- Dish type
- Cakes with fruit
- Citrus cakes
- Lemon cake
This tastes a little bit like Italian cheesecake. If you're dieting, you don't necessarily need to avoid dessert completely...here's a light and tasty lemon cake made with less sugar than most cakes.
32 people made this
- 3 eggs
- 65g caster sugar
- 1 teaspoon vanilla extract
- 500g cottage cheese, drained
- 80g plain flour
- 1 lemon
- 1 tablespoon candied lemon peel, finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon salt
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat the oven to 240 C / Gas 9.
- Add the eggs, sugar and vanilla to a bowl. Whisk until white and fluffy.
- Add the chesse and flour to the bowl; mix well. Add the candied peel, lemon juice, salt and ginger; mix again.
- Transfer to a silicon mould (you don't need to grease the mould) or a lined cake tin. Bake for 30 minutes.
- Completely cool - it's even better you can refrigerate for a few hours.
Reviews & ratingsAverage global rating:(6)
Reviews in English (4)
this is the worst cake ever!!!-28 Sep 2012
Is all the egg needed, or just the egg white?-01 Oct 2012
Just made this with a few substitutes and changes. Lost the candied lemon and went for stem ginger, added a touch of almond extract alongside the vanilla extract, topped with finely sliced stem ginger, a drizzle of lemon compote and a side of lemon sorbet. Not as heavy as I'd expected it to be - overall not bad, if not a recipe I'll fall back on every week.-27 Aug 2017
Ginger & Lemon Cake
I featured a recipe for Sticky Ginger & Lemon Drizzle Cake recipe on my Leftover Stem Ginger post. It really stood out to me and I got a couple of comments about how good it looked. I've changed the original recipe a bit to suit my own baking style and taste, and I also think my version is simpler to make and more foolproof. I've called it Ginger & Lemon Cake and it's made up of a sticky ginger sponge, filled with lemon curd, stem ginger and whipped cream. It's such a comforting Autumn/Winter recipe that's packed with flavour!
Meyer Lemon, Ginger, and Turmeric Cake
Preheat oven to 325ºF. Thoroughly grease a Bundt pan with shortening. Flour the pan, tapping out the excess. If there are any bare spots, grease and flour them.
Whisk flour, cornstarch, turmeric, baking powder, and salt together. Set aside.
Cream butter with sugar for several minutes until light and fluffy. Beat in vanilla. Mix in eggs one at a time, beating until incorporated. Scrape down bottom and sides of bowl as needed. Beat in sour cream.
In three additions, mix in flour on low speed, alternating with lemon juice. Begin and end with the flour. Mix just until combined. Fold in = ginger.
Pour into prepared pan and bake 55&ndash65 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs.
Set on a wire rack for 5 minutes. Place wire rack over exposed part of cake and flip cake over. Let rest for a minute, letting gravity do its work. Lift pan off cake. Let cool completely.
For the glaze, whisk powdered sugar, juice, and turmeric until smooth. Adjust with more sugar or juice if needed for consistency.
Place cake on wire rack over a rimmed cookie sheet. Spoon glaze over top. The cookie sheet will catch the runoff. Let glaze set up for a bit before serving.
Please do not run screaming from this post. I know turmeric cake may sounds strange. No, this cake does not taste of curry. It&rsquos bright, it&rsquos zingy, it&rsquos moist, it&rsquos so good.
Lemon Bundt Cake Recipe
from Sarabeth’s Good Morning cookbook
3 cups (426 grams) unbleached all-purpose flour
2 teaspoons lemon zest (I used 3 because my lemons were small)
2 1/2 cups (490 grams) super fine sugar (I used regular granulated sugar and it came out just great)
2/3 cup (174 grams) plain yogurt
1/3 cup (75 grams) whole milk
1 cup (227 grams) unsalted butter, chilled and cut into small pieces.
5 large eggs, at room temperature.
1/3 cup (84 grams) fresh lemon juice
1-inch ginger, sliced thin (optional)
To make the cake:
Butter and flour a 10-cup (9-inch) Bundt pan.
Whisk together the flour, soda, and salt in a medium bowl.
In another medium bowl, rub the sugar and zest together. This helps to spread the lemon flavor throughout the cake.
Whisk the yogurt, milk and lemon juice together.
In a stand mixer fitted with the paddle, beat the butter on high until smooth, about 1 minute. Slowly add the lemon sugar and continue beating until light in texture and color, about 5 minutes. Don’t skimp on this step, since it is crucial to the texture of your cake.
Add the eggs, one at a time, beating well after each.
Reduce the speed to low and add 1/3 of the flour. Add half the yogurt. Repeat with another 1/3 flour mixture, followed by the yogurt and finishing with the flour. Scraping the bowl as you go.
Put the batter into the prepared pan and smooth the surface.
