Sweet lemon layered cake

9-12 servings; 15 min preparation; 1 h cooking time.

This recipe is similar to another, I published before. I made two similar cake batches with different flavors and slightly changed the recipe. The lemon flavor of these bars is so fresh and yummy!

If you rather prefer orange flavor, then check my recipe for my Silky orange bars here. Both recipes turned out very well.

If you look the cake from the side, it will look like you used three different batters. The textures will be also different in taste.


  • 120 g all-purpose flour
  • 4 eggs, yolks and whites separated
  • 150 g light brown sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon, zest and juice
  • 100 g unsalted butter, melted
  • 300 g milk
  • 20 g flaked almonds


Preheat the oven to 160 degrees C/320 degrees F. Cover a baking-thin with a sheet of baking paper.

Separate the egg yolks from the whites. Put the whites in a dry bowl and set aside for later. Beat the egg yolks with 100 g sugar until smooth. Add the vanilla extract, lemon zest and butter. Continue beating the mixture and add the flour in parts until incorporated. And the lemon juice and milk. The mixture should be silky. Don’t worry if the batter is watery, it’s normal.

Beat the egg whites with the remaining sugar on high-speed. When they get thick, add them in parts to the egg yolk mixture using a spatula. Don’t overdo it, the air has to stay in the batter. Transfer the mixture to the baking-thin and sprinkle with flaked almonds.

Bake in the preheated oven for 1 h or until the top of the cake becomes golden. Switch off the oven and leave the cake to cool down inside of the oven. Take the cake from the oven and from the baking thin and let it cool completely. You can sprinkle some dusted sugar on top (optional). Enjoy!

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