Lemon cake is a soft, fragrant dessert, perfect for breakfast or a snack. Its preparation is simple but requires a bit of baking time. The lemon juice and zest give the cake a fresh, tangy flavor.
Soak the raisins in lukewarm water
Meanwhile, place the butter in pieces in a bowl (it should be at room temperature) with the sugar and beat, preferably with an electric whisk, until you obtain a fluffy and frothy 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 raisins and the flour, letting it fall through a small sieve
Separately, beat the egg whites with a pinch of salt until stiff peaks form, then fold them into the mixture little by little, mixing from top to bottom and vice versa
Butter and flour a rectangular baking pan, gently pour in the mixture, level it, and bake for about 50 minutes
Let it cool completely before unmolding, then serve
Cake pan
Grater
Citrus juicer
Store the Lemon cake in an airtight container at room temperature.
It is possible to decorate the Lemon cake with lemon icing and grated lemon zest.
Italia
| Energy (kcal) | 406.63 |
| Carbohydrates (g) | 69.11 |
| of which Sugars (g) | 32.74 |
| Fat (g) | 13.42 |
| of which Saturates (g) | 7.65 |
| Protein (g) | 5.96 |
| Fiber (g) | 1.46 |
| Sale (g) | 0.04 |
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