Making lemon cake. Lemon Magnolia Cake - the flavor of the winter holidays! Dessert with lemon curd

A long time ago, when I was at school, in the buffet during the “big” break, I loved to enjoy apple juice, which went perfectly with lemon cake, cut into portions, or lemon cake. It is difficult to say whether this is a cake or a pastry; most likely, a large cake was cut into rectangles and called lemon cake.

Surprisingly, the word tōrta means “round bread” in Latin. However, cake is, first and foremost, a dessert. Unless, of course, it is a pancake pie with meat filling - in this case, the word cake hints at the design of the dish, and not at its purpose. As a rule, a cake is several pre-baked cake layers with cream impregnation - like, decorated on top with cream, candied fruits, chocolate or glaze - similar to.

Lemon cake or lemon cakes are an affordable delicacy, very common and, remarkably, quite simple to make. Like most cakes, it consists of several layers of sponge dough, brushed with lemon cream based on egg whites. Almost the same cream composition is used for meringues.

It is believed that cakes are traditionally round in shape. However, which is much more convenient for factory production, many cakes are rectangular in shape and cut into pieces in the form of a cake. This is how lemon cake is prepared - a large rectangular cake is cut into pieces and served as lemon cakes - piece confectionery.

The base on which the lemon dessert is made is a sponge cake, from biscotto - “twice baked”, like. It is worth saying that a sponge cake has a broader concept than a baked base for a cake.

Lemon cake, by and large, is simple to prepare and does not require the qualifications of a pastry chef. This cake is rather a simple amateur version with minimal decoration. Just baked sponge dough and lemon protein cream. I admit, the taste from childhood is even better.

Lemon cake. Step by step recipe

Ingredients (for 4-8 servings)

Lemon 1 piece
Wheat flour 2 cups (260 g)
Butter 150 g
Eggs 6 pcs
Sugar 1.5 cups
Instant gelatin 10 g
Soda, salt, vanilla taste

