Buttercake with lemon cream

Table of contents:

Buttercake with lemon cream
Buttercake with lemon cream


  • For the dough:
  • 225 g butter
  • 300 g flour
  • ½ tablespoon baking powder
  • 100 g sugar
  • ½ tablespoon s alt
  • For the filling:
  • 4 eggs
  • Zest of ½ lemon, grated
  • ½ cup lemon juice
  • 200 g sugar
  • 40 g flour
  • Icing sugar for sprinkling


In a large bowl, mix the flour, baking powder, s alt and sugar. Mix them with a wire whisk. Add the soft butter, which is not too warm, it is better if it is colder.Mash it to make coarse crumbs. Press the dough into the bottom of a rectangular baking dish. Press well with a spoon or the bottom of a glass. Bake for about 20-25 minutes in an oven heated to 175 degrees.

Meanwhile, make the cream. Mix sugar, lemon zest, juice, flour, eggs in a bowl. Beat with a mixer. Pour over the cake base. Return to the oven for another 20 minutes at the same temperature. Remove from the oven. Let it cool and carefully remove it from the mold by turning it over.

Transfer to a wire rack and let cool completely. Sprinkle generously with icing sugar and cut into squares.

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