I tested 3 lemon cake recipes until I had success. This time, the cake that I baked in a round shape, rose fluffy. Plus, it’s not a buttery recipe.
Some of the best cookie flavors are those that have lemon zest in them as well. From the classic “Snow White” cakes to Panetone with candied citrus peel – they all fascinate. Recently, many housewives have given up making cake recipes that contain lemon peel because the one from conventional lemons is not recommended for consumption due to the substances with which the fruit is treated to last over time.
And yet, if you have supplies of organic lemon peel and especially if you like the taste of cake, you must try this recipe that is causing a stir among Internet users: lemon cake. I reduced the amount of sugar to one third in this recipe. And I gave the organic lemon peel through the larger grater (the one for apples) for a more intense lemon taste.
What ingredients are needed for the lemon cake recipe
Put eggs, organic lemons, sunflower oil, sugar, flour, baking powder on your shopping list. You also need a mixer, baking paper.
Lemon cake – low fat recipe
ingredients
- 4 eggs
- Peel and juice from 2 organic lemons
- 10 g of baking powder
- 3 tablespoons of oil
- about 100 g of brown sugar
- A pinch of salt
- 200 g of flour
- 3 tablespoons of flour
Method of preparation:
Eggs at room temperature separate. The egg whites are whipped like meringue after a pinch of salt has been added to them. Separately, the yolks are mixed with the sugar, then with the oil, with the lemon peel. Mix the lemon juice with the baking powder and add to the egg yolks. Then add a spoonful of whipped egg white. When all the egg white has been added, gradually add the flour. Place in a cake pan over baking paper. The oven must have a temperature of approximately 180 degrees, and the baking time is around 40 minutes. As always, the toothpick test is done.