Making lemon dessert at home is as easy as whipping cream. Baking a good sponge cake and preparing protein cream with lemon - that’s all, two parallel processes. Well, the lemon cakes or cake need to soak and cool for a while.
First you need to remove the eggs and butter from the refrigerator so that they warm up to room temperature. Next is a simple and exciting process: you need to break 5 eggs and separate the yolks from the whites, pouring them into different cups or bowls. Leave one egg whole. Place the whites in the refrigerator; they will be used to make the cream that will be used to coat the cake. Yolks are needed for baking the biscuit base. Using a fine grater, remove all the zest from a small lemon. Squeeze the lemon juice into a cup and strain.
Separate the yolks from the whites, grate the lemon zest
To prepare the biscuit dough, you will need a kitchen mixer. Cut the softened butter into a mixer bowl. Add 0.5 cups of sugar, a pinch of vanilla and egg yolks. Add another egg - the yolk along with the white.
Mix butter, yolks and sugar
Thoroughly grind the butter, sugar and yolks with a mixer until smooth. Add all the lemon zest previously removed and continue stirring the mixture. Due to the high zest content, the biscuit will have a strong aroma.
Grind thoroughly with a mixer and add zest
Biscuits need baking powder. Typically, a commercial baking powder containing ammonium carbonate is used. Considering that we are preparing a lemon dessert, it is better to “extinguish” 1 tsp. baking soda with lemon juice squeezed from the lemon before. You can take more juice than you need, the whole taste of lemon will fully manifest itself in the lemon cake. Mix soda with mashed yolks and butter.
Mix soda and lemon juice with mashed yolks and butter
While adding flour, continue mixing the biscuit dough. Perhaps not all the flour will be needed for the dough or you will have to add more - this depends on the situation. The final consistency of the dough should be like very thick honey; it should be spread like a pate or jam on fresh bread.
As you add flour, continue mixing the biscuit dough.
The dough should not spread or drip from the mixer at all, and the mixer should still mix it at medium speed, but with force. The dough should be much softer than for.
Ready thick dough
Line a rectangular baking tray with baking paper. There is no need to grease or sprinkle the paper with flour. Biscuit dough contains a lot of butter, and no paper will stick to it. Place all the dough on paper.
Place all the dough on a baking sheet with paper
Using a spatula, spread the dough onto the paper in an even layer, giving it the shape of a rectangle. The edges of the dough will be trimmed later, so there is no need to give the dough absolute geometric edges. The thickness of the dough layer should be no more than 12-15 mm. We must remember that the thickness of the sponge cake layers determines the thickness of the lemon cake.
Using a spatula, spread the dough into an even layer
Place the biscuit to bake in an oven preheated to 200 degrees. Biscuit baking time is approximately 15-20 minutes. It depends on the thickness of the dough and the properties of the oven. The dough needs to “set” and turn a dark yellow, or even coffee color.
Put the biscuit to bake
Remove the finished baked biscuit from the oven and let it cool. Turn the biscuit over and remove the baking paper - it comes off perfectly, like a corrugated paper mold. Literally in one motion.
Remove the finished baked biscuit from the oven.
Place the cooled biscuit on a board and cut off the edges with a knife, giving it the shape of a regular rectangle. Here it is worth trying with geometry so that in the end the cake or pastries are not skewed.
Place the biscuit on a board and cut off the edges with a knife.
Place the cut edges of the biscuit in a blender and grind until crumbly. This crumb will be sprinkled on the cake.
Place the cut edges of the biscuit in a blender and grind until crumbly.
Cut the resulting biscuit dough with smooth edges exactly in half and fold both pieces together to make a sandwich - a cake blank.
Once the lemon cake is coated with cream, it will be very difficult to cut into portions. Lemon cream is so delicate that, regardless of the sharpness of the knife, the layers of sponge cake will deform the layer of cream when cutting, and it will be squeezed out.
Cut the biscuit into cake pieces
Therefore, regardless of what you decide to prepare - a cake or pastries, two layers of sponge cake must be immediately cut into portions. How many cakes there will be is up to you. From the proposed amount of ingredients you will get from 4 to 8 cakes of the same size. Cut the biscuit with a knife.
Important: the cut double pieces of sponge cake should not be “shuffled” and change their pair in the future, otherwise the lemon cake will turn out uneven.
Cut double biscuit pieces should not change their pair
Remove the egg whites from the refrigerator and prepare the cream for the lemon cake. Pour the egg whites into a mixing bowl and place it in very cold water. Add a pinch of salt and beat the whites until a thick and dense foam is obtained.
Beat the whites until a thick and dense foam is obtained.
In a cup, dissolve 10 grams of instant gelatin in 50 ml of water. Pour 50 ml of water into a saucepan, add a glass of sugar. Place the saucepan on low heat and start heating. Add lemon juice to taste, 1-2 tbsp is enough. l. The sugar in the water should begin to dissolve. When the water has heated up and the first signs of boiling appear, pour dissolved gelatin into the water and stir. As soon as signs of re-boiling appear, remove the pan from the heat.
Next, everything must be done quickly. Continuously whisking the whites, pour sugar and gelatin dissolved in water into them in a thin stream. The squirrels won't coagulate, they just won't have time. The amount of sugar and water is taken in reserve, so perhaps not all of the mixture will be needed for the lemon cream.
Continuously whisking the whites, pour sugar and gelatin dissolved in water into them in a thin stream.
As a result, the lemon cake cream will be smooth and glossy, completely homogeneous and slightly dense. It is worth saying that after the gelatin hardens, the cream will be even denser and the dessert will perfectly “keep” its shape.
As a result, the cream for the lemon cake will be smooth and glossy.
Next, start shaping the cake or lemon tarts. Despite the rectangular blanks, it is more convenient to use a round cake tray, as it is easier to grease the sponge cake and coat the ends of the cake. Place the biscuit pieces that lie at the bottom of the “set” on the pallet, being careful not to mix them up. Place them next to each other.
Place biscuit pieces on a tray
Using a spatula, spread half of the cream prepared for the lemon cake onto the sponge cake.
Place half of the prepared cream on the biscuit
Smooth out the lemon cream, giving the sponge cake with cream a rectangular shape.
Smooth out lemon cream
On top of the cream, carefully and effortlessly place the top of the biscuit pieces, without mixing them up. Place all the top pieces of biscuit one at a time.

Recipes for making cakes at home with photos

8-10

2 hours

325 kcal

5/5 (2)

A friend once baked this cake for my birthday. It was so tasty, unusual and beautiful that my children immediately dubbed it “Sunny Lemon.” And although these little gourmets are very difficult to please, we cook “Limonchik” almost every weekend.