Bake for about 45 minutes to 1 hour, or until a tester comes out clean.*
Allow the lemon bundt cake to rest in the pan for 10 minutes.
*Make the soaking syrup:
Mix the lemon, sugar and ginger together until the sugar is dissolved. Allow to sit while the cake bakes.
Turn out onto a serving dish.
While the lemon bundt cake is still warm, brush the entire surface with the lemon soaking syrup.
Serve for breakfast or dessert. Would be lovely with berries or fresh fruit, but it really needs nothing at all.
If you are going to preserve the marmalade, prepare the jars and lids: place 8 half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off the heat and allow the jars to rest in the hot water. Meanwhile, put the bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from the heat and allow the bands and lids to rest in the hot water until ready to use.
Using a vegetable peeler, remove the zest from the lemons in strips. Cut the strips lengthwise into very thin slices. Transfer the strips to a large, heavy-bottomed pot and add 2 1/2 cups of water. Bring to a boil, then reduce the heat and simmer until the peels have softened, about 5 minutes.
Meanwhile, using a sharp knife, cut the remaining pith (white part) from the lemons. Working over a bowl to catch the juices, cut the lemon into segments. Put the segments in the bowl and squeeze the membrane to release as much juice as possible.
Measure one cup of the lemon segments and juices (removing any seeds) and add it to the pot with the lemon zest along with the fresh ginger and the butter. Sprinkle the pectin over the mixture and bring it to a boil, stirring constantly.
Add the sugar all at once. Return to full boil, stirring constantly. Boil hard for one minute. Remove the pot from the heat and stir in the crystallized ginger. Skim any foam from the surface of the marmalade.
Ladle the hot marmalade into the hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars, cover with the lids, and screw the bands on until just barely tight. Place the jars on a rack in a pot and cover completely with water. Cover the pot and bring to a boil over high heat. Boil for 10 minutes. Turn off the heat, uncover the pot, and allow the jars to rest in the water for five minutes. Remove the jars from the pot and allow them to rest undisturbed on a countertop for six hours or overnight.
The flavor was delicious, but this was the ugliest cake I've ever made. In future, I think I will make this as cupcakes, put the lemon curd in the center and the lemon mousse as the frosting and then top with pistachio's and candied ginger. I forgot the sugar in the mousse and I still felt the cake was really sweet, so would likely exclude the jam in future as well. I did not add the white chocolate.
I made this for a potluck and people liked it A few people raved about it.Honestly It wasn't worth the work.It tasted OK.My husband and I decided that the others liked it because they don't cook. I will not be making it again.
I made it and winged what I had to do with the blackberry preserves. If I did it again I would exclude the sugar in the egg whites-the cake ends up being much too sweet with the curd and preserves.
what do you do with the blackberry preserves? Did I miss something?
Made only the mousse for another cake today and it DID NOT squish out. It was great. I used another recipe for lemon mousse for my daughter's birthday cake about a month ago and it was a disaster of squishy, slipperiness. I will try this with the entire recipe next. Very, very pleased.
This cake is pretty good. But for the amount of time I had to devote (and yes I've made my own lemon curd many times before) it was not exceptional. So I am enjoying eating it right now, but will not make it again. Oh, and the ginger flavor was entirely cancelled out.
This cake is very good, and i cannot imagine doing it all in one day, it would be a disaster unless you are a serious pro. making the the cake the day before let's the flavor settle in before you start to stack it. It looks impressive too.. and on a last note, someone said to not spread the filling to the sides.. they must have not been chilling it long enough. I did not spread it out, and chilled it for the right amount of time and it just ended up breaking the cake because the filling was not even. SO .. spread evenly to the sides, then chill! Also- don't skip the preserve, it adds great flavor and nice color.
This cake is a lot of work so it should be prepared on a afternoon devoted to cooking and at least the night before serving. I made this on a Saturday for dinner guests that evening & it was terrible. My husband wanted to throw it out. I couldn't bring myself to do that because of the $ spent on all the ingredients not to mention the time spent preparing. So I took it to work on Monday and to my surprise it was delicious. It was a big hit. I could not find blackberry preserves so I used blackberry jam but I think it would be better with preserves if you can find them.
Okay. The cake is dense like a pounds cake and totally gets lost once all the filling gets added in. I really liked the lemon mouse - its a decadent way to dress up the cake. Overall the parts are better, I would say your time and ingredients are better spent on a different dessert. As a side note, the cake is very tall and unstable.
ho hum!! It was way more work than worth it. It was expensive too. I HAD to make it for my gourmet club, everyone liked it, at le4ast they said they did. It was a mess to cut and was just not worth the work!
