Lemon cake

Lemon cake – a fluffy and aromatic dessert, perfect for indulgent moments alongside a cup of tea or coffee. This simple yet delicious recipe will bring a smile to your face and turn any occasion into a special moment. Whether you want to sweeten an ordinary day or impress your guests, lemon cake is the ideal choice. Let's venture into the world of flavors and discover together how to prepare this wonderful dessert.

Preparation time: 20 minutes
Baking time: 30-40 minutes
Total time: 60 minutes
Number of servings: 8

Ingredients:
- 5 eggs
- 1 cup of sugar
- 1 cup of flour
- 1/2 cup of oil
- 1 packet of vanilla sugar
- Grated zest from 1 large lemon
- Juice from 1 large lemon
- 1 baking powder
- 2 tablespoons of raisins (optional, but recommended)

Brief history:
Lemon cake is a recipe that has been passed down through generations, becoming a symbol of simple yet refined desserts. The lemon, with its vibrant aroma and freshness, adds a special note to this classic dessert, making it a perfect choice for any time of the day. Over time, this cake has been adapted and improved, with each housewife adding her own touch.

Preparing the lemon cake – Step by step:

1. Preparing the pan and oven:
Start by lining a loaf pan with parchment paper or greasing it, then preheat the oven to 180°C (medium heat). This step is essential to prevent the cake from sticking to the pan.

2. Separating the eggs:
Crack the 5 eggs and separate the egg whites from the yolks. Make sure the bowls are clean and dry, as any trace of fat can prevent the egg whites from whipping properly.

3. Beating the egg whites:
In a large bowl, beat the egg whites with an electric mixer on high speed until you achieve a stiff foam. This is the moment when air is incorporated, and the cake will become fluffy. Gradually add the sugar (1 cup) and lemon juice, continuing to mix until the mixture becomes glossy and firm.

4. Preparing the yolks:
In another bowl, whisk the yolks with the oil (1/2 cup) until you obtain a creamy paste similar to mayonnaise. Add the grated lemon zest and mix well. Here, you can opt for an organic lemon, as its zest will add an intense and natural flavor.

5. Combining the ingredients:
Add the yolk mixture over the beaten egg whites in small portions, gently folding with a spatula to avoid losing the air from the egg whites. This is a crucial step to maintain the fluffy texture of the cake.

6. Incorporating the flour:
Sift the flour (1 cup) together with the baking powder (1 baking powder) over the egg mixture. Gently mix with upward movements to combine the ingredients without losing the air from the egg whites.

7. Adding the raisins:
If desired, you can add 2 tablespoons of raisins to the mixture for extra flavor and texture. Make sure to soak them in warm water for 10 minutes beforehand to hydrate.

8. Pouring the mixture into the pan:
Carefully pour the mixture into the prepared pan. You can level it gently with a spatula.

9. Baking:
Place the pan in the preheated oven and bake for 30-40 minutes. Do not open the oven door in the first 15 minutes; let it bake evenly. When done, the cake will be golden on the edges and pass the toothpick test – it should come out clean.

10. Cooling:
Once the cake is baked, let it cool in the pan for 10-15 minutes, then remove it to a wire rack to cool completely. This step will help prevent it from becoming soggy.

11. Serving:
Before serving, you can sprinkle powdered sugar on top for an elegant appearance. The lemon cake pairs perfectly with a cup of aromatic tea, bringing a note of freshness in every bite.

Practical tips:
- Choose fresh ingredients: Use fresh eggs and ripe lemons for the best flavors.
- Vegan option: You can replace the eggs with a mixture of 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg.
- Delicious additions: Experiment with adding chopped nuts or chocolate to diversify the flavor.
- Storage: The cake keeps well at room temperature for 2-3 days in an airtight container.

Frequently asked questions:
- Why is the cake left to cool in the pan?: This step helps retain internal moisture and prevents cracking on the surface.
- Can I use whole wheat flour?: Yes, but you should adjust the amount of liquid as whole wheat flour absorbs more moisture.
- How can I avoid a wet cake?: Make sure not to open the oven door in the first 15 minutes and respect the baking time.

Delicious combinations:
The lemon cake pairs wonderfully with vanilla ice cream, a berry sauce, or even a dollop of whipped cream. It can be served as a simple yet elegant dessert, accompanied by fresh lemonade or a lemon cocktail.

Now that you have all the necessary information, it's time to put on your apron and start your culinary adventure! Your lemon cake will surely become a favorite among family and friends. Enjoy every moment and don't forget to share the result with your loved ones!