Elda Benassini

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Recipe of Lemon Pancake

Lemon Pancake

1h 25 mins
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A rich lemon pancake that can be served at breakfast or accompanied by a coffee or tea.
Learn more about Elda Benassini


8 portions
  • 3 bars butter
  • 1 package cream cheese, large package
  • 2 cups sugar
  • 1/4 cups lemon juice
  • 1 teaspoon liquid vanilla
  • 1 tablespoon lemon zest
  • 6 eggs
  • 3 cups flour
  • 1/4 teaspoons salt
  • 2 teaspoons baking soda, royal
  • 1/2 cups milk
  • 1 3/4 cups powdered sugar, for the glaze
  • 3 tablespoons milk, for the glaze
  • 1 tablespoon lemon juice, for the glaze


Grease and flour a bundt mold or a mold for a loaf of bread.
Add the butter, add the cream cheese and continue whisking. Add sugar and mix. Add the lemon, vanilla and lemon zest. Add the eggs 2 by 2. Mix the flour with salt and royal. Add to the mixture of butter and eggs, the flour little by little, alternating with the milk.
Put the mixture in the mold and bake for 1 hour and 10 minutes, or until a toothpick comes out dry.
Allow to cool in a rack and unmold.
Prepare the glaze by mixing the icing sugar with the milk and the lemon juice. Put the glaze on top of the pancake.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (7)
Casa De Pan
24/12/2019 10:39:54
Lo preparé en casa y les encantó
Carolina Patiño
21/12/2019 18:21:25
Mezcla muy espesa 🤨
Beatriz Martinez
23/10/2019 17:30:04
Super delicioso no agregue toda el azucar
Guillermo enriquez
08/07/2017 21:03:53
Delicioso !!! Le puse más jugo de limón y la mitad de azúcar y la mitad de sustituto!!! Y le agregué una taza de harina de hoy cakes!!!!😋
Marisela Odell Camarillo Salinas
30/01/2014 16:39:03
casi toda la pastelería es a 180°C, solo checa con un palillo después del tiempo q indican y si sale limpio y seco, listo, aparte de que debe tener una costra doradita x encima, saludos
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