Amish Lemon Cake

30 mins
Serves 1
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Directions

  1. 1Start with three eggs, one half cup sugar, and a pinch of salt.
  2. 2Add one quarter cup yogurt.
  3. 3Grate the zest of one lemon, using only the yellow part for the best aroma, and set it aside.
  4. 4Squeeze the lemon and add three tablespoons of juice to the mixture, saving the rest for later.
  5. 5Melt four tablespoons of butter and mix it in.
  6. 6Transfer this mixture to a larger bowl.
  7. 7Add one and one-third cups all-purpose flour and one teaspoon baking powder.
  8. 8Mix until smooth and lump-free.
  9. 9In another pan, add one egg, the reserved lemon zest and juice, one quarter cup sugar, three tablespoons corn starch, and one cup milk.
  10. 10Cook over medium heat, stirring constantly so it thickens without burning.
  11. 11Grease a baking pan with butter and line the bottom with parchment paper.
  12. 12Pour in the batter.
  13. 13Bake at 350 degrees Fahrenheit for 30 to 35 minutes.
  14. 14Let it cool.
  15. 15Spread the lemon cream on top.
  16. 16Finish with a light dusting of powdered sugar.

Ingredients

  • 3 eggs
  • 0.5 cup sugar
  • 1 pinch salt
  • 0.25 cup yogurt
  • 1 lemon lemon zest
  • 3 tbsp lemon juice
  • 4 tbsp butter, melted
  • 1.33 cups all-purpose flour
  • 1 tsp baking powder
  • 1 egg
  • 0.25 cup sugar
  • 3 tbsp corn starch
  • 1 cup milk
  • butter
  • powdered sugar

Equipment

baking panparchment paper

Tips

  • Use only the yellow part of the lemon zest for the best aroma.
  • Cook the lemon cream over medium heat, stirring constantly so it thickens without burning.