The concept of the cake is wonderful and the fillings are delicious, but it just isn't amazing. I think the problem is the cake itself. Its ok, but not great. I will certainly change the cake batter next time to something fluffier. I used raspberry because I didn't have good store-bought blackberry preserves. I also added a thin layer of dark chocolate with lemon zest ganache right on top of the raspberry, yum. The lemon curd was very nice (there are better recipes out there) and the mousse was lovely, but I was glad I added that hint of chocolate richness, especially because it was a special occasion. Presentation is really beautiful but the cake layers looked a little bit rough-edged to me compared to the picture. So I stopped making white chocolate curls and I made a whipped white chocolate and cointreau ganache and lightly iced the outside. The whipped ganache was heaven and it took just minutes to do. So then I got to thinking that a cake this time consuming should be exceptional. This just wasn't. If I make it again I will play around some more with a few of the changes I have already mentioned. One of my guests suggested replacing the middle layer of cake with white chocolate ganache. I think there are probably a lot of good ways to get creative with the components here. One more note: I didn't have any trouble with the filling squishing out but I chilled the layers for a good 30min. Its also easy to assemble, but I recommend breaking up the steps over a couple of days.
I made the cake, used storebought curd, and made a cream cheese frosting, instead. Excellent. The cake is wonderfully moist while still being light and airy, and the mixture of curd and blackberry filling is also nice and light. I simply mixed the curd and blackberry jam together and used that as a filling. I can't comment on the mousse frosting but a simple cream cheese frosting on the top and the outside lent a nice creaminess, and I didn't have to worry about the contents smooshing out. I was told I can make this cake and bring it over any time, so it certainly went over well.
Delicious - don't be intimidated by the number of steps. It can be broken down and made the day before your party. I did not use the blackberry preserves, and didn't miss them. I also didn't have 2 9" cake pans, so used 3 8" cake pans instead, and levelled the tops off of two of the layers to form a three layer cake. Cooking time in my oven remained around 45 minutes. This cake drew raves at my birthday party. Perhaps the only change I might make next time is to use a cake flour, rather than an all-purpose flour, just to see if I can get a bit lighter texture. However, it was moist, lemony and not too sweet. Exactly what I wanted.
This cake is delicious and although it is multi step - I have made it several times and it comes out perfectly every time!! Well worth the extra effort!
This is definitely one of the best cakes I've had, and that's in spite of my rushing through it and not doing the best job on assembling it! I used limes instead of lemons and homemade raspberry jam (with seeds) because that's what I had on hand, and it was incredibly delicious. It's a lot of work, and I'm glad I had a KitchenAid (I wouldn't want to do this with a small, wimpy mixer!), but it is worth every ounce of effort. Plus, I'll probably be using the curd recipe for scones, it was far better than any purchased curd I've ever had.
AMAZING! Really, fantastic. If you want to impress someone, this is your recipe. It's as beautiful on the eyes as it is to the palette. Do take at least 2 days to make it - the first for the lemon curd and cake, the second for the mousse and assembling. It is a bit labor intensive, but WELL worth it. One tip is to use bendable cutting boards for each layer. They spin well when frosting and are easy to stick in the refridgerator. I liked this recipe so well, I bought Mary Cech's entire cookbook.
I made this cake over a 3 day period (one day curd, one day cakes, next day assemble and serve). It was a challenge, but EXTREMELY worth it. It was one of the best cakes I have every had. And my guests could not stop talking about it. If you plan, this isn't that hard to make, just kind of time intensive. I didn't have any trouble with anything running off the sides, but I think I put a thinner layer of curd and preserves than what was recommended. The sweet, tart, and ginger flavors combine to perfection (and I'm not even a big fan of ginger). Will make again!!
Iɽ like to give this cake 1 fork, but my guests liked it enough to give it 3. So I guess 2 is sufficient. Um. I think there are much better lemon cakes out there. This one was so much work. I found it to be more tart than sweet. I didn't like the blackberry preserves on this cake at all. Homemade preserves would have been much better. If I accidently make this cake again, I'll leave the preserves off. I agree with another member. don't spread the "goop" to the edge. It does squirt out when you build it. I will grant that this cake was very pretty. Both whole and sliced. This just wasn't for me.
OH MY GOD. my daughter in law made this cake for Easter and it's by far the best cake I've ever eaten. fabulous flavors,wonderful texture and every bite begging for more. Defintely a keeper.
A time intensive cake, but definitely worth it. The kicker would be to make your own blackberry preserves. The only caution I have is to be careful when you spread the layers (i.e preserves, curd, mousse) to spread no further than 1 inch from edge of cake layers it spreads in fridge and then spreads more once you stack the layers. you'll get a mess running over the edges of the cake if you don't. Can't wait to make it again. Next time I'll be making more of the curd just for eating with my scones.
