The Lemon Paradise Cake is a variant of the classic Paradise Cake, a breakfast dessert where main ingredients have the same weight. This super soft and fragrant cake of Lombard origins can be served as a dessert, for breakfast, or as a snack, and is very energy-rich.
Other recipes
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Lombardy
- Seasonality: All seasons
- Energy 440.33 (Kcal)
- Carbohydrates 46.71 (g) of which sugars 26.93 (g)
- Proteins 5.00 (g)
- Fat 27.16 (g) of which saturated 16.47 (g)of which unsaturated 9.31 (g)
- Fibers 0.55 (g)
- Sodium 36.03 (mg)
Indicative values for a portion of 100 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
- 4 eggs (large 250 g.)
- 1 1/4 cups all-purpose flour
- 3/4 cup potato starch
- 1 cup clarified butter (soft)
- 2 cups powdered sugar
- 1 1/2 tbsp lemon zest (grated)
- 3 1/2 tbsp lemon juice
- 1 packet baking powder
- 1 pinch fine salt
- 1 tbsp vanilla extract
- 2 tbsp powdered sugar (for decoration)
Tools
- Kitchen scale
- Electric beaters
- Bowls
- Springform pan 9.5 inch
- Parchment paper
- Spatula
Steps
Preheat the oven to 320°F in static mode
In a bowl, whip the soft butter with powdered sugar using electric beaters, add the grated lemon zest, juice, salt, vanilla extract, and continue mixing. Add the egg yolks one at a time, mixing continuously with the beaters.
Pour in the sifted dry ingredients (flour, potato starch, and baking powder) and incorporate using the spatula. Carefully fold in the whipped egg whites, and once well combined, pour the batter into a pan lined with parchment paper. Bake in the middle of the oven for 45 minutes. Turn off the oven and leave the cake inside for another 5 minutes with the door ajar. Once cooled, turn the Lemon Paradise Cake onto a plate and sprinkle with powdered sugar.
