This moist lemon cake recipe is low in cholesterol thanks to the protein and skimmed milk. The blueberries between the layers stimulate the brain. Surprise your loved ones this Easter with this tempting specialty!

Here are the necessary ingredients for the gentle lemon cake:

  • Fat for the baking pan
  • 1 1/2 cups flour, sifted
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar, plus 2 tbsp
  • 1/2 cup curd
  • 1/3 cup canola oil
  • 1 1/2 Vanilla extract
  • Grated lemon peel of one lemon plus 1 teaspoon fresh lemon juice
  • Protein from 4 eggs, room temperature
  • 1 tbsp powdered sugar

Ingredients for the quark

  • 4 egg yolks, lightly smashed
  • Grated lemon zest of half a lemon plus 1/2 cup lemon juice
  • 1 1/3 cups sugar
  • 1/3 cup cornstarch
  • 1 pinch of salt
  • 1 TL Vanilleextrakt
  • 1 1/3 blueberries, lightly mashed

preparation

  • For the cake: Preheat oven to 175 degrees. Grease two round cake tins (20cm diameter). Cover the bases with baking paper. Set aside.
  • In a medium bowl, mix together the flour, baking powder and salt. Set aside. Stir together 1/4 cup sugar, milk, oil, vanilla extract, lemon zest and juice in a large bowl. Set aside.
  • Beat egg whites on medium speed until foamy. Turn the heat up higher and add the remaining 1/4 cup and the 2 tablespoons sugar while stirring.
  • Add half of the flour mixture to the milk mixture and mix until a smooth dough forms. Add the remaining flour mixture and the egg mixture alternately. Divide the dough into both shapes. Bake for about 18 minutes, turning occasionally, until the toothpick comes out clean when tested. Allow to cool for 10 minutes, remove from the mold, place on a shelf and allow to cool completely.
  • For the lemon curd: Place eggs in a heatproof bowl. Set aside. Place lemon peel, sugar, cornstarch and salt in a saucepan. Add 1 1/2 cups water and the lemon juice. Mix everything together until the sugar and cornstarch dissolve. Bring to a boil over medium heat, stirring constantly, and cook for two minutes. Place on low heat. Mix a third of the lemon mixture with the egg yolk, spoonful at a time. Add this mixture to the pot and cook over medium heat, stirring constantly, for about 2 1/2 minutes.
  • Remove from the stove. Add the vanilla extract and pour into a bowl. Place cling film directly on the surface and place this lemon mixture in the fridge for at least 1 hour until it becomes firm and cold.
  • Add the blueberries to the batter. Set aside. Cut the two cakes in half horizontally and scrape the top half of one smooth. Place the bottom of one on a cake plate and spread with a cup of quark. Repeat with the next two, placing the top half of the unscraped cake on top last. Sprinkle with powdered sugar.

A fruity lemon cake made of several layers with quark and blueberries