Updated: May 26, 2020
Preparation: 20 minutes
Cooking: 45 Minutes
Portion : 8 Persons
Ingredients for 22 cm mold: Flour 250 g Sugar 200 g Eggs (about 3 medium) 170 g Seed oil 120 g Lemon juice 100 g Lemon zest 2 Baking powder for sweets 16 g Salt up to a pinch
To butter and to Seal Butter to taste Icing sugar to taste
To prepare the soft lemon cake, first squeeze the juice of one lemon you will need 100 g.
Then start to work with the electric whisk the eggs with the sugar.
When you have obtained a frothy mixture, pour the oil flush.
Also add the zest of 2 lemons and the juice you squeezed.
Work again with the whisk to mix everything.
Sift the flour with baking powder into another bowl and add the powders to the mixture one spoon at a time.
Work again to incorporate the powders homogeneously.
Now you can grease a 22 cm diameter mold and pour the mixture inside.
Bake in a preheated static oven for 50 minutes at 170 °.
Try the toothpick before turning out the cake, then let it cool 10 and gently turn it out. Cool completely on a wire rack, then sprinkle the surface with icing sugar.
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