Bruno Albouze Soft Lemon Cake

Soft Lemon Cake

Yields8 ServingsPrep Time20 minsCook Time55 minsTotal Time1 hr 15 minsDifficultyBeginnerRating


 320 g Mascarpone Or, crème fraiche / sour cream
 130 g Sugar / Sucre
 150 g Eggs (3) / Oeufs
 90 g Corn starch / Maïzena Or, potato starch
 120 g Yogurt / Yaourt Or lemon flavored yogurt / Yaourt au citron
 10 g Lemon zest / Citron
 100 g Lemon juice (2) / JusOr Limoncello



Recipe in English & French. This easy soft lemon cake (Gluten free) is a timesaver between the classic cheesecake and flan. Just delicious as is just dusted with some powdered sugar, or topped with poached lemons, fresh raspberries, strawberries, whipped cream... Stored cake in the refrigerator for up to 5 days. Avoid freezer. Recipe inspired by Cyril Lignac.
🇫🇷 Ce gâteau moelleux au citron (Sans gluten) est un raccourci entre le flan et le gâteau au fromage blanc. Il peut se déguster nature a toute heure. Saupoudré de sucre glace, ou citrons pochés, ou fruit rouge et accompagné de Chantilly. Il se conserve environ 5 jours au frais. Ne pas congeler.


In the stand mixer fitted with the whisk attachment, beat mascarpone and sugar and medium speed. Add eggs gradually; beat on high for about 2 min. Incorporate yogurt, starch, lemon zest and juice; mix until smooth. Grease and flour* a 8''/20cm diameter cake pan. *Use cooking spray for gluten free.
🇫🇷 Mélanger au batteur le mascarpone et le sucre en vitesse moyenne. Ajouter les oeufs un par un. Puis battre en pleine vitesse. Quand le mélange est bien foisonné, ajouter le yaourt, la maïzena, les zestes de citron et le jus. Bien mélanger. Graisser le moule au beurre et le fariner. Utilisez une bombe a graisse alimentaire pour les sans gluten.


Preheat oven to 350ºF/180ºC. Bake lemon cake for 50/55 minute or until knife inserted near center comes out clean. Let coo. The cake can be de-molded over a greased parchment paper upon at room temperature or chilled. If the cake spent a night in the refrigerator, heat up bottom over the flame. Flip over a round tray, or plate – re-flip. Do not freeze. Enjoy!
🇫🇷 Préchauffer le four. Cuire le gâteau au citron pendant 50 minutes environ. Refroidir a température ambiante. Puis démouler délicatement sur un papier graissé – puis le retourner sur une assiette plate. On peut aussi laisser le cake au frais et le démouler plus tard. Dans ce cas, passez le moule au dessus de la flame pendant quelques secondes – démouler. Ce gâteau peut se garder 5 jours au frais. Évitez la congélation. Bon appétit!

Baked Soft Lemon Cake

2 thoughts on “Soft Lemon Cake”

  1. freespiritdesigned

    Bruno, this is amazing! Your recipes never disappoint. Your eclairs are now part of our Christmas tradition. Thank you for all the work you have done teaching us how to make wonderful things to eat. Bless you and Merry Christmas!!

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos


Subtotal: $0.00
Checkout Now
No Cart Items


No Cart Items





Enter your email address and get the FREE EBOOK

Scroll to Top