Let yourself be surprised by this simple and quick recipe of lemon cake and get a delicious homemade dessert! If you usually always prepare the same type of cake and you want to innovate with a different recipe, you will love it! In addition to being very easy to do, it has few ingredients, all of them accessible to all audiences and present in most kitchens. Remove in recipes and discover with us how to make a spongy and homemade lemon cake, perfect to serve during the dessert, as breakfast or snack.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make spongy lemon cake: |
| 6 eggs 280 grams of flour (2 cups) 200 grams of sugar (1 cup) 3 tablespoons of oil 1 lemon (the zest) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for children, |
Ingredients to make spongy lemon cake:
1. Alist the ingredients to prepare this lemon cake without yogurt. In this way, you will not only check that you do not lack any of them, but that you will be able to expedite the work during the elaboration of the recipe.
2. Separate the whites from the yolks and reserve them in separate containers. Done this, beat the yolks with the sugar until you integrate these ingredients of the lemon cake.
3. Add the oil and lemon zest and continue beating until a whitish tone is achieved, such as the one shown in the photograph. For these steps you can use electric, manual rods, a spatula …, the utensil you have by hand!
Trick: Keep in mind that the shake time for this homemade lemon cake can vary depending on the utensil you use.
4. On the other hand, to obtain a spongy lemon cake, beat the whites to the point of snow with a pinch of salt to help foam. With electric blender it will not take more than 3 minutes, while manually it will be about 5 minutes or more.
Trick: If you use the lifting of egg whites ready to snow, it will not be necessary to use baking powder, but you can add a teaspoon to the recipe if you want.
5. gradually integrate the clear beaters and the flour into the mixture of yolks and sugar, in an enveloping and very careful way to prevent the mass of this easy and fast lemon cake from losing volume. For this step, we recommend using a spatula, spoon or manual rods.
6. The result must be a homogeneous mixture like the one shown in the image. As you can see, thanks to the clear beaters, the mass of the lemon cake has enough air, a fact that guarantees spongy during the baking. If you want to know more tricks for a soft and spongy cake, do not hesitate to visit our article how to make a spongy cake.
7. grease and flour a mold of 26 cm in diameter and turn the mixture in it.
8. uniformly distribute the mass of the cake to bake evenly. At this point, and approximately 15 minutes before cooking, preheat the oven at 180 ºC with heat up and down.
9. Once the oven is hot, bake the lemon cake with heat only for 40 minutes. After the first 30 minutes, you can activate the heat above to brown the surface. You will know that the cake is ready when entering a wooden or cake stick, it comes out completely clean.
10. Let the lemon cake cool before unmolding. As you can see, it is a spongy lemon cake ideal for any time of the day, easy and fast. What would you accompany him? Leave your comment!
