Lemon Cake

To prepare a very simple lemon cake, originally called "lemon pound cake," the original recipe requires equal amounts of flour, sugar, butter, and eggs (1 pound or 0.45 kg). Today, the ratios have changed slightly, and some new ingredients have been added to make the cake even more tender, juicy, and divinely delicious.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • pieces Butter, unsalted

  • 450 g Butter, unsalted

  • 300 g Sugar, white

  • 240 ml Sour cream

  • 1 teaspoon Vanilla, extract, imitation

  • 2 spoons Juice, lemon

  • pieces Lemon zest, fresh

  • 360 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 8 pieces Egg, fresh

Steps

  1. Preheat the oven to 170 degrees Celsius. Grease a larger cake pan with a removable rim (25 cm in diameter) with butter and dust with flour (remove any excess flour). Sift the flour and baking powder into a bowl and mix the two ingredients well.

  2. Cut the softened butter into smaller pieces and place them in a larger bowl. Add the sugar and mix everything together with an electric mixer on medium speed for about 8 minutes, until you get a light and creamy pale yellow mixture. On medium speed, mix in the sour cream, vanilla extract, lemon juice, and lemon zest into the butter mixture.

  3. Then slightly reduce the speed of the mixer and mix in the following sequence: one cup of flour, half of the egg yolks, the second cup of flour, the remaining egg yolks, and the third cup of flour.

  4. Beat the egg whites with an electric mixer until stiff peaks form, then gently and slowly fold them into the mixture in two or three batches using a hand whisk.

  5. Pour the mixture into the prepared pan and spread it evenly with the back of a spoon or spatula, smoothing the top. Tap the pan a few times to remove any large air bubbles. Bake the cake in the preheated oven for 45 to 60 minutes, or until the top is nicely golden brown and a toothpick inserted into the cake comes out clean. After 30 minutes of baking, check the cake, and if the top is already nicely browned, cover it with a piece of aluminum foil or baking paper and continue baking.

  6. Remove the baked cake from the oven and let it cool in the pan for about 30 minutes. Then carefully remove it from the pan and let it cool on a wire rack. Serve the cooled cake on a nice plate or platter, dust with powdered sugar, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 383.1 kcal
  • Fat: 24.38 g
    • Saturated Fat: 14.43 g
  • Carbohydrates: 33.74 g
    • Sugars: 17.49 g
  • Protein: 6.07 g
  • Fiber: 0.41 g