Lemon cake with cinnamon and butter cream
8 servings
120 minutes
Lemon cake with cinnamon and cream is a refined dessert with an Italian character. Its base is a tender sponge with the warm aroma of cinnamon and the refreshing tartness of lemon, complemented by creamy frosting with fig jam. This harmony of flavors immerses you in the cozy atmosphere of Rome's cafes, where each bite is a delight. Limoncello adds a subtle citrus note to the batter, while fresh blueberries provide the final touch of lightness. The cake is perfect for special occasions, gatherings with loved ones, or simply moments of enjoyment. It requires patience—a night in the fridge makes its texture perfect and flavors more intense. This combination of tenderness, lightness, and elegance is true Italian culinary art.
1
Beat the chicken eggs with sugar until white. Add sour cream and 200 grams of melted butter.
- Chicken egg: 4 pieces
- Sugar: 200 g
- Sour cream 20%: 200 g
- Butter: 250 g
2
Add limoncello, cinnamon, lemon zest, salt, baking soda, and sifted flour to the mixture. Mix everything well to avoid lumps.
- Limoncello: 75 ml
- Cinnamon: 50 g
- Lemon zest: 30 g
- Salt: 5 g
- Soda: 5 g
- Wheat flour: 375 g
3
Take a baking dish with a diameter of 25 centimeters, grease the inside with the remaining butter and dust with flour to prevent sticking. Place the dough and smooth it out with a spoon.
- Butter: 250 g
- Wheat flour: 375 g
4
Bake for about 45 minutes at 180 degrees on the middle rack of the oven. To check readiness, poke it with a toothpick: if it comes out dry, it's ready to take out. For a juicier cake, you can lower the temperature after 30 minutes.
5
Remove the baked cake from the oven and, once it cools slightly, take it out of the mold. To cool it faster, it's better to cut it horizontally into three or four circles 1–1.5 centimeters thick and lay them all on a towel. Trim any uneven edges (if the mold has a rim, the bottom will be smaller than the top) and set aside the top crust.
6
At this time, prepare the cream - whip the cream with powdered sugar. Shortly before it thickens completely, add jam or preserves; in this recipe, it was fig jam.
- Cream 35%: 350 ml
- Powdered sugar: 100 g
- Lemon jam: 75 g
7
Once the cream is ready and the layers have cooled to room temperature, you can start assembling — spread and distribute the cream on each layer to create a thickness of about 1 cm. Coat the assembled cake with the remaining cream on the outside.
8
The decoration can vary; in this case, crushed cake scraps and fresh blueberries were used. Other berries can also be used, as well as pecan nuts and white chocolate glaze.
- Blueberry: 50 g
9
The finished cake should be cooled in the refrigerator, preferably left overnight or for a day to set properly.