Revisited Creamy Lemon Cake
Cake
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
3 h
Servings
6
Difficulty
Medium
Prep Time
40 Min
Description
This creamy lemon cake is a real treat for all citrus lovers! I especially like to make it in the spring when the lemons develop their full flavor. The combination of ricotta and lemon makes the cake incredibly juicy and light. It is perfect for a cozy brunch with friends or as the crowning finale of a festive dinner. The preparation with the Thermomix® is child's play and is guaranteed to succeed. An absolute favorite recipe that I always enjoy baking!
Ingredients (10 ingredients)
-
750 g ricotta
-
2 piece eggs
-
160 g sugar
-
60 g cornstarch
-
1 piece lemons _the grated zest_
-
1 fialetta lemon flavoring
-
100 ml lemon juice
-
100 ml orange juice
-
40 g sugar
-
20 g cornstarch
Preparation (10 steps)
Beat ricotta until creamy
Put 750 g ricotta into the mixing bowl and beat until creamy for 20 sec./speed 4. If necessary, scrape from the edge with the spatula and repeat.
Add eggs and flavorings
Add 2 eggs, the grated zest of 1 lemon and 1 vial of lemon flavoring to the mixing bowl and stir for 20 sec./speed 3 until a homogeneous mixture is formed.
Mix dry ingredients
Mix 160 g sugar and 60 g cornstarch in a separate bowl to avoid clumping.
Stir in dry ingredients
Add the sugar-starch mixture to the mixing bowl and stir into the ricotta-egg mixture for 20 sec./speed 3.
Fill the dough into the mold and bake
Pour the dough into a springform pan (22 cm diameter) lined with baking paper and smooth it out. Bake in a preheated oven at 170 °C (convection) for 50 minutes. If using top/bottom heat, increase the temperature by 10 °C.
Let the cake cool
After baking, let the cake cool in the oven, then remove it from the mold and place it on a cake plate.
Prepare lemon-orange juice
Squeeze out 100 ml lemon juice and 100 ml orange juice and have them ready.
Prepare the cream
Put 40 g sugar and 20 g cornstarch into the mixing bowl and mix for 5 sec./speed 3.
Add juice and cook
Add lemon and orange juice to the mixing bowl and cook for 5 min./90°C/speed 2 until the cream thickens.
Spread cream on cake
Spread the hot cream evenly over the cooled cake and let it cool completely.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Sara Mancini
8
Rezepte
0
Kochbücher
Tags
Allergens
- Eggs
- Milk
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Soft Apple Cake
Cake
Soft orange and almond cake
Cake
Soft Apple Cake with Fresh Cream
Cake
Doughnut with Pistachio and Dark Chocolate
Cake
Margherita Cake with Lemon Cream
Stuffed cake
Handcrafted Diplomat Cake
Stuffed cake
Shortcrust Pastry Tart with Frangipane and Jam
Tart
Upside Down Apple Cake
Cake