In order for you to also have this magnificent lemon cake in your culinary arsenal, I will be happy to share with you the most delicious recipe for preparing it (with step-by-step photos) at home.

You will be surprised at how easy it is to prepare and how quickly it is eaten! So, let's begin.

Inventory and kitchen appliances: oven, mixer, immersion blender, containers for mixing ingredients, baking dish 20 cm in diameter (any other can be used), spatula for applying cream, pastry spatula, citrus peeler, grater, string knife for cakes, parchment.

Required Products

For the biscuit:

For impregnation:

For cream:

Features of product selection

There should be a lot of lemon zest! Therefore, the three lemons used in the recipe may not be enough. Take an additional 5-6 pieces, depending on the size.

Lemon zest is the thinnest outer layer of citrus peel, rich yellow in color. It has a pleasant aroma due to the content of essential oils. It contains vitamin C, potassium, sodium, zinc, phosphorus, selenium, iron and magnesium.

How to make lemon cake: step by step recipe

As you can see, the ingredients are very simple and easily available. The recipe is also quite simple.

Stage 1. Lemon soak

Let's start with the lemons, because the lemon soak for the cake will need to sit a little.

As I already said, we will need a lot of lemon zest for impregnation - in the cream and for decorating the cake. Therefore, we wash and grate the zest of about 8 lemons on the finest grater.

We put the extra lemons in the refrigerator; we won’t need them anymore, and we clean three lemons for soaking using a citrus peeler.

We free them from the skin and seeds. Place the clean pulp in a container, add 8 tablespoons of sugar and beat with a submersible blender for several minutes.

The mass will turn out to be quite homogeneous, but in order for the sugar to completely dissolve in the lemon juice, it needs to brew a little.

Set the impregnation aside and take the cake.

Stage 2. Sponge cake

When I first saw this biscuit, I did not believe that a simple housewife without professional confectionery education could create such a miracle in her kitchen. And now I create it myself from time to time. Moreover, you will also create it according to my recipe.

And we will do it like this:

Separate the whites from the yolks into different containers.

Add a pinch of salt to the protein and beat it with a mixer until a thick, stable foam forms.

Then beat the yolks. They should lighten significantly and increase in volume.

We add half of the sugar, 3 tablespoons, to the whites, the second half, respectively, to the yolks.

Add 1 package of vanilla sugar or a pinch of vanilla to the whites and continue beating until stiff peaks form.

Mix the yolks with sugar as much as possible.

Add a couple of tablespoons of protein to the yolk mixture and mix.

Important! You need to knead carefully, in one direction, with a wooden or silicone spatula.

Sift all the flour into the mixture - 6 tablespoons and mix thoroughly with a spoon.

Add the resulting mass to the egg whites and mix again.

Add a teaspoon of lemon zest and mix well again.

Now take the cake pan and line it with parchment. I have it round, detachable, with a diameter of 20 cm. The height of the cake will depend on the diameter of your mold. Mine is about 8 cm.

Place the pan in an oven preheated to 180° for 25-30 minutes until cooked.

When the base of the cake is ready, it needs to be cooled thoroughly. To do this, you need to remove it from the mold, turn it over and let it rest for 4-5 hours. Sometimes I bake it in the evening and it awaits its fate until the morning.

We cut the finished cake into three parts using a string knife or a file knife, whichever is more convenient for you.
Now we take our lemon soak, in which the sugar has already completely dissolved, and generously feed all our cakes with it from the edges to the center.

The biscuit is ready.

The biscuit was originally called “sea crackers”. We first learned about it from entries in logbooks made by British sailors. It has gained significant popularity due to its enormous shelf life in high humidity conditions.

Stage 3. Assembling the cake

Spread the bottom cake with a very thick layer of cream.

Flatten it a little and place a second layer of sponge cake on top.

Again add a large ball of lemon sour cream and smooth it out.

Place the third cake layer and carefully “tighten” it on top and sides with cream.

Important! It is very convenient to level the cream with a pastry spatula. But if you don't have one, you can use a large knife.

Cream recipe

An equally important detail of “Schisandra” is its sweet and sour cream.

For it, I usually use sour cream with a fat content of at least 20%. Yes, this dessert is not for those who are on a diet!

