Two Recipes For Refreshing Lemon Cakes

With our recipes for refreshing lemon cakes you are always right in the summer. No matter whether it is baked or prepared cold.

Refreshing lemon cakes are just the thing for a summer coffee table, as a refreshing dessert for a barbecue evening or just like that. Our two recipes bring summer mood to the table and provide delicious refreshment.

Refreshing lemon cakes, please always “organic”!

Our recipes for refreshing lemon cakes naturally require lemons as an ingredient. And not too short of that. Since most of the aromas are contained in the essential oils of the lemon peel, we use the lemon peel for refreshing lemon cakes. However, since conventionally grown lemons contain a lot of harmful substances on the peel, you should use organic lemons.

Lemons from controlled organic cultivation have a natural skin. It is free from pesticides, fungicides, herbicides and paraffins and therefore ideally suited for consumption. If, for incomprehensible reasons, you do not have organic lemons, wash the lemons very thoroughly with plenty of detergent and high pressure to loosen the paraffin layer and remove the pesticides underneath.

We have two recipes for refreshing lemon cakes for you. The first recipe is baked in the oven, the second recipe sticks in the refrigerator. Both cakes have their advantages and both are incredibly refreshing lemony …

Baked lemon cake

You will need a large springform pan or deep baking sheet for this lemon cake. The cooking time differs by around 10 minutes depending on the shape. You need:

• 350g butter
• 350g flour
• 350g sugar
• 4 organic lemons
• 6 eggs
• 2 heaped teaspoons of baking powder

Thoroughly rub the peel of all 4 lemons. Mix the softened butter with the sugar until white and then add the eggs one by one until a whitish cream is formed.

Mix the baking powder into the flour and carefully sieve it into the egg buttercream little by little without lumps. At the very end stir the lemon peel into the batter and bake the cake at around 200 ° C.

Make the chopstick sample after baking for 30 minutes. Depending on the shape, the baking time can be 40 minutes. Let cool and serve dusted with powdered sugar.

Lemon cake without baking

This lemon cake is ready in the refrigerator. So be sure to factor in the time it needs to set. You need:

• 1 pack of shortbread biscuits
• 400g cream cheese
• 400g sweetened condensed milk (“milk maid”)

• 4 lemons
• 125ml cream
• 1 packet of cream stabilizer

Grease a small springform pan and sprinkle the edge with desiccated coconut or biscuit crumbs. Line the bottom with parchment paper. Rub the zest of the lemons, then squeeze out three of the lemons.

Mix the cream cheese with the sweetened condensed milk, stir in the lemon juice and lemon zest. Beat the sane with cream stiffener until stiff and fold it into the cream cheese mixture. Line the bottom of the pan with shortbread cookies and pour the cream cheese cream over it.

The cake then needs to be in the refrigerator for at least four hours to set. So you should prepare it in the morning if you want to serve it in the afternoon so that it is really firm.

If you have a zester, you can tear the zest of another lemon into zest and use it to decorate the lemon cake just before serving. Sweeten the summer with our recipes for refreshing lemon cakes!