This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Moist Lemon Cake
This is similar to the basic "four quarters" cake, but with the delicious double lemon flavour that comes from using both zest and juice.
78 K 4.6/5 (9 reviews)477451
Last modified on: March 9th 2016
150 g 
150 g 
150 g 
1 
70 g lemon juice
150 g Times for this recipe
Preparation
20 min.
Cooking
30 min.
All in all
50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Sieve together 150 g flour and 150 g icing sugar.
Stage 2 - ⌛ 3 min.
Add 150 g butter cut into small pieces (left for at least 1 hour at room temperature).
Stage 4 - ⌛ 1 min.
Add 70 g lemon juice.
Stage 5 - ⌛ 1 min.
And, lastly, 150 g egg.
Stage 6 - ⌛ 5 min.
Beat with a food mixer until the mixture is evenly mixed.
Preheat the oven to 360°F (180°C).
Preheat the oven to 360°F (180°C).
Stage 7 - ⌛ 2 min.
Pour the mixture into a mould or tin, which you can stand on a baking sheet if you wish.
Stage 8 - ⌛ 30 min.
Bake for about 30 minutes, checking if the cake is cooked after 25 minutes.
Stage 9 - ⌛ 1 min.
Turn out the cake.
Leave to cool before serving.
Leave to cool before serving.
Remarks
You can combine lemon and almond flavours by adding 150g ground almonds to the mixture.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 : 2.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Egg
Like these other recipes: Spinach and Comté Loaf, Apple custard tart, Cramique, Sardine and potato gratin, Madeleines, ... See them all 253
Butter
Like these other recipes: Apricot clafoutis with almond cream, Grapefruit cake, Scrambled eggs with langoustines and asparagus tips., Cockles and cabbage with smoky cream sauce, Mont d'or in brioche, ... See them all 498
Flour
Like these other recipes: Grated potato cakes, Chocolate eclairs, X-Files cookies, Puff or flaky pastry (pâte feuilletée), Craquelin (sweet cracker dough), ... See them all 214
Icing sugar
Like these other recipes: How to make marzipan decorations, Toasted almond cake, Little Christmas biscuits, Cigarettes Russes (Piroulines), Marzipan (almond paste), ... See them all 64
Other recipes you may also like
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you... October 13th 2010268 K4.9 25 min.
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine. February 28th 2012231 K5 30 min.
Don't throw apricot stones away
You might not think so to look at them, but apricot stones contain an edible kernel which you can use in your recipes. Here is how to extract them. August 13th 2014209 K 12.7 20 min.
Spaghetti with smoked salmon
After cooking the spaghetti as usual, strips of smoked salmon are added with cream, lemon, Parmesan and egg yolks. March 10th 2013156 K3.8 40 min.
Swiss meringues
Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms, snowmen, etc.). June 2nd 2015139 K3.8 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.