The famous Italian lemon cake that melts in your mouth! Simple and delicious.
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Recipe:
3 eggs.
100 g sugar (3.5 oz).
A pinch of salt.
60 g yogurt (2 oz).
We grate the peel of a lemon and save it for later.
Do you know why I try to zest only the yellowest part of the lemon peel?
In the Naples area, where the famous liqueur “Limoncello” is produced, you learn that the yellow part has the most intense aroma.
That's why I use a fine grater to try to get the most intense part of the lemon peel.
Squeeze the juice of one lemon.
Add 45 ml of lemon juice to the mixture and reserve the rest for later.
Melt 60 g (2 oz) butter and add to the mixture.
170 g all-purpose flour (6 oz).
5 g baking powder (0.17 oz), which is approximately one teaspoon.
We mix well until a smooth and homogeneous dough is obtained.
1 egg.
Add the grated lemon zest and lemon juice that we kept.
60 g sugar (2 oz).
30 g cornstarch (1 oz).
240 ml milk (8 fl oz).
Cook over medium heat, stirring constantly, until the mixture thickens.
Do you know why we can't stop stirring when cooking creams or puddings?
Cream that comes into contact with the bottom of the pan can burn very easily.
It is therefore important that the whisk is constantly in contact with the bottom of the pot to constantly loosen the cream and prevent it from burning.
Grease the pan with butter.
I usually put baking paper on the bottom of the pan to make it easier to remove the cake from the pan.
Bake in a preheated oven at 180°C for 30–35 minutes.
We can decorate with a teaspoon of powdered sugar.
Thanks for watching, liking and commenting!
Bon appetit!

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