The APPLE AND LEMON CAKE is a soft and fragrant dessert, perfect to serve on many different occasions — from breakfast to an afternoon snack, up to a dessert at the end of a meal, perhaps accompanied by a light cream. It’s a simple cake, but precisely for that reason it is always much appreciated, because it makes the most of the few ingredients with which it is made.
The goodness of the cake lies in two well-balanced aspects: the softness of the batter, which remains slightly moist thanks to the apples, and the delightful citrus aroma of the lemon, which gives the cake a particularly fresh note. Preparing it is really easy, especially if you follow the step-by-step photos below. Try it right away and in very little time you’ll have the right dessert for any occasion.
In the colder months, when oranges are at their best, also try the APPLE AND ORANGE CAKE.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 359.87 (Kcal)
- Carbohydrates 55.50 (g) of which sugars 32.34 (g)
- Proteins 6.38 (g)
- Fat 13.90 (g) of which saturated 2.16 (g)of which unsaturated 10.94 (g)
- Fibers 1.67 (g)
- Sodium 70.54 (mg)
Indicative values for a portion of 115 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
Ingredients
- 3 Golden apples
- 3 eggs (medium, at room temperature)
- 3/4 cup + 2 tbsp cup granulated sugar
- pinch salt
- 1/3 cup + 1 tbsp cup sunflower oil
- 1/3 cup + 1 tbsp cup milk (at room temperature)
- 1 lemon (juice and zest of an untreated lemon)
- 2 1/3 cups cup all-purpose flour
- 2 1/2 tsp tsp baking powder
- 1 1/2 tbsp tbsp granulated sugar (for the surface)
- powdered sugar
FOR THE APPLE AND LEMON CAKE YOU WILL NEED
- 1 Pan 8 in
- 1 Mixing bowl
- Electric beaters
- 1 Spatula
- 1 Small bowl
- 1 Citrus juicer
- 1 Sieve
PREPARATION: APPLE AND LEMON CAKE
To prepare the APPLE AND LEMON CAKE, first peel and core one apple (you can use two if they are small) and cut it into small cubes. Sprinkle with some lemon juice, stir and set aside. This will prevent browning.
In a bowl, beat the eggs with the sugar and a pinch of salt until you obtain a light and frothy mixture. Add the sunflower oil, the milk at room temperature, the zest and the juice of an untreated lemon. Then incorporate the liquids well.
Add the sifted flour and baking powder and mix them into the batter. Finally, add the diced apple and fold it in.
Butter and flour an 8-inch pan, pour in the batter and decorate the surface with the remaining apples, sliced not too thinly and arranged in a rosette. Sprinkle the surface with some granulated sugar to create a crunchy crust.
Bake the apple and lemon cake in a preheated conventional oven at 356°F for 45-50 minutes. Because the cake is moist inside, it may take a few extra minutes; as always, check for doneness with the classic toothpick test.
Once baked, remove it from the oven and let it cool completely. Then unmold and dust with powdered sugar.
STORAGE
The APPLE AND LEMON CAKE can be stored at room temperature, inside the pan or in an airtight container, for 2 days. After that, I recommend placing it in the refrigerator to prevent mold from developing due to the moisture of the apples.
