- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Energy 209.87 (Kcal)
- Carbohydrates 32.59 (g) of which sugars 16.73 (g)
- Proteins 4.06 (g)
- Fat 7.81 (g) of which saturated 0.40 (g)of which unsaturated 0.48 (g)
- Fibers 0.52 (g)
- Sodium 14.61 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Tips
Try to use a lemon that is quite large, preferably organic or at least untreated on the surface.
The cream used is the fresh liquid type commonly found in the refrigerated section. I advise against using vegetable cream because it is already sweetened.
To ensure that the cake is well risen and soft, try to use ingredients at room temperature, so remove the cream from the refrigerator at least 20-30 minutes beforehand.
With the same batter, you can make muffins or a classic round cake.
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