Soft Lemon Cake: Super moist, amazing taste…
Lemon Cake Soft and easy fragrant with all its aroma that already in baking will be released in the house. I love baking cakes and cake recipes with lemons are among my favorites, it is the citrus fruit that is most used to flavor cakes, plumcakes, muffins and doughnuts and has always been a must for me. The lemons I use, when I am lucky are the ones from the coast with lots of peel, the most fragrant but in general the organic ones.
Ingredients :
- 280g (2¼ cups) ’00’ flour or all-purpose flour
- 180g (¾ cup + 2 tbsp) caster sugar or granulated sugar
- 4 large eggs
- 2 lemons, zested and juiced
- 125g (½ cup) plain yogurt
- 120ml (½ cup) sunflower oil
- 16g (1 tbsp) baking powder
How to prepare soft Lemon Cake:
- Place the eggs (best at room temperature) in a bowl.
- Let’s whisk them for 3-4 minutes until frothy and aerated.
- We add the seed oil , continuing to whisk all the time.
- We combine the yogurt and then add the zest and juice of the two lemons.
- We add the flour and baking powder sifted together and continue to whisk.
- Let’s pour the mixture into the baking dish buttered and floured only underneath and bake at 180° hot and static oven for about 40 min or 170°C (340°F) ventilated oven 40 min.
- Once ready let’s take it out of the oven and let it cool completely in the pan.
- Once the Soft Lemon Cake is cold let’s serve it maybe adding a dusting of powdered sugar on top.
Bon Appétit!