First, beat only the sour cream at medium mixer speed for several minutes to give it a small volume.

Then add vanilla sugar or a pinch of vanilla, 1 cup of sugar or powder (optional).

Now beat at maximum speed until the sugar is completely dissolved.

Don't be alarmed, the sour cream will become very liquid. To give it the consistency we need, add a food thickener of sour cream or cream to it in the volume indicated on the package for one liter of sour cream.

Then add a teaspoon of zest to it and mix thoroughly for a minute.
We will get a thick, dense, beautiful cream.

How to beautifully decorate and serve a cake

It would be logical to decorate the Lemongrass cake with lemon. You can thinly slice lemon, lime and orange and place them on our dessert. Sprinkle the “Sunny Lemon” with lemon zest or, as in the recipe in the video below, with yellow coconut.

If you have artistic talent, you can easily draw or write something using a pastry bag or syringe.

How you can decorate a lemon cake depends on your imagination, desire and reason for preparing a delicious dessert.

As you can see, the recipe is quite simple and the ingredients for the cake can often be found in any refrigerator.

But I will still give you a few clarifications and recommendations so that you are sure everything will work out as it should:

Don't use low-fat sour cream. Sour cream with 15% fat content will add excessive sourness to the cake and will not be able to give the cream the desired thick consistency.
For this lemon cake recipe, it is best to use a store-bought sour cream thickener because the cream needs to be as thick as possible. Try not to experiment with other methods of thickening sour cream. They won't give you the results you want.
If you have a mold with a diameter of 28 cm, you will need to double the amount of ingredients for baking the sponge cake. Then the cake will turn out high and can be easily divided into three parts.
The impregnation must necessarily consist of juice with pulp, crushed with a blender, and not just squeezed juice, so that the cake turns out rich, bright and more tasty.
If you cut the cake without allowing it to cool and rest for 4-6 hours, it may lose its shape and settle.

Video recipe for making lemongrass cake

You can prepare your own version of the Lemongrass cake, you can use my step-by-step recipe, and also watch a detailed video description of the preparation of this sweet and sour dessert. I'm sure you, like my whole family, will fall in love with this beautiful sunny cake and will cook it at every opportunity.

Invitation to discussion and possible improvements

My family has a small tradition: treat your neighbor at the table to the first piece of any cake and ask: “Well, is it delicious?” It’s always important to me that everyone tastes what I cook with my soul!

If you decide to try this wonderful recipe, or if you know other ways to prepare lemon cakes and there are also lovers of sweet and sour desserts in your family, write, I will be glad to see any of your comments.

This dessert is made from puff pastry, biscuit or shortcrust pastry. Its filling can be lemon curd or other cream. But invariably, lemon cake is a very tasty and popular pastry with a refreshing taste and citrus aroma.

The basis of the classic lemon cake is a juicy sponge cake with a citrus taste and aroma. Spread into thin cakes, it is soaked in sour cream, custard or any other cream. Or you can simply bake the dough in a cake tin and cover it with lemon fondant made from 30 ml lemon juice and 150 g caster sugar.

So, for a classic lemon sponge cake you need to take:

270 g butter;
300 g sugar;
10 g vanilla sugar;
7 eggs;
3 g salt;
50 – 60 ml lemon juice;
chopped zest of two lemons;
5 g baking powder;
70 g starch;
300 g flour.

Kneading the dough and baking it step by step:

Beat soft butter with two types of sugar, also adding lemon zest and juice. Beat the eggs into the butter mixture one at a time, continuing to beat everything with the mixer. The final stage of kneading is adding the dry ingredients (flour, starch, baking powder and salt).
Grease a baking dish with soft butter and sprinkle with flour. Transfer the dough into it and bake at 180 degrees. To ensure the biscuit is completely baked, you can leave it for 45 minutes.
For the cake, the cake layer should be completely cooled, then cut into thinner layers and layered with cream. In the case of the cake, you just need to cover it with fondant while it's still hot.

Cooking in a slow cooker

To bake a simple lemon cake in a slow cooker, for the sponge cake you will need:

4 eggs;
150 g sugar;
130 g flour;
20 ml lemon juice;
10 g lemon zest.

List of ingredients for lemon cream:

3 squirrels;
150 g sugar;
160 ml milk;
40 g flour;
1 lemon;
30 g butter.