Ingredients Needed For Crock Pot Keto Lemon Cake
This crockpot keto lemon cake is just as easy. Plus, it&rsquos absolutely delicious. Here are the ingredients you will need:
A combination of almond flour and coconut flour serves as the base for this zesty keto lemon cake. The two flours work in tandem to provide both a fluffy texture and plenty of protein.
To keep the carb count down, this crockpot cake is sweetened with Pyure All-Purpose sweetener. However, you can also use Swerve if you prefer &ndash both work well!
Tip: Check out this whole guide on low-carb sweeteners and find the ones that work best for you!
Make sure you don&rsquot leave out the xanthan gum. This ingredient is important to help the cake come together and keep the cake moist.
And last but not least, it wouldn&rsquot be a keto lemon cake if there wasn&rsquot lemon involved! Grab a couple of lemons because this recipe calls for both the juice and the zest.
Lemons give the cake that perfect amount of brightness!
Please note: You&rsquoll find the full list of ingredients used in the recipe in the printable recipe card at the bottom.
- Use fresh lemons. I know it may be tempting to buy the bottled juice, but this isn&rsquot one of those recipes where you can get away with that. Lemon&mdashand lemon zest&mdashis the star of the show here.
- Line your slow cooker with aluminum foil. As you&rsquoll see below, making a crockpot cake is a total cinch, but the foil will help keep the cake moist.
- A smaller crockpot works best for this cake. If you want to make this in a larger slow cooker, I suggest doubling the recipe.
- You can also make thisketo lemon cake in the oven. Use an 8-inch round and bake it at 325-350 degrees until a toothpick inserted comes out clean.
- Experiment with toppings. I like this keto lemon cake served warm with whipped cream and sliced strawberries or blueberries. But I&rsquove also enjoyed this cake cold topped with sugar-free chocolate syrup!
0 hour 0 hour
120 grams Tararua Butter, softened
1 cup Edmonds Standard Grade Flour
3 tsp Edmonds Baking Powder
2/3 cup Chelsea White Sugar
2 large eggs
4 Tbsp Meadow Fresh Original Milk
grated rind and juice of one lemon
juice of 1 lemon
1/2 cup Chelsea White Sugar
few Tbsp boiling water (to dissolve sugar)
Preheat oven to 180˚C.
Grease and line a square 18cm baking tin.
Put all cake ingredients together in a food processor, in order above and process for 15 seconds.
Pour mixture into tin and bake for 20-25 mins.
For topping - mix the lemon juice, Chelsea White Sugar and boiling water together. This should be runny. Spoon topping onto cake while hot. Leave in tin before turning out when cool.
*This recipe can also be made with electric hand mixers. Place all cake ingredients in a bowl in the stated order and mix until combined.
Sugar-Free Ginger Lemonade Recipe (Low-Carb, Keto)
Sugar-Free Ginger Lemonade Recipe (Low-Carb, Keto) – simple and refreshing summer drink made with just four ingredients. The perfect healing, guilt-free drink. Serve it at a party or take it by the pool.
When it comes to drinks, plain water is fine with me. But at times I crave something refreshing like this Sugar-Free Ginger Lemonade. It is made with just fresh lemon juice, freshly grated ginger, water and sweetener. I used a low carb sweetener, but if you prefer regular sugar, you ca use it instead. Fill a glass with ice and pour the lemonade over it.
I’ve been drinking a lot of ginger tea lately. The truth is that my keto journey was quite bumpy for the first 4-5 weeks and my stomach wasn’t doing well at first, plus I had very low energy.
This is why I started having homemade ginger tea with lemon. It made me less nauseous and kind of gave me some energy. Things are a lot better now.
Other benefits of lemon-ginger tea/lemonade are that it has an immune boosting, fever reducing and blood sugar regulating properties.
Since the weather has gotten so hot in the last two weeks, I decided to turn my ginger lemon tea into a ginger lemonade. It turned out perfect.
Happy almost Memorial Day!
If you are looking for more holiday recipe ideas, check this post out.
You can find a lot of grilling recipes and some desserts. I also have a sugar-free limeade recipe that everyone loves!
You also have the option to to make this Sugar-Free Ginger Limeade sparkling.
Instead of water, use sparkling water.
It will be fun for a party or to mix with some vodka for a nice, simple cocktail.
What kind of sweetener to use for sugar-free lemonade?
- You can use liquid stevia
- You can use powdered Erythritol. Why not regular Erythritol?
- You can try it, but in some cases it tends to crystalize in drinks like this ginger lemonade.
How do you make sugar-free ginger lemonade?
You need to grate the ginger and juice the lemons.
Then place in a pitcher. Add sweetener (I used Swerve) and pour water on top.
If the grated ginger makes the drink too strong and bothers you, you can strain the lemonade after one hour.
What kind of ginger to use for this ginger lemonade?
I use freshly grated ginger.
I peel the ginger using a spoon (knife would work, too) and then grate it using microplane zester.