Moist Lemon 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.

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.

Sift 130 g of flour, 35 g of cornstarch, the baking powder and baking soda into the mixture and mix until smooth.

Finely grate the zest of two lemons and add it to the batter with 40 g of lemon juice, stir.

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.

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:

https://youtu.be/ySHoj0s3mGU?t=102

Mix 120 g of powdered sugar with 20 g of lemon juice and immediately spread over the cooled cake. Sprinkle lemon zest on top.