Bakery:

Using a mixer, beat eggs and sugar for 10 minutes. Then carefully stir in the flour, zest and lemon juice. Transfer the dough into a greased multi-pan and bake in the “Baking” mode (cooking time - 60 minutes).
In the meantime, let's prepare the cream. Pour milk into the whipped whites together with sugar and sift the flour. Bring this mixture to a boil and remove from the stove. Add butter and lemon, crushed in a blender along with the peel, into the cream. Mix.
Cool the cooled sponge cake, cut into two or three cake layers and brush each with lemon cream. Decorate the finished cake with slices of marmalade or candied fruits, as your imagination dictates.

Step-by-step recipe from Irina Allegrova

The empress of the Russian stage has not only excellent vocal abilities, but also culinary talent.

Thus, the singer’s relatives adore the lemon cake she made from the following set of products:

200 g butter;
360 g sugar;
2 eggs;
4 g baking powder;
2 g vanillin;
50 g sour cream;
20 g orange or lemon zest;
400 – 450 g of sifted flour.

The filling for the cake is prepared from:

3 lemons;
3 medium sized apples;
200 g sugar;
15 g instant gelatin;
80 g starch.

Irina Allegrova’s recipe step by step:

Beat butter with sugar and add eggs. When the mass becomes homogeneous, add baking powder, zest, vanillin and sour cream. Mix everything thoroughly again with a mixer.
Lastly, stir in enough flour into the dough to form a plastic sandy mass. Divide the dough into two parts. Place one of them in the freezer, and from the second form the base of the cake in the form of a basket and bake for 15 - 20 minutes at 180°C.
To make the filling, twist the lemons together with the peel (but without the seeds) through a meat grinder, and cut the apples into cubes. Mix crushed fruits with sugar and gelatin.
Sprinkle the baked base with starch, fill it with apple-lemon filling, and cover the top with the remaining dough grated on a coarse grater. Before the cake is ready, it should spend another 40 - 50 minutes in the oven at 170 - 180 degrees.

Delicious lemon meringue cake

To prepare the most delicious lemon cake with meringue, for the shortbread base you need to take:

half a stick of cold butter;
4 g sugar;
2 g salt;
40 ml cold water;
200 g flour.

For the lemon filling use:

4 yolks;
300 ml water;
125 ml lemon juice;
300 g sugar;
120 g corn starch;
20 g lemon zest;
75 g butter.

The composition of the snow-white meringue layer includes:

4 squirrels;
170 g sugar;
3 g vanillin.

Cooking method:

In the bowl of a blender, combine all the dough ingredients and mix until it forms an elastic lump. Line the sides and bottom of the baking dish with the dough rolled out into a half-centimeter layer. Press down the base of the pie with a weight (peas, beans), bake it for 12 - 15 minutes at 170°C.
Combine the ingredients of the cream (except butter) in a thick-walled saucepan and boil until thickened. Remove from heat, stir in butter and pour over hot base.
Place meringues of egg whites whipped with sugar and vanilla on top of the cream on the cake. Return the cake to the preheated oven until the meringue is light brown (about 10 minutes).

Dessert with lemon curd

Napoleon is a dessert beloved by many since childhood. Classic buttercream is high in calories, but this lemon curd cake has not only fewer calories, but also a refreshing taste.

For puff pastries you need to take:

480 g flour;
400 g butter;
2 eggs;
140 ml water;
45 ml cognac;
15 ml vinegar;
3 g salt.

Lemon curd contains the following ingredients:

3 large lemons;
150 g sugar;
3 eggs;
40 g starch;
100 g butter.

Sequence of actions:

In a separate container, mix cold water with cognac and vinegar. Whisk the eggs with salt until smooth, and then combine with the other liquid ingredients of the dough.
Chop the cold butter into crumbs with flour. Add the liquid mixture, knead the dough and divide it into 10 parts. After stabilizing for an hour in the cold, bake 10 thin cakes.
Place the juice squeezed from three lemons, the zest of one lemon, sugar, starch, eggs and soft butter into a blender bowl. Beat these ingredients until smooth, and then send to the fire. When using lemons for baking, be sure to wash them with a brush in hot water so that the substances used to treat the fruits before transportation do not get into the dessert.
Boil the cream until thick, then beat with a blender again. Coat the cakes with the prepared mixture, sprinkle the cake with crumbs on top and put it in the refrigerator for soaking.

