Nutrition Facts
8 servings
8
Recipe for a Soft Cake with Juices and Zests of Famous Lemons
With the deliciously fragrant lemons available right now, I made this soft, tender, and aromatic cake... It's a little moment of happiness around a coffee...
Ingredients
5 Organic egg
100 Organic all-purpose flour
50 Almond powder
175 Sugar
100 Melted butter, cooled
1 Baking powder
1 pinch Salt
1 pinch Baking soda
150 Lemon juice (3 or 4 lemons)
1 Menton lemon (zest)
Powdered sugar (for decoration)
Directions
1
Preheat the oven to 180°C. Grease and flour a 28 cm diameter baking pan. Wash and zest one of the lemons. Squeeze the other lemons and set the juice aside. Sift together the flour, almond powder, baking powder, and baking soda.
2
Beat the egg yolks with the sugar until the mixture becomes pale and frothy. Add the cooled melted butter, finely grated zest, and lemon juice. Whisk with a manual whisk.
3
Gradually add the mixture of flour, almond powder, baking powder, and baking soda while whisking, being careful not to overwork the batter, just to incorporate it. Beat the egg whites until very stiff with a pinch of salt and a splash of lemon juice. Gently fold them into the previous mixture using a spatula, being careful not to break them. Bake for 30 minutes.
4
To finish, let it cool in the turned-off oven with the door slightly ajar so it doesn't collapse. Once cooled, dust with sifted powdered sugar. ENJOY YOUR MEAL!
Ingredients
Ingredients
5 Organic egg
100 Organic all-purpose flour
50 Almond powder
175 Sugar
100 Melted butter, cooled
1 Baking powder
1 pinch Salt
1 pinch Baking soda
150 Lemon juice (3 or 4 lemons)
1 Menton lemon (zest)
Powdered sugar (for decoration)
Directions
Directions
1
Preheat the oven to 180°C. Grease and flour a 28 cm diameter baking pan. Wash and zest one of the lemons. Squeeze the other lemons and set the juice aside. Sift together the flour, almond powder, baking powder, and baking soda.
2
Beat the egg yolks with the sugar until the mixture becomes pale and frothy. Add the cooled melted butter, finely grated zest, and lemon juice. Whisk with a manual whisk.
3
Gradually add the mixture of flour, almond powder, baking powder, and baking soda while whisking, being careful not to overwork the batter, just to incorporate it. Beat the egg whites until very stiff with a pinch of salt and a splash of lemon juice. Gently fold them into the previous mixture using a spatula, being careful not to break them. Bake for 30 minutes.
4
To finish, let it cool in the turned-off oven with the door slightly ajar so it doesn't collapse. Once cooled, dust with sifted powdered sugar. ENJOY YOUR MEAL!
Notes
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