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


  • 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.


Step 1

Melt the butter and let it cool to room temperature. Ensure the butter is not too hot when adding to the mixture, to avoid cooking the eggs.

Step 2

Separate the yolks from the whites.

Step 3

In a separate bowl, beat the yolks with sugar until the mixture turns pale and creamy. Gradually add lemon zest, lemon juice, melted butter, and the combined flour with baking powder. Mix well at each stage to avoid lumps.

Step 4

Separately, beat the egg whites with a pinch of salt until stiff peaks form. This will be easier if the egg whites are at room temperature.

Step 5

Gently fold the beaten egg whites into the batter in several additions. Use a spatula to fold in the whites to maintain as much air as possible.

Step 6

Grease a cake tin with butter and lightly sprinkle with flour, then pour in the batter. You can line the bottom of the tin with parchment paper for easier removal.

Step 7

Bake in a preheated oven at 338-356°F (170-180°C) for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Start checking at the 30-minute mark to avoid overbaking.

Step 8

Cool the cake completely before sprinkling it with powdered sugar. For a decorative touch, add some more lemon zest on top.


Picture this: a sunny afternoon ☀️, a gentle breeze, and a slice of this heavenly lemon cake on your plate 🍰. Whether you're serving it with a dollop of whipped cream or a scoop of vanilla ice cream, this cake is going to be a hit. For an extra touch, garnish with lemon slices or a sprinkle of zest - because who doesn't love a bit of drama on their dessert? If you’re hosting, pair it with a freshly brewed pot of green tea 🍵 or a glass of champagne 🥂 for an elegant twist. Either way, this lemon cake is primed to **steal the show** at any gathering!


Gluten-Free Variation: 🚫🌾 Swap the regular flour with gluten-free all-purpose flour in the same ratio. Ensure your baking powder is also gluten-free to keep the cake celiac-friendly. Yum! Vegan Variation: 🌱 Instead of eggs, use flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg). Substitute regular butter with vegan butter and enjoy the same fluffy texture and fantastic flavor! 🎂


  • 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.

Nutrition facts

Lemon ring cake
Recipe Yield:8 servings
Calories:Per serving
Calories (Min - Max):210 - 240
Total Fat:10g
Saturated Fat:6g
Total Carbohydrate:28g
Total Sugars:16g