Lemon cake

Lemon cake

Suggested material offered in store


250g flour 00 or Manitoba flour

250g sugar

250g butter room temperature 

250g eggs about 5 eggs, you have to weigh them

The zest of 3 lemons 

Juice of 2 lemons

Icing sugar

1 envelope cake yeast or 1 tablespoon of baking powder and 1 tablespoon of vanilla extract


Preheat the oven to 360F

In a bowl, using an electric mixer, beat the eggs and sugar until the mixture is creamy

Add the butter and continue to beat the mixture, it should be crumbly.

Add the lemon zest and juice while continuing to beat

At low speed, add the flour and cake yeast and mix well

Butter a 25 cm cake pan 

Pour the mixture into the mold and cook for 45-50 minutes

Check with the cake thermometer (a must have)

Once the cake has cooled, sprinkle with icing sugar 


  • You can substitute lemons for oranges (the zest of 2 oranges and the juice of one orange)
  • Grate only the yellow part of the lemon, the white part of the rind turns out to be more bitter.

Print recipe
Share this recepe

Back to the recipes list