Lemon cake

Name: Lemon cake - Caterina M.
Ingredients: 5 eggs from a lemon; juice from a lemon; a handful of raisins; 30g of melted or very soft butter; 6 tablespoons of flour (if the eggs are large; you may need to add an extra tablespoon); a pinch of baking powder; 6 tablespoons of sugar; powdered sugar for dusting.

Dessert - Lemon cake by Caterina M. - Recipia

Lemon Cake – a quick and delicious dessert Who doesn’t love the fresh aroma of lemon in baked goods? Lemon cake is a perfect choice for those who want to enjoy an easy-to-make dessert that is full of flavor. With a fluffy texture and a perfect balance of sweetness and acidity, this cake will surely become one of your favorites. Let’s see together how we can prepare this delicacy step by step! Preparation time: 15 minutes Baking time: 35-40 minutes Total time: 55-60 minutes Servings: 8 Ingredients: - 5 eggs (preferably at room temperature) - Zest of one lemon (make sure it’s organic for a more intense flavor) - Juice of one lemon (about 50 ml) - A handful of raisins (you can use golden or black raisins, depending on your preference) - 30 g melted or very soft butter (you can use unsalted butter for a milder taste) - 6 tablespoons of flour (if the eggs are large, you can add an extra tablespoon) - A pinch of baking powder (about 5 g) - 6 tablespoons of granulated sugar (if you prefer, you can also use brown sugar for a deeper flavor) - Powdered sugar for decoration Necessary utensils: - A large bowl - A mixer (or whisk for those who prefer the classic method) - A wooden spatula - A loaf pan (standard size 25x10 cm) - Baking paper - A citrus grater Step-by-step instructions: 1. Preparing the ingredients: Start by separating the egg whites from the yolks. Make sure the bowl you will use to beat the egg whites is perfectly clean to achieve a firm foam. 2. Mixing the yolks: In a large bowl, add the yolks, soft butter, 3 tablespoons of sugar, and lemon zest. Mix well with a mixer or spatula until the mixture becomes smooth and creamy. 3. Adding the flour: Gradually incorporate 3 tablespoons of flour into the same mixture. Make sure to mix well to avoid lumps. 4. Activating the baking powder: In the lemon juice, add the baking powder and let it activate for a few minutes. You will see bubbles forming – this is the sign that it’s ready to use. 5. Combining the ingredients: Add the activated lemon juice to the yolk mixture and mix well. Then gently fold in the remaining flour. Now we have a delicious and aromatic base for our cake! 6. Beating the egg whites: In another bowl, beat the egg whites until foamy. Gradually add the remaining 3 tablespoons of sugar, continuing to beat until you achieve a firm and glossy meringue. This step is essential to give the cake a fluffy texture. 7. Combining the mixtures: Start gently incorporating the meringue into the yolk mixture using a spatula. Here, it’s important to mix with gentle up-and-down movements to avoid losing air from the egg whites. Also, add the raisins, mixing gently. 8. Preparing the pan: Meanwhile, prepare the loaf pan by lining it with baking paper. This step will make it easier to remove the cake from the pan after baking and will prevent sticking. 9. Baking the cake: Pour the mixture into the prepared pan and level the surface. Preheat the oven to 145 degrees Celsius (medium heat) and bake the cake for 35-40 minutes. To check if it’s done, you can insert a wooden skewer in the center; it should come out clean. 10. Cooling and serving: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Before serving, dust it with powdered sugar for an elegant look and an extra touch of sweetness. Serving suggestions: Lemon cake is delicious both warm and cold. You can serve it alongside a scoop of vanilla ice cream or with a berry sauce for a contrast of flavors. Additionally, a cup of green tea or mint tea will perfectly complement this culinary experience. Variations: If you want to experiment, you can add chopped nuts or almonds for an interesting crunch. Replace the raisins with blueberries or raspberries for a fruitier cake. You can also try adding a few drops of vanilla essence for an extra flavor boost. Nutritional benefits: This lemon cake contains protein from the eggs, carbohydrates from sugar and flour, as well as vitamins and antioxidants from lemon, which is known for its beneficial properties for immunity. Depending on the servings, each slice has about 180 calories, providing a satisfying snack without overdoing it on calories. Frequently asked questions: 1. Can I use another type of sweetener? Yes, you can experiment with natural sweeteners like honey or maple syrup, but you will need to adjust the amount to achieve the same sweetness. 2. What if I don’t have raisins? You can use other dried fruits or even dark chocolate for an even more decadent flavor. 3. How can I store the cake? This cake keeps well at room temperature in an airtight container for 2-3 days. You can also freeze it to enjoy later. Now that you have all the necessary information, all that’s left is to get cooking! Lemon cake is perfect for any occasion, whether it’s a party, a family meal, or simply to treat yourself. Enjoy every bite and don’t forget to share this recipe with your loved ones!

Lemon cake

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