Treat from Ilya Lazerson

The dough base for open lemon cake (tarte) from Lazerson is prepared from the following set of ingredients:

1 egg;
100 g sugar;
150 g butter;
250 g flour;
50 g almond flour or crushed almonds.

For custard lemon cream you will need:

5 medium lemons;
240 g sugar;
4 eggs;
300 g butter.

How to cook:

In a bowl, mix flour, almond crumbs and sugar. Add diced cold butter to these bulk ingredients and mash everything into crumbs. Then beat in one raw egg and collect the resulting mass into a lump.
Form the base of the pie from the resulting shortcrust pastry, put parchment on top and sprinkle peas for pressing. Bake the cake at 190 degrees for 20 - 30 minutes.
Finely grate the zest from two lemons and mash it with your hands along with the sugar. Squeeze the juice from the remaining lemons, you should get about 150 ml. Before squeezing the juice, citrus fruits should be rolled with slight pressure on a hard surface, so the liquid will come out more.
Add juice and raw eggs to the sweetened zest, place the mixture in a steam bath and cook until thick, stirring constantly.
Mix the hot custard base with chopped butter. Let the cream cool slightly and then pour it into the tart base. Place the dessert in the refrigerator to stabilize for 4 – 6 hours. After this, it can be cut with a knife, like a regular cake.

Lemon Cake by Andy Chef

Chef Andy offers his version of a cake with a citrus mood, in which juicy sponge cakes are layered with lemon curd.

For lemon juice custard you will need:

250 ml freshly squeezed lemon juice;
250 g granulated sugar;
4 eggs;
190 g butter;
zest of two lemons.

The composition of the sponge cake layers includes:

5 eggs;
300 g sugar;
135 ml yogurt;
125 ml milk;
225 g butter;
14 g baking powder;
10 g lemon zest;
345 g flour.

Baking algorithm:

Place all lemon curd ingredients in a heavy-bottomed saucepan or saucepan and place over medium heat. Constantly stirring the mixture with a whisk, boil the cream until thick. The desired consistency is when the fingerprint on the spatula used to mix the curd stops disappearing.
Strain the finished cream through a fine sieve to remove the zest, particles of coagulated protein and pieces of lemon pulp that may have gotten into the juice. Cover the filtered cream with cling film in contact and leave to cool.
For the sponge cake, beat the butter and sugar at high speed until fluffy and white. Then, continuing to beat the mixture, pour in the eggs one at a time, add the zest and yogurt.
Add half of the sifted mixture of flour and baking powder to the dough, pour in the milk and the remaining dry ingredients.
From the resulting dough, bake two cakes with a diameter of 18 cm at 180 degrees for 30 - 40 minutes.
Cut each of the two biscuits into two layers and layer them with cooled lemon curd. Decorate the top of the cake as desired.

With added cottage cheese

To prepare a delicious lemon curd cake, you need to prepare:

6 eggs;
400 g sugar;
400 g cottage cheese;
60 ml milk;
20 g gelatin;
160 g flour;
3 lemons;
lemon wedge marmalade for decoration.

Progress:

For the sponge cake, take three eggs and divide them into yolks and whites. Beat the latter into a fluffy, stable foam, and foam the yolks with a mixer with 100 g of sugar until light and creamy.
The flour should be mixed with the yolks, and then the whipped whites should be mixed into the total mass in 3-4 additions. Bake a tall sponge cake from the dough and cut it into three layers.
Soak gelatin in milk. Then dissolve it over low heat or in the microwave, pour into the cottage cheese, add 150 g of sugar and blend everything with a submersible blender until smooth cream. Place the curd filling in the refrigerator for a while to thicken a little.
Mix the juice squeezed from three lemons, their zest, the remaining sugar and eggs and leave for half an hour so that the citrus peels completely give off their aroma to the cream. Then strain the mixture through a strainer and boil until thick.
Coat each of the three sponge cakes well with cooled lemon curd. Next, put the first cake layer in a split ring for assembly or make high sides from foil, spread 1/3 of the curd cream, cover with the second cake layer and repeat the steps.
A layer of curd cream on top of the third cake layer should be covered with the remaining lemon curd and decorated with marmalade “lemon wedges”.

