Soft lemon cake
I don’t know who created this recipe — Papilles et Pupilles, 0délices, or some other blogger — but here’s a light, moist cake that seems to go down very well…
Seasons & months
Preparation
-
Step 1
Wash an organic lemon, take off its zest (which you’ll chop finely) and squeeze it.
-
Step 2
Separate the whites from the yolks.
Whisk the whites to stiff peaks.
Preheat the oven to 180°C.
Whisk the yolks with the sugar (not the icing sugar, which is for the end of the recipe), the zest and the lemon juice.
Add the flour, which you’ll have sifted beforehand with the baking powder.
-
Step 3
Gently fold the egg whites into the mixture and pour it into a buttered dish.
Bake for 20 minutes.
Dust with icing sugar.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
192
kcal
Protein
7,2
grams
Carbohydrates
31
grams
Fat
4,2
grams
Fibre
0,6
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
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