Creamy lemon cake : Eat Every Day While Losing Weight…
Creamy lemon cake will give you intense emotions, because it is not the classic cake you are used to.
You will notice it at the first bite, because it literally melts in your mouth and the desire to eat another slice right away is great. It is certainly perfect for breakfast, perhaps with a nice cup of warm milk, or as a snack to accompany a nice fresh juice. Incidentally, it does not even contain flour, butter or oil.
Ingredients :
- 350g (1½ cups) plain Greek yogurt
- 250g (1 cup) low-fat ricotta cheese
- 4 large eggs
- 40g (⅓ cup) cornstarch / cornflour
- 55g (¼ cup) powdered sweetener*
- 1 teaspoon lemon zest
- 4-5 drops lemon extract
- 1 teaspoon baking powder
- Powdered sugar for dusting (optional)
*Note: If using regular sugar instead of sweetener, use 110g (½ cup)
How to Prepare Creamy lemon cake:
- To begin, break the eggs into a boule, add the sweetener (or sugar) and beat with electric whips until the mixture becomes frothy.
- Now add the cornstarch and resume beating with electric whips, add the ricotta and mix with a hand whisk, continue with the yogurt and resume mixing.
- Once ingredients have well integrated with each other insert the grated lemon zest and lemon essence, stir with a hand whisk, then integrate the baking powder giving the mixture another turn.
- Once this is done, line a square mold 18 centimeters in diameter with suitable paper (oil or butter it if you prefer) and transfer your mixture.
- Finally put to bake in a preheated oven in static mode for 45 minutes at a temperature of 170°C (340°F), (always check the cake during baking, if the surface starts to brown too much lower the temperature to 150°-160°C).
- When done, wait for the cake to cool, remove it from the mold and dust it with powdered sugar.
Bon Appétit!
