Soft lemon cake
A butter and lemon cake, made by separating the yolks and whites, baked for an hour in the oven, and decorated with zest: a classic, yet delicate, dessert.
This lemon cake is made by separating the eggs, which gives it a light and airy texture. It is baked slowly before being allowed to rest in a turned-off oven.
Ingredients and directions
- Prep time20 min
- Cook time1 hr
- Resting10 min
- Total1 hr 30 min
- DifficultyMedium
- CostBudget
- Cooking methodfour
- Estimated cost$3.77 $0.63 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
- Vegetarian
Ingredients
people
- $1.40
- $0.23
- $0.17
- $1.85
- $0.09
- $0.03
Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.
Directions
- Mix the egg yolks with the sugar and butter. ≈ 3 min
- Add the flour and the yeast. ≈ 3 min
- Add the eggs and lemon juice, mix well, and bake in a preheated oven at 180 °C for 1 hour.
- Let the cake sit in the oven for 10 minutes with the oven turned off.
- Decorate the surface with lemon zest. ≈ 2 min
The bill
Soft lemon cake
- 4 eggs$1.40
- 200 g of powdered sugar$0.23
- 130 g of flour$0.17
- 200 g of butter$1.85
- 1 package of baking powder$0.09
- 3 tablespoons of lemon juice$0.03
Total$3.77
that's $0.63 per person
Estimated price; varies by store.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.