Recipe: Lemon Cake

This is a recipe of my own development and has a very strong lemony flavor while still keeping a fluffy consistency.

Lemon Cake:
6 egg whites
1/3 cup (80g) butter
2/3 cup (150mL) oil
2 cups (400g) sugar
1/2 tsp salt
1 tbsp baking powder
1 tbsp lemon zest
2 3/4 cups (340g) flour
1 cup (225mL) freshly squeezed lemon juice (juice from 3-5 lemons, depending on size)

 Separate the eggs.
 Whip the egg whites to stiff peaks and set aside.
 Zest the lemons until you get around 1 tbsp of zest. Usually one medium sized lemon. Then juice the lemons until you have a cup.
 Make sure there are no seeds in the juice.

 Then set the juice aside until it's needed.
 Cream the butter in a large mixing bowl.
Add oil and sugar and beat until creamy.
 Add baking powder, salt and lemon zest and combine.
 Add a third of the flour at a time.
 Alternating with half the lemon juice.
 Mix until combined.
 Now put away the mixer and bust out the spatula.
 Gently fold in the egg whites.
 Now, I realized it looked very much like my vanilla cake. So, I added a few drops of yellow food coloring so it looks a bit more lemony. This step is optional. But it does help it look more like what it is.
 Pour the batter into you prepared baking pans and bake at 300°F or 150°C for 40-50 minutes.
 Remove from the pan.
 When you level this cake, it looks like this. Fluffy and tart. Fabulous lemon cake.

Watch us make this delicious cake on YouTube here:
Schaut zu wie wir diesen leckeren Kuchen auf YouTube machen hier:


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