Preparing a cake that melts in your mouth in just 5 minutes becomes an extremely easy task with this recipe. How to make Lemon Cake in 5 minutes! Everyone is looking for this recipe! It melts in your mouth!

Lemon Cake, a classic and delicious dessert , promises to be a hit every time you prepare it. Its exquisite flavor comes from the perfect combination of lemons and sugar, creating a filling that achieves a unique balance with an incredibly fluffy and soft cake.

In addition to its delicious imprint, the practicality of this cake will surely surprise you pleasantly. Never before have you experienced something so delicious made in such a short time.

The sweetness of the cake merges perfectly with the acidity of the lemon, generating an irresistibly delicious flavor that will encourage you to savor it again and again.

Ingredients to make Lemon Cake in 5 minutes

For the filling and coverage

• 2 lemons
• 2 eggs
• 150 gr Sugar
• 4 tbsp. of Corn Starch
• 300 ml Milk
• grated coconut
• White chocolate

for the cake

• 6 Eggs
• a pinch of salt
• 7 tablespoons of sugar
• 160 gr of flour
• Zest of 1 lemon
• 120 gr of butter
• 50ml Milk
• 1 tsp. of powdered sugar

Procedure

For the filling:

1. We start by finely grating the zest of the lemons, focusing exclusively on the yellow part. Subsequently, we extract the juice and filter it, reserving it for later use.
2. In another container, we have 2 eggs and add the sugar, proceeding to mix carefully. We add the cornstarch and milk, making sure to achieve complete integration. The resulting texture should resemble that of a paste.
3. To finish, we add the lemon juice, mix and bring the preparation to cook over medium heat. It is imperative to maintain a constant mixture until you obtain a thick cream, similar to the characteristic texture of pastry cream.
4. Once the desired consistency has been reached, we transfer the mixture to another container and cover the surface with transparent film to prevent it from hardening. Meanwhile, we allow it to cool while we take care of the cake preparations.

For the cake:

1. Let’s start with the eggs, separating the yolks on one side and the whites on the other. We take the egg whites, add a pinch of salt and begin to beat them. You can use an electric or hand mixer, although the second option will require more time.
2. Next, we gradually add the sugar while continuing to beat. You will notice that the mixture changes color and acquires a foamy texture. We continue to beat until the mixture doubles in volume and reaches the letter point.
3. Once this point is reached, we proceed to add the yolks one by one, keeping the mixture constant. Once this stage is over, we stop beating and add the previously sifted flour.
4. We mix with enveloping movements to preserve the sponginess obtained. Pour the mixture into a previously greased and floured 22 cm mold. We put it in the preheated oven at about 180°C for approximately 30-35 minutes.
5. Once ready, remove from the oven and let it cool before unmolding.

Cake assembly:

1. To the previously prepared filling, it is essential to add the butter at room temperature and beat to achieve uniform integration. This mixture will acquire a noticeably smoother and creamier texture.
2. We proceed by dividing our cake into three layers and moisten it with a combination of milk and icing sugar.
3. We fill the cake, distributing the cream evenly. Subsequently, we cover both the surface and the sides with the remaining portion of the cream, sprinkling it with grated coconut and decorating it with white chocolate curls.

recommendations

• In making the cake, the crucial step lies in beating the egg whites, as this will give the desired distinctive sponginess to the cakes, especially when filling them.
• It is imperative to preheat the oven to ensure optimal baking of the cake or cake. This procedure guarantees the success of the baking process.
• When we make the filling, we should not hesitate to add the lemon juice to the milk. The combination with other ingredients and subsequent cooking avoids any inconvenience in this regard.