Moist Lemon Cake
Cake
- Egg yolksWeight:34 gVolume:2 pcs
- Egg whitesWeight:66 gVolume:2 pcs
- SugarWeight:100 gVolume:1/2 cup
- MilkWeight:70 gVolume:1/4 cup
- Butter, softenedWeight:40 gVolume:2 3/4 tbsp
- Vegetable oil (grape seed or refined sunflower)Weight:40 gVolume:1/4 cup
- Wheat flourWeight:130 gVolume:1 cup
- Corn starchWeight:35 gVolume:1/3 cup
- Baking powderWeight:2 gVolume:1/2 tsp
- Baking sodaWeight:2 gVolume:1/2 tsp
- Lemon juiceWeight:40 gVolume:2 3/4 tbsp
- Lemon zestWeight:12 gVolume:2 pcs
- SaltWeight:1 gVolume:pinch
METHOD
Cake
Separate the egg whites from the yolks and set the whites aside for now. Rub the yolks with 100 g of sugar until the mixture is smooth and light.
Wet Ingredients
Add 70 g of milk, 40 g of soft butter and 40 g of oil to the mixture (you can use grape seed oil or refined sunflower oil). Mix.
Dry Ingredients
Sift 130 g of flour, 35 g of cornstarch, the baking powder and baking soda into the mixture and mix until smooth.
Lemon Glaze
- Powdered sugarWeight:120 gVolume:1 cup
- Lemon juiceWeight:20 gVolume:1 1/2 tbsp
METHOD
Lemon Zest
Finely grate the zest of two lemons and add it to the batter with 40 g of lemon juice, stir.
Egg Whites
Beat two egg whites with a pinch of salt into a white, stable, fluffy foam. Add them to the batter and mix gently to keep it airy.
Baking
Grease a baking dish and line it with parchment paper, then pour in the batter. Bake in a preheated oven at 180°C (350°F) for 40–45 minutes. Remove from the oven when done and let cool completely.
🔹 How to prepare a baking dish, see this video:
Lemon Glaze
Mix 120 g of powdered sugar with 20 g of lemon juice and immediately spread over the cooled cake. Sprinkle lemon zest on top.
Allergens
- Gluten
- Eggs
- Milk
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
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