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Grandma’s cake is back, but with a lemon-scented filling: taste it and you’ll see

The autumn desserts are finally back, then the baked ones: let’s make Grandma’s cake together, but with a special lemon-scented filling that will drive everyone who tastes it crazy!

A delicious and fragrant shortcrust pastry that encloses a soft and fragrant lemon cream, here is the perfect union that will guarantee you great success even on special occasions.

Grandma’s Cake Lemon Topping Recipe Print

You have guests for lunch and you have no idea of ​​the dessert? Choose the simplicity of traditional recipes, it will be a success

It’s always a good idea to make a dessert that can please everyone and that contains all the delicacy of a recipe like the ones we used to make, easy and affordable for everyone, but always of the most beautiful effect. . Try this simple yet rich version and the end result will leave you speechless!

You might also like: Soft carrot cake without butter, the perfect and delicious breakfast for the whole family


500 grams of flour
250 g of butter
200 g powdered sugar
An envelope of vanillin
Zest of a lemon
2 eggs + one yolk
For the filling:
Whole milk 500g
Zest of a lemon
Juice of a lemon
Granulated sugar 170 gr
Maizena 70g
Yolks 6
To garnish:
80 g of pine nuts
Powdered sugar to taste

Preparing Grandma’s Lemon Cake

To make this dessert, start by making the shortcrust pastry. Mix the flour and icing sugar in a bowl, then add the cold butter in pieces and work quickly to obtain a sandy consistency. Once done, add the eggs and the grated zest of a lemon. Obtained a homogeneous dough, wrap it in cling film and transfer it to the refrigerator for half an hour. Meanwhile, devote yourself to preparing the filling.

Take a saucepan and pour the milk with the lemon zest and heat over low heat. In a separate bowl, pour the egg yolks with the sugar and cornstarch, beat quickly with a hand whisk, then add the strained lemon juice. As soon as the milk comes to a boil, pour it little by little into the bowl with the egg yolks and mix everything, then return to the heat and turn on a low heat, stirring constantly.

Continue cooking until the cream thickens, stirring constantly to prevent lumps from forming. At this point, pour the cream into a baking dish, removing the lemon zest and cover with cling film. Let it cool in the refrigerator for a few hours.

After the necessary time, grease and flour a mold of about 22 cm in diameter. Take the shortcrust pastry and divide the dough in half. On a floured pastry board, roll out the first part of the dough and transfer it to the pan, covering the edges and scraping off the excess. Prick the bottom with the tines of a fork, then take the cream out of the fridge and pour it inside. Level and take the other portion of shortcrust pastry.

Spread it also on the pastry board and form a disc of dough: then place it delicately on the surface and remove the excess. Prick with the tines of a fork, distribute the pine nuts and bake at 160 degrees for about an hour. At the end of cooking, let cool completely before unmolding the cake, then garnish it with a pinch of icing sugar and serve!

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