Light and fresh with a divine filling!

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2 lemons

4 eggs

11⁄2 cups sugar

21⁄3 cups all-purpose flour

11⁄2 teaspoons baking powder

2 teaspoons vanilla sugar

1 tablespoon black poppy seeds

9 tablespoons melted butter



¾ cup sugar

juice of 1 lemon

2 egg yolks at room temperature

8 tablespoons butter, in small cubes

3 oz grated white chocolate

¾ cup whipping cream


For moistening:

¾ cup water

2 tablespoons confectioner’s sugar



1½ cups whipping cream

1 tablespoon confectioner’s sugar

  1. Preheat oven to 350°F.
  2. Butter and flour 1 big, 9-inch cake pan or 2 smaller 7-inch pans.
  3. To make the cake layers, wash the lemons, grate the peel, and squeeze out the juice.
  4. Beat the 4 eggs and sugar together until they are pale and frothy.
  5. Combine all the dry ingredients for the cake in a separate bowl, then add them and the melted butter to the egg batter, stirring rapidly.
  6. Pour the batter into the cake pan or pans.
  7. Bake on the bottom oven rack for 45 minutes (or 35 minutes for the smaller pans) or until the cake is done in the middle.
  8. Let the cake cool for around 15 minutes, remove them from the pans, and then let them cool completely.
  9. Then carefully cut cake into layers—the big cake into 3 layers, or the small cakes into 2.
  10. To make the filling, put the lemon juice and the sugar into a pot and bring it to boil
  11. Stir until the sugar is completely dissolved
  12. Put the egg yolks into a bowl.
  13. While constantly whisking, add the sugar-lemon liquid in a thin stream to the egg yolks
  14. Pour the mixture back into the pot and heat carefully, stirring all the while, until the liquid thickens.
  15. Take the pot off the heat and add the cubed butter and the white chocolate
  16. Let cool to room temperature
  17. Meanwhile, whip the cream into a thick froth and incorporate it into the lemon mixture
  18. To moisten the cakes, mix together the confectioners' sugar and water and brush this on the cake layers.
  19. Spread the lemon cream between the layers
  20. To top the cake, whip the whipping cream with the tablespoon of confectioners' sugar until you get soft, thick peaks. Use this to ice the entire cake, including the sides.


Photography by Food+styling by Sanna Kekalainen | Photography by Reetta Pasanen

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