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 p...