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Low cake with lemon,
ideal for children's parties!

The low lemon cake, ideal for children's parties!

This is a simple and greedy cake: in practice if you do not remove the temptation to continue using it (just another piece, from the ...) is unstoppable.

And it is a cake that has the advantage of being adaptable to different shapes and sizes: just double, triple or even quintuple the quantities indicated.
Trays larger in my oven does not go.

A low cake that lends itself easily to being cut into squares; ideal therefore for a tea or parties for children.

Usually I will prepare the release of two eggs (from pan 24 cm diameter) or one of three.
With five eggs, if you want you can prepare a baking pan cm 30x40: do not advance!
Below I indicate the minimum quantity of ingredients for a round pan of about fifteen centimeters; but so reduced I never had to prepare it!

Ingredients for a pan 15 cm Ø:

XNUMX/XNUMX cup salted butter



XNUMX/XNUMX cup sugar



Lemon peel






00 cup flour



cornstarch (or potato starch)



baking powder



For the frosting

icing sugar



lemon juice




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For this preparation it is important that butter and eggs are at room temperature, then prepare them first out of the fridge.
Grease a baking sheet or plate (or line it with parchment paper) and keep it aside.
Preheat the oven, static, to 180 °.

To work with the electric whisk at maximum speed the butter until it is reduced to a soft cream.

While stirring gradually add sugar already mixed with lemon peel.
It will have to result a very homogeneous cream (wanting to grind sugar with a pestle or multi-blade very finely).

Add the first egg and continue mixing for about thirty seconds at maximum speed.
Proceed, on one at a time, until exhaustion of the eggs.

Now pour in two or three times the flour mixed with cornstarch and baking powder, stirring at medium-low speed.

Pour the batter into the greased baking sheet (or lined with parchment paper) leveling it evenly with a spatula.

Bake at 180 ° in an already heated static oven and cook for 25 '(as always, at the end of cooking, check the steccolino!).

Just before the cake is ready, mix the icing sugar with lemon juice:
It will have to be a thick glaze but fluid.

As soon as the cake is baked, place the pan on a wire rack and cover with frosting spreading it with a spatula:
it is important that this operation is made with a hot cake so that the glaze can penetrate into the dough, perfuming it and is not limited only to the surface.

Allow the cake to cool in the pan on the wire rack.
The cake can be served in large irregular squares.

Bon appetit!


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  • print pdf Recipe, text only: to print or download.
  • In the version with three eggs you can use a baking tray cm 20x30 or, as in the pictures, two baking trays from 10x30: the cake will be even simpler to portion!
  • The juice and the lemon zest can be replaced by equal amounts of orange: a very different taste but equally delicious!

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