Lemon Cake Thermomix Recipe
French butter cake infused with fresh lemon zest and juice, made entirely in a Thermomix blender. Combines wheat flour and cornstarch for tender crumb, enriched with eggs and yogurt. Baked until golden, this straightforward citrus cake delivers bright flavor with minimal mixing steps.
Ingredients
- 4 tbsp butter
- 1 cup wheat flour
- 6 ½ tbsp cornstarch
- 3 eggs, medium
- 1 lemon, untreated, fresh
- 1 plain yogurt
- ¼ cups granulated sugar
- ¼ cups brown sugar
- ¼ oz baking powder
Instructions
- 1
Zest the lemon and blend in Thermomix at speed 5 for 10 seconds. Reserve zest.
- 2
Juice the lemon and set aside.
- 3
Add butter to Thermomix and melt at 99°F for 30 seconds.
- 4
Add sugar, brown sugar, and eggs. Blend at speed 5 for 10 seconds.
- 5
Add flour, cornstarch, baking powder, yogurt, and blend at speed 5 for 10 seconds.
- 6
Add reserved zest and lemon juice. Blend at speed 5 for 10 seconds.
- 7
Preheat oven to 350°F.
- 8
Pour batter into loaf pan and bake 30 to 35 minutes until golden.
Tips
Use a fresh, untreated lemon to avoid pesticide residue.
Do not over-blend after adding flour to avoid dense, tough cake.
Check doneness at 30 minutes with a toothpick to prevent overdrying.
Good to Know
Keep covered at room temperature up to 2 days, or refrigerate up to 4 days.
Batter can be made and refrigerated up to 2 hours before baking.
Serve at room temperature or slightly warm, plain or with whipped cream or lemon glaze.
Common Mistakes
Over-blend after adding flour to avoid dense, compact crumb.
Skip zest step or use treated lemon to avoid bitter, waxy flavor.
Bake beyond 35 minutes to prevent dry cake interior.