Lemon cake is a classic dessert that can be enjoyed at any time of the day: have it for breakfast, to start the day with a quick and tasty treat, as a delightful mid-afternoon snack, perhaps paired with a cup of tea, or as dessert after a fish-based supper, to sweetly cleanse your palate.
So, it’s always a good time to enjoy the fragrant softness of the most traditional cake of all.
Here is what you’ll need to prepare it:
- 4 eggs
- 200 g sugar
- 100 ml seed oil or 120 g of butter
- 1 glass (200 ml) LIMMI lemon juice
- 300 g pastry flour
- 1 packet (16 g) baking powder
- 1 packet (0.5 g) vanillin
In a bowl, beat the eggs with the sugar. Add the sifted flour, a little at a time, then the oil or softened butter, the vanillin, and the lemon juice. Lastly, add the baking powder and mix thoroughly.
Pour the batter into a previously greased and floured cake pan, and bake in the oven preheated to 180° C for about 35 minutes. Garnish with powdered sugar or lemon icing. For a more indulgent version, once the cake has cooled, stuff it with lemon cream or lemon jam.
If you have everything but the baking powder, here’s a juicy tip to make it in the blink of an eye.
To give consistency to egg whites, before whipping them, add up to 1 tablespoon of lemon juice for every 3 eggs.