A light lemon cake, free of milk, gluten, and nickel, perfect for a tasty snack.
Beat sugar and eggs with electric beaters.
Add the liquid parts, grated lemon zest, and the remaining ingredients as per the recipe into the bowl. Mix for a few seconds with electric beaters.
Place parchment paper in the mold, pour the batter, and if desired, add 2 teaspoons of dark chocolate.
Preheated static oven, 180 degrees, bake for 20/30 minutes depending on your oven. I recommend covering the surface with a sheet of parchment paper in the last 10 minutes.
Store in a cool, dry place.
Great served with a cup of hot tea.
Italy
| Energy (kcal) | 260.16 |
| Carbohydrates (g) | 42.43 |
| of which Sugars (g) | 4.9 |
| Fat (g) | 7.35 |
| of which Saturates (g) | 2.66 |
| Protein (g) | 7.44 |
| Fiber (g) | 0.4 |
| Sale (g) | 0.39 |
