Menu Enter a recipe name, ingredient, keyword...

Classic Lemon cake


Rate this recipe 0/5 (0 Votes)


  • 4 stick butter
  • 4 cup sugar
  • 4 eggs
  • 3 cup flour
  • 8 egg yolks
  • juice of 3 lemons plus zest
  • 1/4 tsp. cream tartar
  • 2 egg whites
  • 1/3 cup water
  • 1 tsp. vanilla


Level of difficulty Average
Cost Average budget


Step 1

Make cake first. Put 3 sticks of butter, 1 cup sugar, 4 eggs and 3 cup flour in a bowl, mix. Put in three pans. Bake at 325 until done. Let cool.

Step 2

While cakes are cooling make filling. In large pan put 1 stick butter, 1 - 1/2 cup sugar, 8 egg yolks, juice of 3 lemons and zest. cook until it comes to a rolling boil. take off and let cool. When cake and filling are cool, take one cake place on a plate. put filling on top add another cake, more filling and last cake on top.

Step 3

Now make icing. In a pan put 1 - 1/2 cup sugar, 1/4 cream tartar, 2 egg whites, water and 1 tsp. vanilla. Cook over a second pan that has a 1/3 cup water in it. Beat with beater till thick.

You'll also love

Chef Tips and Tricks

VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!


  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

Review this recipe

Lemon Cake Pineapple Cake