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These lemon slices consist of a fluffy, moist sponge cake and a creamy pudding butter filling. They have such a delicate consistency that they practically melt in the mouth. Fresh lemon also gives them a refreshing and aromatic note. You can find a detailed creamy lemon slices recipe with the exact quantities and step-by-step instructions below.
Creamy lemon slices
These lemon slices are filled with a cream made from lemon pudding and butter, similar to my naked cake. It combines perfectly with the lemon sponge cake. The slices have a creamy, fluffy and moist consistency at the same time.
Prepare sponge cake
For the creamy lemon slices, you need to make a classic sponge cake, but with a citrus flavor instead of vanilla. To make sure you succeed perfectly, take a look at my article “How to make sponge cake: basic recipe and tips”. It contains lots of helpful tips on baking sponge cake.
It is important that you beat the egg sugar mixture really well. You will need a fairly large mixing bowl for the quantities given in the recipe below. The mixture should end up with a thick, airy, creamy consistency, a light color and increase significantly in volume.
Sift the flour into the egg sugar mixture in batches, stirring it in carefully each time using a silicone spatula or whisk in a circular motion from the outside in. To ensure that the sponge batter remains airy and does not collapse, do not mix it for too long.
Once the sponge mixture has been prepared, immediately spread it on the baking tray and place in the oven. Baking takes around 10 – 15 minutes. Do not open the oven door for the first 10 minutes. Otherwise the sponge cake could collapse.
The Soviet sponge slices with butter cream and the Soviet sponge nut slices are also very tasty.
Make pudding buttercream
Cook the lemon pudding in a saucepan with a thick base to prevent it from burning. You should also stir it constantly.
Once you have brought the pudding to the boil, simmer it for 1-2 minutes. This way it won’t taste like cornstarch later.
Before preparing the cake cream, allow the butter to reach room temperature and the lemon pudding to cool. Both should be at about the same temperature when you whip them together. This allows them to combine into a smooth cream.
You shouldn’t miss out on the crepe cake with pudding cream, the frying pan chocolate cake with pudding butter cream and the custard cherry hand pies.
Soak sponge cake
I soaked the sponge cake for the slices with the lemon-sugar syrup, just like the sponge cake for the mini cakes “Nezhnost”. This makes it very moist and gives it even more citrus flavor.
Alternatively, you can omit the soaking if you want to save yourself the steps. The sponge cake will still taste slightly refreshing. After all, it contains fresh lemon zest.
Use fresh organic citrus fruits
Both the cake base and the cream for these slices contain lemon. You need the zest and juice.
Only use fresh citrus fruit for this, grate off the thin yellow zest and then squeeze out the juice. Fresh lemons make the pastry particularly refreshing and aromatic. It’s similar with the lemon cake, the lemon crinkle cookies or the lemon raspberry cupcakes.
As the citrus fruits are used with their zest, you should buy them in organic quality. This way you avoid pesticides, which mainly accumulate in the peel.
These lemon slices are
- refreshing,
- creamy,
- fluffy,
- moist,
- tender,
- delicate,
- soft,
- incredibly tasty,
- aromatic,
- with pudding buttercream,
- with sponge cake,
- quick and easy to make,
- ideal for dessert during the week or for a party.
How to make lemon slices: tips and tricks
- Use fresh lemons for the recipe and grate off the thin yellow zest yourself and squeeze out the juice.
- Beat the egg sugar mixture thoroughly. This can take up to about 15 minutes.
- The baking time stated in the recipe may vary. Test with a skewer to check whether the sponge cake is done. Alternatively, you can press gently on the surface of the sponge cake with a finger, roughly in the middle. If it springs back after being pressed and no marks remain, it is done.
- Do not open the oven door for the first 10 minutes. Otherwise the sponge cake could collapse.
- The butter and the lemon pudding for the cream must be room warm and both at about the same temperature so that they can combine well when whipped. If the two components have a large temperature difference, the cream may curdle.
