Lemon cake

Making the sweet dough -- 50 minutes

Tip: You can make the dough by using a stand mixer, we prefer making the dough by hand. SIFT the flour and salt. Pile the flour and spread it onto your countertop. Make a little pit in the middle of the flour, add 150 gram butter in the pit and soften by rubbing with your fingers.

Add 100 gram of powdered sugar and thoroughly mix together. When properly mixed, add the eggs. MIX the butter and eggs slowly through the flour until you have a raw dough.

KNEAD the dough until softened. Roll the dough into a ball and wrap using cling film. Refrigerate for at least half an hour. ROLL the dough on a flour-covered kitchen countertop to a large circle. 

Cover a pie dish with it and cut excess dough from the edges. Fold the edged upwards until they stick out a little bit above the cake pan.

Transfer the cut-out to a baking tray and refrigerate for about 10 minutes. 

Preparing the lemon cake filling -- 10 minutes

PRE-HEAT the oven at 190 degrees Celsius or 375 degrees Fahrenheit. Mix the eggs, egg yolks and sugar together. Add the cream while whisking, then add the lemon juice + lemon zest.

Baking the cake crust -- 15 minutes

COVER the dough bottom with a piece of greaseproof paper, place blind baking beans on top. This weight will compact the cake crust while baking. Bake the dough for 10 minutes in the preheated oven, remove the beans and greaseproof paper.

Return the cake crust to the oven and continue to bake it for another 3 to 5 minutes, or until the dough is near done. You can check this by looking if the dough is still a bit pale.

Baking the cake -- 40 minutes

REMOVE the cake crust from the oven and lower the temperature of the oven to 150 degrees Celsius or 302 degrees Fahrenheit. Place the tin on a baking tray, then carefully pour the cake filling onto the cake crust.

Return to the oven and continue to bake at 150 degrees Celsius (302 Fahrenheit) for 35 to 40 minutes. Let cool off completely before serving.