basque cake-the real traditional recipe-rootsandcook

Basque cake – traditional recipe

Basque cake, the traditional recipe.

The Basque cake is a lemon pie with creamy feeling for a special occasion. Buttery and with lemon flavour.

A delicate buttery pastry outside and a creamy custard filling inside with a lemon touch.

I think you can already guess that this is one of my favourite homemade dessert. It has been a while since the last time I baked it, and I think I enjoyed it as the first time. One of the best Basque dessert together with the cheesecake.

It has few steps bit with a bit of time and patient I am sure you will manage. I hope you try it for a special dinner with friends or family. Last time I baked it for some dutch friends they loved it. So, let´s bake!

More traditional recipes, here.

basque cake-the real traditional recipe-rootsandcook
Basque cake

Basque cake – traditional recipe

Recipe by Enara ParraCourse: DessertCuisine: BasqueDifficulty: Medium


Prep time


Cooking time




  • 300 g plain flour

  • 200 g sugar

  • 200 g unsalted butter (melted)

  • 2 eggs (1 egg is to brush the top)

  • 2 egg yolks

  • 1/2 teaspoon salt

  • 1 teaspoon lemon zest

  • Custard filling
  • 500 ml milk

  • 4 egg yolks

  • 50 g sugar

  • 50 g plain flour

  • lemon peel


  • To prepare the pastry, in a large bowl mix the flour, sugar, melted butter, 1 egg, 2 egg yolks, salt and lemon zest. You can also knead the dough by hand, as I did. Mix it until you get a soft and non-sticky dough.basue cake-traditional recipe-step 1
  • Wrap the dough with plastic film and keep it in the fridge for 1 hour.
  • Meanwhile, make the custard filling, whisk together 100ml of milk, 4 egg yolks, 50 g of sugar and 50 g of flour.
  • In a medium saucepan, heat the rest of the milk (400 ml) with the lemon peel, over medium heat.
  • When the milk is warm, pour little by little the mixture (milk, yolks, sugar and flour). Whisk constantly until the mixture gets thick and starts boiling. Around 5 minutes.
  • Remove from heat and cover with a lid to cool for 30 minutes. Remove the lemon peel.
  • Get the dough from the fridge and divide into two pieces, one a little it bigger than the other one. One for the top and one for the bottom part.
  • Take the bigger piece and roll it out with a rolling pin. I always place one baking paper on the bottom, as it is easier to transfer the dough into a mold later. Roll as thin as possible, 2-3 mm thickness.
  • Carefully transfer it to a pie mold with a removable bottom, pressing into bottom and up sides.
  • Pour the custard filling.
  • Take the smaller piece and roll it out with the rolling pin, again place the baking paper on the bottom.
  • Carefully place it over the filling, seal edges and trim excess dough.
  • In a small bowl, whisk 1 egg and brush the top of the pie carefully with the egg.
  • Bake in a preheated oven for 45 minutes at 160ºC.
  • Most difficult step, the waiting time. Let cool at room temperature and wait at least 12 hours before eating it. The taste will be a lot better after a few hours when the pie is completely cold.

One Comment

  1. Jamila Al Hattali

    Hi 😍
    🤩 I love the website, its so inspiring. For sure I will make Basque cake, it looks delicious 😋 🤤 . I still remember your carrot cake 🧁 🧁, it was my first time eating carrot cake since then I can not find better than yours.
    By the way I lost the recipes, I wish to find here one day.

    I wish you all the best 😘 and I miss you 😘

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