THE lemon cake
if you like a spongy texture and an intense lemony flavor this is your cake!
THE lemon cake
if you like a spongy texture and an intense lemony flavor this is your cake!
Open in Cookpad AppSteps
- 1
Pulse 1st four dry ingredients at speed7 for 5sec or sift them at your regular method
- 2
Whisk oil and sugar lowest speed till well combined
- 3
Add vanilla, then aquafaba to oil and whisk at low speed 2min longer
- 4
Combine milk and lemon juice and keep lemon peel aside
- 5
At lowest speed add flour in 2-3 steps alternating with curdled milk - don't overbeat!
- 6
Oven at 170°C
- 7
Add lemon peel and combine manually
- 8
Fill dough into lined cake pan
- 9
Oblong coffeecake form: bake in oven for 70min
- 10
Baking sheet w/doubled recipe (!): Oventime 35min
- 11
If baked in medium muffin cases and several baking sheets 160°C hot air oven for 18min
- 12
Top must be slightly browned, not caramelized and alleviated
- 13
Let cake cool for an hour in baking sheet / cake form on rack
- 14
Take out of pan and loosen lining yet leaving it on
- 15
Prick top with tooth pick several times
- 16
Pulverize your sugar (or use store bought powdered)
- 17
Stir in lemon juice bit by bit
- 18
Sprinkle in lemon peel
- 19
When right consistency, glaze cake
- 20
Let glaze set for at least 15min
- 21
Enjoy !!!
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