If you’re looking for a fruity, refreshing dessert with minimal fuss, this Quick Lemon Cream and Fruit Cake is the perfect choice. With a zesty homemade lemon cream and a light, yogurt-based cake, this recipe brings a lovely balance of tang and sweetness. Add fresh fruits to the top, and you have a deliciously bright dessert that’s perfect for any occasion.
Ingredients Checklist
For the Quick Lemon Cream:
- 250 ml milk
- Grated peel of 1 lemon 🍋
- 1 egg
- 25 g all-purpose flour (farina)
- 80 g sugar
For the Cake Base:
- 270 g all-purpose flour (farina) 🌾
- 120 g sugar
- 2 eggs
- 250 ml Greek yogurt
- 100 ml vegetable oil
- Grated peel of 1 lemon 🍋
- 1 sachet baking powder (about 16 g)
For Decoration:
- 500 g fresh fruit of your choice (e.g., berries, peaches, apples)
- Granulated sugar, to taste
Let’s Start Baking
1. Make the Quick Lemon Cream
Start by combining 250 ml milk, grated lemon peel, 1 egg, 25 g flour, and 80 g sugar in a saucepan. Whisk everything together until smooth and there are no lumps.
Heat the mixture over medium heat, stirring constantly until the cream thickens. Be patient here—it’ll take a few minutes for the mixture to reach the right consistency.
Once thickened, transfer the cream to a container and cover it with cling film, ensuring the film touches the surface to prevent a skin from forming. Let it cool completely before using.
2. Prepare the Cake Base
Preheat your oven to 180°C (350°F) and set it to static mode.
In a large bowl, beat the eggs and sugar together with an electric whisk until the mixture becomes light and fluffy. This step helps give the cake its airy texture.
Next, add vegetable oil, Greek yogurt, and the grated peel of 1 lemon, mixing well until everything is combined.
Slowly sift in the flour and baking powder while continuing to mix. Stir until you have a smooth, lump-free batter.
3. Assemble the Cake
Line a 25/30 cm baking pan with baking paper. Pour the cake batter into the prepared pan, spreading it out evenly.
Take the cooled lemon cream and spoon it gently over the cake batter, spreading it evenly across the surface.
4. Add the Fruit and Bake
Now comes the fun part! Decorate the top of the cake with your choice of fresh fruit. Feel free to get creative—berries, peaches, or apple slices all work beautifully.
Lightly sprinkle granulated sugar over the fruit for a bit of added sweetness and crunch.
Bake the cake in the preheated oven for about 35 minutes, or until it turns golden and is fully set. Check with a toothpick; if it comes out clean, your cake is done!
5. Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Slice it up and serve! This cake is perfect as a light dessert or an afternoon treat with a cup of tea.
Enjoy your zesty, fruity cake! 🍋🍰 It’s simple to make and brings a refreshing citrus burst with every bite.
Quick Lemon Cream and Fruit Cake
Ingredients
Quick Lemon Cream
- 250 ml Milk
- Grated lemon peel From 1 lemon
- 1 Egg
- 25 g All-purpose flour (farina)
- 80 g Sugar
Cake Base
- 270 g All-purpose flour (farina)
- 120 g Sugar
- 2 Eggs
- 250 ml Greek yogurt
- 100 ml Vegetable oil
- Grated lemon peel From 1 lemon
- 16 g Baking powder 1 sachet
For Decoration
- 500 g Fresh fruit Berries, peaches, apples, or any fruit of choice
- Granulated sugar For sprinkling, q.b. (quantity enough)
Instructions
Prepare the Quick Lemon Cream
- Pour the milk, grated lemon peel, egg, flour, and sugar into a saucepan. Mix well using a hand whisk until smooth.
- Place the saucepan on medium heat, stirring constantly until the cream thickens.
- Once thickened, transfer the cream to a container and cover it with cling film, ensuring it touches the surface of the cream to avoid forming a skin. Let it cool completely.
Prepare the Cake Base
- Preheat the oven to 180°C (350°F) in static mode.
- In a bowl, beat the eggs and sugar with an electric whisk until light and fluffy.
- Add the oil, Greek yogurt, and grated lemon peel, mixing well.
- Gradually add the flour and baking powder, mixing until you have a smooth and lump-free batter.
- Line a 25/30 cm baking pan with baking paper and pour the batter into the pan.
Assemble and Bake
- Spoon the cooled lemon cream over the cake batter, gently spreading it over the surface.
- Decorate the top with your choice of fresh fruit.
- Sprinkle a little granulated sugar over the fruit.
- Bake in the preheated oven for about 35 minutes, or until the cake is golden and fully set.
Serve
- Once baked, let the cake cool before serving. Slice and enjoy this fresh and zesty treat!
Notes
- To prevent a skin from forming on the lemon cream, make sure the cling film touches the surface.
- Feel free to use any fresh fruit of your choice for decorating the cake!
Leave a Reply