The lemon cake is a simple breakfast dessert with a fruity and incredibly soft flavor, almost melting in your mouth. Moreover, it is very easy to prepare, just blend all the ingredients with a blender to obtain this moist and fragrant cake. It is naturally lactose-free!!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 3/4 cups all-purpose flour
- 5 eggs
- 3/4 cup sugar
- 5 tbsps extra virgin olive oil
- 1/2 cup water
- 2 lemons (untreated)
- 1 tbsp baking powder
- powdered sugar
Tools
- 1 Loaf Pan
- 1 Blender
- 1 Grater
Steps
Wash and dry the lemons well, cut them into pieces removing any seeds and put them in the blender. Add the sugar and blend. Then add the eggs, water, and oil, and blend again. Finally, add the flour with the sifted baking powder.
Pour the mixture into a 12×4 inch loaf pan previously oiled and floured. Bake at 350°F for about 45 minutes. Do the toothpick test, if it does not come out dry, continue baking for another 5 minutes. Remove from oven and let cool. Unmold and sprinkle with powdered sugar.
Advice
It keeps for 4-5 days in a cake container.
It can be sliced and frozen.
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