We will shortly publish a post with the differences between the two yeasts that will surely help us understand how each one works and what it is for. Courage and thanks for writing us !! You will see how the next time you embroider it. A kiss 🙂
Hi, I made this cake today and I have to say it was really delicious! It is easy, fast, all the lemon is used, not just the zest, it is refreshing, juicy and with a very pleasant flavor. Thank you very much for the recipe, it happens to be one of my favorite recipes!
Oleeee how good Noni, thank you very much for your comment. I, I have to confess, that it is one of my favorite cupcakes. Well, wait to prepare it in the middle of summer ... with a refreshing juice, you will see what a delight for breakfasts and snacks, and mid-mornings ... and ... thank you very much for your comment !! A kiss.
Thank you very much for the variety of recipes that you offer us. This one with the lemon cake, I still have it pending, I always make the one with the orange. It comes out just as good?
Thanks Blanca! This cake comes out very rich, I love it, in fact it is one of my favorites. It has more intensity of flavor than orange, so try it without hesitation. Also now for the warmth it comes great, after baking it add icing sugar and when it cools, put it in the fridge in a tupper. Delicious! Thank you very much for following us beautiful. Can you tell me how it looks? A kiss.
Really spectacular, we all loved it and they congratulated me again, I think the note you put on lemons that are thin is important because other fatter ones have more white and bitter shell and some pieces can be noticed more. Thanks again
How nice Evam, how glad I am. For me, this cake is one of my favorites. Indeed, thin skin is essential ... Thank you very much for following us and for leaving us these beautiful comments !! 🙂
Hello. I have made the cake and it has not been fluffy but compact, like when you do not add yeast. I have used milk instead of yogurt, what else have I followed the recipe? All the best
Hello Begoña, if it has been this compact it can be for two reasons. Add the yeast which yeast did you use? What kind of milk did you use? and two because it was not finished inside how long did you keep it in the oven? Did it go high and then go down as it cooled down? Or never grew in the oven? Let's see if we can figure out what happened because I really tell you that it is a cake that comes out perfect and is delicious 🙂
Hi Irene, I have used chemical yeast from the hacienda brand and whole milk from the Asturian brand. I had it 30 minutes at 180 degrees. And it didn't come out high, the biscuits for me, I don't know why they never come out high, and look, I try, I mean, it never grew in the oven, I don't know if it will have to see the container…. Taste great, fresh lemon, but not fluffy. Thank you
Well, I don't know what happened to Begoña. I also use Mercadona chemical yeast many times. What was the container like? Could you give me the measurements? If it were narrow and tall, 30 minutes at 180 degrees might be too little. Let's see if we find out Begoña and we can make the cakes very tall !! 🙂
It is not narrow, but quite the opposite, low and wide, maybe it is too big for that amount of dough, I don't know
Well maybe that's the problem. I ask you more questions:
1. Once you have put the dough in the mold, just before putting it in the oven, how high is that dough, a finger? two fingers?
2. During those 30 minutes of cooking, have you opened the oven door?
3. When you took it out of the oven, was it toasted on top?
4. Could it be that your oven, even if it puts 180 degrees, does not really reach them?
5. What flour have you used?
6. Did you put the whole yeast envelope?
: )
Hello Irene
First of all, thank you for the trouble you are taking
1. height of a dice or little more
2. I don't open the oven
3. If it's toasted
4. At the oven temperature I know what to answer you
5. Confectionery wheat flour, I use different brands depending on where I make the purchase and if I use the whole yeast envelope
Hello Irene. Yesterday I made this cake with my daughters and let it cool. Today we just tried it with breakfast but we did not like it very much because there were quite large pieces of lemon left and I have crushed it at speed 4. It made us bitter a lot. All the best
Hi Susan. Oh, what a shame. Well, it's not bitter ... Were your lemons small and thin-skinned? Did you take off the top and bottom? It has to be that variety, the little ones with thin skin. If you make them with thick-skinned lemons, they are much more bitter and you would have to grate the skin first and then peel them and then mix the zest with the lemon. Also, they are bigger. That is why the recipe specifies that they are of that variety. Could it have been that? If so, try again with the others. You will see how it is delicious. If not, tell us also to see if we find out what happened. A hug.