- Turmeric powder is only used for color, just like in my Easter cookies “fried egg” recipe. You can therefore leave it out.
Lemon slices video recipe
You can find a short video for the lemon slices on my Youtube channel. There you can see exactly how to make them at home. If you don’t want to miss any more of my videos, please subscribe to my channel.
Did you make the creamy lemon slices using this recipe? I look forward to your result, your star rating and your comment below on how you made them and how they tasted.
Also try these recipes with lemon:
- Vegan lemon cake – moist eggless pound cake with lemon
- Homemade lemon ice cream – creamy egg free recipe
- Lemonade recipe – sparkling classic with fresh lemons
Creamy lemon slices
Ingredients
for the batter
- 5 eggs
- 150 g sugar
- 150 g flour
- zest of 1 organic lemon
- 1 pinch of salt
for the cream
- 160 g butter room warm
- 400 ml milk
- 120 g sugar
- 1 egg
- 40 g cornstarch
- 60 ml lemon juice freshly squeezed
- zest of 1 organic lemon
- 1 pinch of turmeric powder (alternative)
for the sugar syrup
- 80 ml water
- 60 g sugar
- 25 ml lemon juice freshly squeezed
to decorate (alternative)
- lemon wedges
- lemon zest
Instructions
Preparation of the batter
- Line the baking tray with baking paper.
- Place sugar, salt and lemon zest in a large mixing bowl and mix thoroughly, for example with a silicone spatula.
- Add eggs and beat to a thick, fluffy, light mixture.
- Fold flour into the egg sugar mixture to create an airy, thick sponge batter.
- Spread the batter evenly on the baking tray, bake the sponge cake in a preheated oven at 356 °F (180 °C) for approx. 15 minutes and leave to cool.
Preparation of the sugar syrup
- Put sugar and water in a small saucepan and bring to the boil briefly, stirring constantly, so that the sugar dissolves.
- Leave the sugar syrup to cool and then stir in lemon juice.
Preparation of the cream
- Mix sugar, cornstarch and lemon zest in a thick-bottomed saucepan.
- Add egg, lemon juice, milk and turmeric powder and mix with a whisk to form a homogeneous mixture.
- Place the saucepan on the stove and bring the mixture to the boil, stirring constantly, until it thickens like a pudding.
- Continue to cook the lemon pudding for 1 - 2 minutes, stirring constantly, then remove from the heat, pass through a fine sieve and leave to cool to room temperature, stirring occasionally.
- Beat softened butter for approx. 5 minutes until light and creamy.
- Add the lemon pudding in batches, beating each time to form a homogeneous cream.
Preparation of the lemon slices
- Cut the sponge cake into two equal rectangles and soak them with the sugar syrup.
- Spread the two sponge cake layers generously with the cream, stack them on top of each other and chill the cake for approx. 2 hours. You can leave some of the cream for decorating and put it in the fridge for the time being.
- Cut off any uneven edges on all sides of the cake, then cut the cake into slices (8 pieces in my case) and decorate with the cream, lemon wedges and lemon zest.
Notes
- Use fresh lemons and grate off the thin yellow zest yourself and squeeze out the juice.
- Beat the egg sugar mixture thoroughly. This can take up to about 15 minutes.
- The baking time stated may vary. Test with a skewer to check whether the sponge cake is done. Alternatively, you can press gently on the surface of the sponge cake with a finger, roughly in the middle. If it springs back after being pressed and no marks remain, it is done.
- Do not open the oven door for the first 10 minutes. Otherwise the sponge cake could collapse.
- The butter and the lemon pudding for the cream must be room warm and both at about the same temperature so that they can combine well when whipped. If the two components have a large temperature difference, the cream may curdle.
- Turmeric powder is only used for color, just like in my Easter cookies "fried egg" recipe. You can therefore leave it out.
- Take note of the detailed tips and tricks for making the creamy lemon slices at the top of the article.
If you are using Pinterest, you can pin the following picture:
