Lemon Cake Step by Step

1. Zest 3 lemons, removing only the yellow part using a fine zester.

2. In a bowl, combine the lemon zest with granulated sugar. Rub them together with your fingers until fragrant to release the lemon oils.

3. Add the flour and baking powder to the lemon sugar mixture. Whisk until well combined.

4. Add the eggs, melted butter (or oil), and yogurt. Whisk everything together until smooth and fully incorporated.

5. Slowly add the lemon juice to the batter, mixing gently after each addition to prevent curdling.

6. Preheat the oven to 190°C (375°F). Line a square baking pan with parchment paper.

7. Pour half of the batter into the pan and spread evenly.

8. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

9. Remove the cake from the pan and let it cool. Repeat with the remaining batter to make the second cake layer.

10. Once cooled, trim off the brown top layer from each cake if desired for a cleaner finish.

Lemon Ice Cream Step by Step

1. Zest 4 lemons and rub the zest with granulated sugar until fragrant.

2. In a saucepan, combine half of the heavy cream and half of the lemon-infused sugar. Warm over medium heat until it boils and the sugar dissolves, then remove from heat.

3. In a separate bowl, whisk together the remaining lemon sugar and two egg yolks until smooth.

4. Slowly pour the hot cream mixture into the egg yolk mixture while whisking continuously to temper the yolks.

5. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until slightly thickened (about 4–5 minutes). Remove from heat.

6. Slowly add all the lemon juice while stirring gently to avoid curdling.

7. In a clean bowl, whip the remaining heavy cream and granulated sugar until soft peaks form, then whip slightly firmer.

8. Gradually fold the lemon custard mixture into the whipped cream. Add extra lemon zest if desired for more flavor.