Hello Begoña, sorry for not answering you before, but I was on vacation 😛
From what I read, I would be inclined to think that the problem is in the mold. For next time, I would use a mold where when you pour the raw dough it is already at least 2 fingers high. Let's see if that way we can make it fluffier. But everything else seems to be correct.
The last question, when is it caked and raw inside or is it fluffy and crumbly?
Hello
I hope you enjoyed them
When I cut it, it is not raw or caked but not fluffy at all
I'll do it again by changing the mold, I'll tell you
Well Begoña, you'll see how soon we get the perfect cake. 😉 You are telling me, okay?
I have a question, are the lemon pieces not noticeable when crushed whole?
Hello Antonio. It is essential that the lemon you use is thin-skinned. The grace of this cake is precisely that, that it has a subtle touch of lemon zest. There are no large chunks left, far from it. It's great, you'll see. Can you tell us how are you? Thanks for writing to us!
Because of you
Today my family came home and I made this cake for coffee time, it has been a success. Thank you very much for your recipes, all the ones I have made have turned out very good. Continue like this, you make our work in the kitchen much easier. Thank you very much again.
How good Soledad, how happy I am. Thank you very much for your message, it has made me very excited! 🙂
Hello my question is: can you use olive oil? Thanks
Hola!
Yes, yes, perfectly. Put the same amount as sunflower oil. It will taste a bit stronger, but it will also taste great.
A hug!
The lemon cake, I have already made it several times and it comes out great, I recommend it, my husband really likes sweets that have lemon and this cake he has loved ……. Thanks for your recipes
A greeting.
Thanks to you, Cristina, for your comment. We are glad that you liked the cake. By the way, try this other one too: http://www.thermorecetas.com/bizcocho-con-almibar-de-limon/ If your husband likes the taste of lemon in sweets, I think he is going to love it 😉
A hug!
Hello. The other day I made the cake and it was spectacular, I put Kaiku yogurt and olive oil on it. I am a bit fussy with the pieces and although the lemon is small I prefer to put the zest and the juice, so I avoid it becoming bitter and also the pipes but it gives it a lot of flavor. Thank you so much for the recipe.
How good Ines !! Thanks for writing us 🙂
Good afternoon, I just made this cake since I was looking online for one that was lemon and could prepare with thermomix. Right now it is in the oven but when I was preparing it at speed 4, the lemon pieces were too big so I went up to speed 7. Is it bad to increase so much speed? Let's see how it looks ... greetings
good night, I just made the cake with the thermomix tm31 and the pieces of lemons are very big; the speed of this recipe is tm21 or tm 31. say that it tastes very good. I will try to give more speed and smaller pieces.
all the best
I see that I should have seen the comments before, it turned out horrible, the lemons were not so thin skinned and I had to put more speed to crush them a little, it tastes super bitter although it is true that it is fluffy if it has come out. As for the 6 tablespoons of sugar to make icing sugar I have for the next 4 cakes
Well, I don't think it's such a good idea to mash it with skin, whether it is thin or not, they are very noticeable in the mouth and it is acidic. At home nothing has succeeded, unfortunately I had to throw it away.
I imagine that the lemons will have to be mashed even if I don't put it in the recipe, right?
Hello Pilar, it is very important that the lemons are thin-skinned. This being the case, they are crushed for 3 minutes at speed 4 and that is enough. If you see that the pieces, after that crushing, are excessively large, increase the speed and crush 1 more minute. You will see how delicious!
Add the whole lemon, it is a mistake, I did it and I had to throw it away because it was bitter, a pastry chef advises me to grate the lemon skin and in some case squeeze it…
Totally agree, Jose.
The lemon is grated or infused, but it should never be incorporated whole unless it has previously been frosted.
Thanks for your message German. You can do it by grating the skin, using its juice, flavoring the sugar with the skin or putting it whole. It is a cake for lemon lovers, which is in no way bitter. But it is very important that if you are going to add it whole, you use thin-skinned lemons. You are only going to notice a bit of lemon in a bite and that is precisely the differentiating element of this cake. If you prefer not to use the whole lemon, you can follow the same steps and add the lemon juice and grate the skin instead of adding it whole. We hope you get rich!