Description
This fluffy, moist lemon cake is light thanks to whipped egg whites and tastes bright from fresh juice and zest.
Ingredients
Scale
For a 22 cm (9-inch) pan:
- 4 eggs
- 120 g flour
- 150 g sugar
- 80 g butter (melted and cooled)
- 1 sachet baking powder
- 1 pinch salt
- 1 pinch baking soda
- 120 ml lemon juice (2–3 lemons)
- Lemon zest (or 2 small lemons)
- Icing (Powdered) sugar (for dusting)
Instructions
- Preheat the oven to 180°C (350°F), then grease and flour a 22-23 cm round cake pan. (If the pan is smaller, the cake will be taller.)
- Sift together the flour, baking powder, salt, and baking soda. Mix.
- Beat the egg yolks with the sugar until the mixture becomes pale and foamy (for a good while).
- Add the cooled melted butter, finely grated lemon zest, and lemon juice (reserve 2 tbsp for the egg whites).
- Whisk again, then gradually add the flour mixture while whisking on the lowest speed, without overworking the batter, just enough to combine.
- Whip the egg whites to very stiff peaks with a pinch of salt and a splash of lemon juice (the reserved 2 tbsp).
- Fold the whipped egg whites very gently into the batter using a spatula, without deflating them.
- Bake at 180°C for 15–20 minutes, depending on your oven.
- Let the cake cool slightly in the switched-off oven with the door slightly open so it doesn’t sink. Once cool, dust with sifted powdered sugar.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Desserts
- Cuisine: easy cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal