The super light lemon cake is a delicious sweet recipe, easy and quick. Light, super soft, fragrant, and fluffy. Grandma Benedetta prepares it classic and sometimes with the addition of small pieces of lemon (or other citrus) on top, creating this charming variant.
Recipe WITHOUT butter, yogurt, and milk, suitable for lactose intolerant.
LEMON HARVEST – all year round, the best period goes from late winter to all spring.
CITRUS CAKES
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All seasons
- Energy 244.14 (Kcal)
- Carbohydrates 33.00 (g) of which sugars 15.36 (g)
- Proteins 4.56 (g)
- Fat 11.43 (g) of which saturated 2.26 (g)of which unsaturated 8.51 (g)
- Fibers 0.60 (g)
- Sodium 53.71 (mg)
Indicative values for a portion of 80 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
Super Light Lemon Cake
SERVINGS for a round cake pan d.9 inch
BAKING in a preheated static oven at 356°F for about 45 minutes
- 3 eggs (medium)
- 170 g sugar
- to taste lemon zest (from about 3 untreated or organic lemons)
- 35 g lemon juice (from about 1 or 2 lemons)
- 1 pinch fine salt
- 120 ml peanut oil (or rice oil)
- 200 ml water (cold)
- 300 g all-purpose flour
- Half packet baking powder (about 8 grams)
- 25 g lemon (very small pieces of lemon pulp)
Tools
- Electric Mixer
- Cake Pan with removable bottom – 9 inch
Super Light Lemon Cake
First of all, wash the lemons well to grate their yellow zest and then extract their juice (about 35 g).
With the electric mixer at maximum speed, beat the eggs with the sugar until you get a frothy and fluffy mixture; then flavor with lemon zest, lemon juice, and a pinch of salt.
Now, lower the mixer’s speed and add the seed oil and water in a stream.
Sift the flour with the baking powder, and still with the electric mixer at low speed, first incorporate half of the flour into the batter, then the other half. Continue to mix gently to make the batter homogeneous.
Pour the mixture into the cake pan (buttered and floured, or lined with parchment paper).
Optionally, cut a little lemon pulp into small pieces and add them on top as decoration (consider that if they are large or too many, they may negatively affect the leavening).
Bake in a preheated static oven at 356°F for about 45 minutes, always relying on the toothpick test. Once the cake is cooked, turn off the oven and leave it inside for another 10 minutes (this step is to stabilize the baking).
Remove the lemon cake from the oven when it has slightly cooled.
STORING the super light lemon cake
The lemon cake can be stored at room temperature for up to 3 days.
For long-term storage, whole or in portions, it can be frozen for up to 3 months, carefully wrapped in plastic wrap.
VARIANTS
Dust with powdered sugar.
Filled with cream
Cut the super light lemon cake in half and fill it with lemon cream, whipped cream, or Chantilly cream.
Replace part of the flour with
– almond (or hazelnut) flour, for a fuller taste
– corn flour, for a rustic effect
– coconut flour, for a different flavor note
