Lemon Cake, the Classic Recipe

Here is the classic recipe for lemon cake!

3 extra fresh large eggs

150 g of 00 flour

250 g of sugar

160 ml of milk

150 g of cornstarch

150 ml of seed oil

The zest of three lemons

A sachet of baking powder

Salt

Butter

100 g of sugar for the syrup

The juice of 3 lemons for the syrup

Description

Soft and delicate, the lemon cake is a tasty and genuine recipe that you can prepare for children on the occasion of a snack with their little friends. And not only: the lemon cake is so good that it is perfect to be served on the occasion of a brunch with friends or to be enjoyed at breakfast together with a juice or a glass of squeezed juice.

Preparing the lemon cake will be easy if you follow our suggestions and success will be guaranteed!

Here is the complete recipe for the lemon cake!

6 Medium Yellow Pasta Eggs Raised on Land

Procedure

In a bowl beat the yolks (setting aside the egg whites) together with the sugar to obtain a frothy mixture, to which you will then add the milk. Stir well. Add the sifted flour and cornstarch and mix until you have obtained a homogeneous mixture without lumps. To the mixture now add the seed oil and mix.

Whip the egg whites that you have previously set aside together with a pinch of salt until they are stiff. Now add the egg whites to the other ingredients and mix from bottom to top to prevent them from deflating. Give a touch of flavor by adding the grated zest of 3 lemons and mix well, adding the sifted yeast.

Line a mold with baking paper, butter, flour and pour the mixture into the mold. Bake at 160°C for about 60 minutes and, once cooking is finished, let the cake cool. To prepare the syrup: pour the juice of 3 lemons into a saucepan, add the sugar and bring to a boil.

Then pour the syrup into a bowl and let it cool before pouring it over the lemon cake that you have poked with a toothpick, so that the syrup can be well absorbed. Enjoy your meal!

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