125 gr unsalted butter, room temperature
1 cup sugar
2 egg yolks
1/2 cup milk, room temperature
3 tbsp lemon juice
1 lemon zest
1 2/3 cup flour, all purpose
1 tsp baking powder
1/2 tsp salt
3 egg whites, beat until they are stiff
You can use any kind of Cake mold, I used one with a hole in the center.
Beat the butter with sugar until creamy using a wooden spoon in a large bowl. Add in the egg yolks one by one, mix. Add the lemon juice, lemon zest and milk, continue to mix. Mix the flour, baking powder and salt in an another bowl and add slowly into the egg mixture. Mix until the batter is creamy. Slowly add frosted egg whites into the batter, stir using a metal table spoon.
Oil the mold first, then sprinkle 1 tbsp flour in it. Pour the batter into the mold equally using a tablespoon.
Preheat the oven to 375 F. Place the mold on the middle rack. Bake for 35 minutes until toothpick comes out clean. Wait for 15 minutes, then place the cake on the wire rack to cool it down. Serve Lemon Cake with whipped cream and any kind of berries.
Labels: Cakes and Cookies