Ingredients
Lemon Cake
- 4 eggs
- 180 grams (6.35 ounces) flour
- 130 grams (4.6 ounces) sugar
- 80 grams (2.8 ounces) butter
- 5 grams (0.18 ounces) baking powder
- 1 lemon (zest and juice)
- 10 grams (0.35 ounces) vanilla sugar
Equipment
- Mixing Bowls:
Use different sizes to separate and beat your egg yolks and whites effectively. Having several bowls handy will make the process smoother.
- Electric Mixer:
An electric mixer will save you time and energy when beating egg whites into a strong foam. A handheld mixer also works well for smaller jobs.
- Spatula:
A good spatula is essential for folding in the beaten egg whites without deflating them. A silicone spatula works best.
- Cake Tin:
Choose a tin that’s easy to grease and sprinkle with flour. A springform pan helps with easy removal.
- Oven:
Ensure your oven is preheated to the correct temperature for consistent baking. Using an oven thermometer can help avoid temperature surprises.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Servings
Variations
Faq
- How do I know when my egg whites are properly beaten?
Beginner tip: Your egg whites are ready when they form stiff peaks that hold their shape when you lift the beaters.
- What can I use if I don't have an electric mixer?
No worries! You can manually whisk egg whites, though it will take longer and require more elbow grease. Patience is key!
- Can I use whole wheat flour instead of regular flour?
Yes, but it will change the cake's texture. Whole wheat flour makes the cake denser, so you might want to use a blend of whole wheat and all-purpose flour.
- How should I store leftovers?
For best freshness, store your lemon cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- What's the best way to fold egg whites into the batter without deflating them?
Be gentle! Use a silicone spatula to fold in thirds – cut through the center, lift the batter from the bottom, and turn it over.
- Can I freeze the lemon cake?
Yes, you can! Wrap the cooled cake tightly in cling film and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.