Lemon loaf cake

Name: Lemon loaf cake
Ingredients: 4 large eggs; 1/4 teaspoon salt; 200 g sugar; 1 packet vanilla sugar; 3 tablespoons oil; 2 medium lemons; 1 tablespoon vanilla essence; 3 tablespoons water; 1 packet baking powder; 200 g flour; 10 g icing sugar

Dessert - Lemon loaf cake by Julieta E. - Recipia

Lemon loaf cake bakes for 45-50 minutes and comes out fluffy, with a thin, golden crust. The beaten egg whites, lemon juice and zest give the crumb an airy texture and a bright citrus flavor. I prefer to cut it into thin slices, about one centimeter thick. Prep: 20 minutes. Cook: 45-50 minutes. Rest: 60 minutes. Total time: 125-130 minutes. Servings: 10. Approximately 225 kcal and 5 g protein per serving.

Ingredients

4 large eggs
1/4 teaspoon salt
200 g sugar
1 packet vanilla sugar
3 tablespoons oil
2 medium lemons
1 tablespoon vanilla essence
3 tablespoons water
1 packet baking powder
200 g flour
10 g icing sugar

Preparation

1. Separate the eggs. Beat the egg whites with 1/4 teaspoon salt until they double in volume, then add the sugar and vanilla sugar and beat until the sugar dissolves. 2. Beat in the egg yolks one at a time. Add the oil, the zest of the 2 lemons, the vanilla essence and the water, then mix until combined. 3. Mix the baking powder with the juice of the 2 lemons, then add the flour. Add everything to the batter and beat until no lumps remain. 4. Pour the batter into a loaf pan lined with baking parchment. Bake in a preheated oven at 180°C for 45-50 minutes, until a toothpick inserted in the middle comes out clean. 5. Leave the cake to cool for about 60 minutes, then dust it with icing sugar.

Notes

Keep the cake in a sealed container in the fridge for up to 3 days; take a slice out shortly before serving so it isn't cold. For a different flavor, you can replace the vanilla essence with the same amount of vanilla extract. The cake contains gluten and eggs. I serve it with black tea, with nothing else on the side. Zest only the yellow part of the lemon, because the white layer underneath can taste bitter. Thin-skinned, fragrant lemons are easier to zest than thick-skinned ones. Eggs taken out of the fridge ahead of time mix into the batter more easily. A dark pan browns the crust faster, so keep an eye on the cake toward the end of the baking time.