Lemon Dome Cakes
Lemon Dome Cakes are delightful, dome-shaped treats filled with tangy lemon curd, layered with creamy frosting, and coated in soft cake crumbs. Perfect for any occasion, these elegant cakes combine zesty lemon flavor with a melt-in-your-mouth texture.
Lemon Dome Cakes are a delightful blend of elegance and flavor, featuring soft, fluffy cake infused with a hint of lemon zest. These dome-shaped treats are filled with a tangy, velvety lemon curd center, perfectly complemented by a smooth and creamy layer of cream cheese frosting. Finished with a delicate coating of fine cake crumbs, they offer an irresistible texture and a burst of citrusy goodness in every bite. Perfect for any occasion—be it afternoon tea, special celebrations, or as a refreshing dessert—Lemon Dome Cakes are as beautiful as they are delicious. Their vibrant flavors, elegant presentation, and melt-in-your-mouth texture make them a true showstopper for any table.
Ingredients
- Flour: 200 g
- Sugar: 120 g
- Milk: 120 ml
- Vegetable oil: 120 ml
- Eggs: 3
- Baking powder: 10 g
- Vanilla: A pinch
- Salt: 1 tsp
- Lemon zest: 1 tsp
- Cream (33-35%) or cream cheese: 500 g
- Powdered sugar: 70 g
- Eggs: 3
- Sugar: 180 g
- Butter: 30 g
- Lemon zest: 1 tsp
- Lemon juice: 120 ml
- Cornstarch: 10 g
Nutritional Information
- Calories: 290
- Protein: 6g
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Sugar: 20g
- Fiber: 1g
- Cholesterol: 100mg
- Sodium: 250mg
Directions
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In a bowl, whisk together 3 eggs and 180 g sugar until well combined. Add 10 g cornstarch and mix again. Stir in 1 tsp lemon zest and 120 ml lemon juice. Mix in 30 g butter. Heat the mixture on low heat, stirring continuously. Once it boils, cook for 1 minute. Transfer to a bowl, cover with plastic wrap, and let it cool.
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In a bowl, beat 3 eggs, 120 g sugar, a pinch of vanilla, and 1 tsp salt for 3-4 minutes. Add 120 ml milk and 120 ml vegetable oil, stirring vigorously. Mix in 1 tsp lemon zest, 10 g baking powder, and 200 g flour. Pour the batter into a 26x38 cm baking dish. Bake at 180°C for 25 minutes. Let the cake cool, then cut it into round shapes using a cutter. Blend the scraps into fine crumbs.
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In a bowl, mix 500 g cream (or cream cheese) and 70 g powdered sugar until smooth. Transfer the cream into a piping bag.
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Stir the cooled lemon filling and transfer it to a piping bag. Pipe the lemon filling onto the cake rounds. Sprinkle the cake crumbs (from Step 2) over the cakes for decoration.
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Bake the assembled cakes at 180°C for 5-10 minutes if desired for a firmer texture.
