So far, it has been on my Easter table. Unfortunately, it disappeared from the plate in the blink of an eye, so last Christmas I decided to increase the portion of ingredients and baked the cake on a baking tray. It turned out great because I added one more ingredient that affects its moisture. Besides, the baking finally lasted for several days.
To obtain a moist lemon cake, I add natural yogurt to the mixture. This inconspicuous ingredient does the job in this recipe. The remaining products are the same as for lemon cake, but with increased quantities.
What ingredients do we need to make lemon cake? Here is the list:
- 300 g of wheat flour;
- 270 g sugar;
- 250 g of butter at room temperature;
- 6 eggs at room temperature;
- 2 lemons;
- 2 tablespoons of natural yogurt;
- 2 teaspoons of baking powder;
- a pinch of salt.
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To make lemon cake, first I wash the lemons thoroughly under warm water, dry them, grate the zest and squeeze the juice.
In the next step, I separate the egg whites from the yolks, pour them into a clean, dry bowl and beat them with a mixer, gradually adding half of the sugar. Mix everything until stiff and shiny foam is obtained.
In a separate bowl, cream the butter and sugar until light and fluffy. I add 1 yolk at a time and keep mixing. Then I add lemon juice, zest and finally natural yogurt. I mix everything until a uniform mass is obtained.
Then I sift the flour and baking powder into a bowl and mix everything until the ingredients are combined. Finally, I add the beaten egg whites to the mass. You need to gently mix them in with a silicone spatula.
Pour the prepared mass onto a 25×30 cm baking tray, previously lined with baking paper. Bake the lemon cake in an oven preheated to 180 degrees for 40-45 minutes..
After this time, I remove the tray from the oven and set it aside for 15 minutes. Then I take the cake out and leave it to cool completely on a rack.
When the Easter cake cools down, I cover it with icing and decorate it with grated lemon peel.. There’s nothing stopping you from sprinkling them with powdered sugar.
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I eat it instead of regular yogurt or skyr. It is healthier and easily digestible
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