Lemon cake

Name: Lemon cake (Pastel de limón)
Yield: Serves 4
Cuisine: Spanish
Ingredients: Finely grated zest and juice of 1 lemon; 1¼ cups (5½ oz/150 g) self-rising flour; 1¼ cups (300 ml) whole milk; 1 teaspoon milk; 2 tablespoons confectioner’s sugar; ¼ lemon, zested; 2 x 3 oz (85 g) packages lemon gelatin; ¾ cup (5½ oz/150 g) sugar; ⅔ cup (5¾ oz/160 g) plain yogurt; Salt; 2 large or 3 small eggs; ⅔ cup (5½ oz/150 g) softened butter

Pastel de limón

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

The perfect follow-up to a pig-out paella, this light lemony flan is also quite easy to make. Manuel suggests serving it with whipped cream or drizzled with honey and sprinkled with chopped walnuts.

Ingredients

Sponge cake base

⅔ cup (5½ oz/150 g) softened butter
¾

Europe
Spain
Cabo de Gata
Cake
Mediterranean

Method

Preheat the oven to 350°F (180°C).

Beat the butter and sugar together until soft and light, then add the eggs one at a time, whisking and scraping continuously until evenly mixed.

Add the lemon zest, flour, milk, and a pinch of salt and beat until thoroughly combined.</