Start by making the lemon sponge cake. Remove the butter from the refrigerator in advance and leave it warm for 15 minutes until it becomes soft. Sift the flour into a separate bowl with baking powder. Remove the zest from the lemon and grate it on a fine grater.
Then add sugar to the butter and beat with a mixer until a fluffy creamy mass is formed (2-3 minutes). Preheat the oven to 180/1200C, line the baking pan with parchment paper. If you have two or three identical molds, you can bake 2 or 3 biscuits at the same time (you will need three in total for the cake).
Continuing to beat the butter, add the eggs one at a time, beating thoroughly after each time. Then mix flour with baking powder and lemon zest into the dough. Pour a third of the dough into a pre-prepared form and place in a preheated oven.
Bake the lemon sponge until golden brown, about 20-30 minutes. Remove the pan, remove the sponge cake and leave it to cool on a wire rack. Cover the pan with parchment paper again and pour in half of the remaining batter.
Bake the second biscuit until done in the same way as the first. Take it out and leave it to cool too. Make a third pie crust for the lemon cake using the remaining batter. Remove from oven and let cool completely.
Meanwhile, prepare the lemon cream for the cake. Remove the zest from the lemon and grate it on a fine grater. Squeeze all the juice from the pulp and strain it through a sieve to remove the seeds and pieces of pulp.
Beat the eggs into a bowl and add lemon juice. Beat for a couple of minutes until fluffy. Then gradually add sugar and continue beating until smooth. Place the lemon cream in a water bath and add the zest.
Stirring, heat the mixture until thickened. Cut the butter into small pieces and add to the cream, mix well. Cook the cream until all ingredients are completely dissolved and thickened. Remove the bowl from the water bath and leave to cool.
Place apricot jam in a saucepan, add water and put on fire. Boil the glaze for 5 minutes at a low simmer, stirring constantly. As soon as the mass begins to stretch a little and thickens, remove the pan from the heat.
Place a lemon sponge cake on the bottom of a springform pan and cover it with buttercream. Place the second sponge cake and coat it with cream. Cover the cake with the last lemon sponge, grease its surface with cream (you can leave a little for coating the sides).
Place the cake in the refrigerator for a few minutes to thicken the cream. Remove, pour over and spread apricot glaze evenly over the surface of the cake. Leave the lemon cake to soak for 1-2 hours in the refrigerator.
After this, you can take out the pan, remove the split ring and grease the sides of the cake with the remaining buttercream. Decorate the sponge cake with lemon cream to your taste and cut into portions. Enjoy your tea!

Grate the lemon zest on a fine grater.

It is necessary to remove only the top yellow shell without touching the white part of the crust, as it gives bitterness.

Peel the white part of the lemon peel.

We divide the peeled lemons into slices, remove the seeds and the shell, leaving only the pulp.

Add sugar to the lemon pulp and blend with a blender until smooth.

Separate the whites from the yolks.

Beat the egg whites with a pinch of salt until they form a stable foam. Beat the yolks until they lighten and increase in volume.

Add sugar and vanillin to the beaten whites and yolks and continue beating until the whites begin to form stiff peaks and the yolks turn white.

Add a couple of tablespoons of egg white to the beaten yolks and mix gently.

Sift flour into the egg mixture.

Add the resulting mass to the beaten egg whites and mix gently.

We also send a teaspoon of zest here.

Pour the dough into a mold lined with parchment, level it, and send it to the oven, preheated to 180*C for 25-35 minutes.

Determine readiness with a wooden skewer.

Leave the finished biscuit to cool on a wire rack for several hours, and then cut it into three layers.

Soak the resulting cakes with lemon syrup.

Preparing the cream. Beat the sour cream for 2 minutes at medium speed.

Then add sugar and beat until the sugar crystals dissolve as much as possible.

To make the consistency of sour cream more creamy, you need to use sour cream thickeners. Add thickener, lemon zest, and beat until thick.

For decoration, cut half a lemon into thin slices.

Let's start assembling the cake. Apply a thick layer of cream to the soaked cakes and level them over the surface.

Cover the surface and sides of the cake with a thin layer of cream.

Decorate the cake with lemon slices, remaining zest and yellow-tinted coconut.

Cut the cake into portions and serve. Bon appetit!