This fluffy lemon cake is super good. If, like me, you like lemons, you’ll party, guaranteed! It is well scented, light and airy as desired. And besides, a lot easy to do.
Perfect to taste it with a cup of coffee, milk or mint green tea. You can also enjoy it with a fruit salad. Delicious!
I made this cake yesterday, my daughter and husband liked it so much they asked me to make it again soon.
I’m thinking of making it with other citrus fruits, especially oranges.
And why not the cupcake version with a nail polish also scented with lemon?
- 4 eggs
- 1 cup / 120 g all-purpose flour, plus a little more for mold flour
- 3/4 to 1 cup / 150 to 200 g sugar
- 1/3 cup / 80 g butter (6 tbsp), plus a little more for mold butter
- 1 tablespoon of baking powder or 1 sachet of powder
- The juice and zest of 1 large organic yellow lemon (more or less according to your taste, next time I make it I will use 2 large lemons)
- Icing sugar for dusting the cake after cooking
- A 20 cm round mold | 8″ (or a 20 cm x 20 cm | 8″ x 8″ square mold)
- Preheat oven to 180 C (350 F, th. 6)
- Butter and flour your mold to facilitate its demoulding. But if it’s made of silicone, you don’t have to!
- In a large bowl, using an electric mixer, beat the eggs, sugar, lemon zest and juice.
- Add the melted and cooled butter while continuing to beat.
- Add the flour and baking powder, beating constantly.
- Pour the dough into the previously buttered and floured mold (20 cm | 8″ round mold or even a 20 cm x 20 cm | 8″ x 8″ square mold).
- Bake for about 20 minutes in the preheated oven.
- Let cool for 10 minutes in the mold.
- Once cooled, unmold and sprinkle your fluffy lemon with powdered sugar. Happy tasting!
2. Eggs and sugar:
Eggs and sugar must be beaten vigorously. Otherwise, the yolks must be separated from the egg whites. Put the yolks at the beginning. And you assemble the egg whites with a pinch of salt and gently fold them into the dough last.
3. Do not use a mold larger than the one indicated in the recipe. Otherwise, your fluffy lemon might be all flat.
4. For the greediest, make a lemon icing and spread it on the cake once it is out of the mold.
5. Other ideas to present your fluffy lemon:
I haven’t tested it yet, but I’ll do it: place peach or apricot wedges in the bottom of the buttered and floured mold, pour over the lemon pith mass (or any other citrus), add other apricot or peach quarters to the mass and bake
At the end of the oven, and once the cake has cooled and unmoulded, spread apricot/peach jam on top, garnish with sliced almonds.
That must be good! It can be made with fresh fruit or syrup (previously drained). As soon as I do, I’ll let you know!
6. Soon I will share with you an article in which I have grouped tips to make your cakes a success. I need it myself! I’m no pastry expert.