Yeast-Raised Lemon Cake

Лимонный торт

Preparation info

  • About


    • Difficulty


Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

A tart lemon filling is sandwiched between the layers of this wonderfully fragrant loaf. Sliced thin and served with a cold fruit soufflé, it makes an elegant ending to a light meal.


  • 1 package active dry yeast
  • ¼ cup warm milk
  • 1 tablespoon


Dissolve the yeast in the milk; gradually add the 1 tablespoon of sugar and the 2 tablespoons of flour. Cover and let stand in a warm place for 1 hour, until bubbly.

Stir in the egg, butter and r