Bitter, sharp, packed so neat



By Samy Stein
Bitter, sharp, packed so neat
Whose for a lemon treat?
Suck it slow, your mouth contorts
Eat it quick, you might feel sick
But add it little to a drink
or whip it in some cream and sink
your spoon into the lemon-goo
I bet , like me, you like lemons too


I bet like me you like lemons too 7

I have been writing about it previously, … and still, … one of my favourites, … the good old lemon. Depending on the region you get it from, it varies from various yellows to shades of green … or both …

As big as an orange, or as small as cherry, thick skinned, like a school-yard-bully, or as delicate as papyrus … just like people … the good old lemon has character too and just as many variations.

I put it into cakes, or I drink it as … you guessed it … liquor … a little Limoncello doesn’t hurt, .. right …

I bet like me you like lemons too 5

In the last couple of weeks I had conducted a few training with some of our customers, and a lemon cake starred in each one of them. Soft, moist, a little tangy, definitely really, really good …

I can not claim this recipe as my own, … but how original is putting a pound of each ingredient together. Chef David has handed it to me a few months ago, and it is only fair to mention him as the originator, … because … it is really, really good … (the cake that is) …

And yesterday again I set out to bake a little Quatre-Quarts Léger Au Citron, and as usual, it disappeared in various bellies of my coworkers.



And if you feel so inclined, below the recipe. it could not be simpler. And with regional variations of the lemon, everybody will have his/her unique and original Lemon Cake.







  • 375 g Unsalted Butter
  • 375 g Icing Sugar
  • 375 g Eggs
  • 500 g Cake Flour
  • 15 g Baking Powder
  • 3 pc lemon zest

Lemon Syrup:

  • 100 g Lemon Juice
  • 125 ml water
  • 250 g Sugar


  • Cream Butter and sugar
  • Add lemon zest
  • Add eggs
  • Sift the flour and baking powder
  • Fold into the batter
  • Bake at 160˚C for 40 min
  • Pour over lemon syrup when still hot


Well, there you have it. Lemon Pound Cake. You will be the favourite person for quite a while when this little gem comes out of the oven !!!






Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

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