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Lemon cake with lemon curd

A delicious, refreshing treat


1. Preheat the oven at 180 degrees.

2. Grate the skin of the lemon, in order to have a nice bunch of zest.

3. In a large bowl, beat the oil, yogurt, eggs and sugar until froth and add the zest.

4. In another bowl, mix the almond flour, with flour and add the baking powder, salt, poppy seed and grinded cardamom.

5. Add the ‘wet’ ingredients to the flour mix and stir well.

6. Split the remaining two eggs: put the egg whites in a spotlessly clean bowl. Beat the eggs stiff until you can make peaks of the egg white.

(Tip: make sure the bowl and whisk are oil free, if not the egg white will not get stiff.)

7. Mix the whipped egg whites through the dough for extra airiness.

8. Cover the cake mold with baking paper.

9. Add the dough to the cake mold and put in the oven for about 40 minutes.

10. Leave to cool for about 30 minutes before attacking the cake! Meanwhile, prepare the lemon curd.

Lemon curd

11. Bring to cook a bit of water in a cooking pan.  Place another, smaller pan or stainless steel bowl in it for melting the ingredients au bain marie. Make sure the bottom does not touch the water.

12. Add the butter and sugar and leave to melt. Add the lemon juice and mix well.

13.Then add two whisked eggs and regularly whisk until thicker and creamier. This will take around 10 minutes.

14. Put the lemon curd in a small bowl and leave to cool.

15. Serve the lemon cake with the lemon curd and enjoy!

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For 12 parts / Preparation: 20 minutes / in the oven: 40 minutes


2 lemons

150 ml rapeseed oil

100 ml mild yogurt

125 gram light brown sugar

3 eggs

200 gr almond flour

200 gr flour

8 gr baking powder

1 tea spoon salt

3 table spoon poppy seeds

1 tea spoon grinded  cardamom

extra: 2 eggs: you need only the egg white (NB: don’t throw away the egg yolk, but use it for an omelet)

For the  lemon curd:

Juice of 2 lemons

100 gr butter

120 gr sugar

2 eggs

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