Recipe detail

Pastry Lemon Cake

1. 2. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Pastry

Cuisine: French

Download PDF Download BR2

Program steps

  • Preheating:
  • 175 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:45 hh:mm
probe icon 170 °C
ventilator icon 100 %
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Ingredients - number of portions - 8

Name Value Unit
butter soft 175 g
powdered sugar 175 g
Lemons 2 pcs
chicken eggs 3 pcs
All purpose flour 175 g
salt 1 g
Whole milk lukewarm 30 g

Lemon syrup

Name Value Unit
lemon juice 1 pcs
powdered sugar 25 g

Nutrition and allergens

Allergens: 3, 7, Gluten
Minerals: Ca, Co, Cr, Cu, F, Fe, I, Iron, K, Magnesium, Mg, Mn, Na, P, Phosphorus, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová, Niacin, Thiamin

Nutritional value of one portion Value
Energy 350.1 kJ
Carbohydrate 41.2 g
Fat 18.5 g
Protein 2.5 g
Water 6.4 g

Directions

Melt the butter and incorporate the sugar along with the zest of 2 lemons.

Add the eggs one by one, mixing well after each addition.

Incorporate the flour, baking powder, and a pinch of salt, then pour in the milk and mix until obtaining a smooth batter.

Pour the mixture into a previously lined baking pan with parchment paper.

Bake until fully cooked.

As soon as it comes out of the oven, poke the surface of the cake with a toothpick and generously drizzle it with the prepared syrup, so that it absorbs well.