The Lemon Cake is a soft and fragrant dessert, perfect for breakfast or a snack. Its preparation is simple but requires some baking time. The lemon juice and zest give the cake a fresh and tangy flavor.
Soak the sultanas in warm water
Meanwhile, in a bowl, place the butter cut into pieces (it should be at room temperature) with the sugar and beat, preferably with an electric mixer, until you obtain a light and fluffy mixture
Add the egg yolks one at a time, mixing them in evenly
Preheat the oven to 180 degrees
Wash the lemons, grate the zest (only the yellow part), and squeeze them
Add the juice and zest to the butter and sugar mixture
Also add the drained and dried sultanas and the flour, letting it fall through a sieve
Separately, beat the egg whites with a pinch of salt until stiff peaks form, then gradually fold them into the mixture, stirring from top to bottom and vice versa
Butter and flour a rectangular mold, gently pour in the mixture, level it, and bake for about 50 minutes
Allow to cool completely before removing from the mold and then serve
Cake pan
Grater
Citrus juicer
Store the Lemon Cake in an airtight container at room temperature.
You can decorate the Lemon Cake with lemon glaze and grated lemon zest.
Italia
| Energy (kcal) | 293.45 |
| Carbohydrates (g) | 46.08 |
| of which Sugars (g) | 22.02 |
| Fat (g) | 10.37 |
| of which Saturates (g) | 5.62 |
| Protein (g) | 6.18 |
| Fiber (g) | 1.28 |
| Sale (g) | 0.1 |
