Lemon cake, a simple and tasty recipe I made at the request of one of my kids.

A few weeks ago, my “little one” at home really liked the pistachio yogurt cake and asked me to make a lemon one as well.

But I like to vary, and this time, instead of yogurt, I used freshly squeezed lemon juice for an extra touch of freshness.

When mixing, if you wish and have untreated lemons, you can also add freshly grated zest.

If you love simple and delicious cakes, below are some ideas.

Ingredients

Difficulty: Easy
Cost: Very economical
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: 9.5-inch diameter pan
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Tools

To make the Lemon Cake, first mix the flour, potato starch, and baking powder together with the help of a fork or spoon.
In the meantime, squeeze the lemon juice and set it aside, then melt the butter in a bain-marie or microwave and let it cool.
In a bowl, mix the eggs with the sugar.
Work with the electric whisk until you get a light and frothy mixture.
Add the melted butter, lemon juice, and a little flour at a time.
It can also be incorporated with a fork.
Mix all the ingredients well until you get a smooth and homogeneous dough.
Use a spatula to gather all the ingredients from the sides of the bowl.
Grease and flour a 9.5-inch diameter cake tin, preferably with a removable base.
Pour the batter and gently shake it to remove any air bubbles.
Bake in a preheated oven at 350°F for 35 minutes.
Do the toothpick test to check if it’s done.
If it comes out dry, remove it from the oven.
If not, extend the baking for a few more moments.
Let it cool slightly before removing from the mold and decorate the top with powdered sugar.