Lemon cake
4 servings
30 minutes
Lemon cake is a refined delicacy of European cuisine that delights with its delicate texture and rich aroma. Its history dates back centuries when citrus-flavored baked goods became popular among the aristocracy. This cake combines the creamy softness of butter, the lightness of egg whites, and the freshness of lemon zest. Raisins and candied fruits add sweet accents, enriching the flavor. It pairs perfectly with morning coffee or evening tea, while a dusting of powdered sugar gives it an elegant appearance. Lemon cake can be served as a standalone dessert or decorated with icing or berries. Its light tartness awakens the appetite and leaves a pleasant aftertaste, making this dessert a favorite among gourmets.
1
Cream the butter with sugar until fluffy and the sugar dissolves. Then add the egg yolks in two to three additions, beating well, then add grated lemon zest, flour, raisins, and candied fruits, mix everything, and gently fold in the whipped egg whites from the bottom up.
- Butter: 150 g
- Sugar: 1 glass
- Chicken egg: 6 pieces
- Lemon: 0.5 piece
- Wheat flour: 2 glasss
- Raisin: 75 g
- Candied fruit: 50 g
- Vanillin: 0.5 teaspoon
2
Transfer the prepared dough to a greased mold sprinkled with breadcrumbs or flour, and place it in the oven to bake for 30-50 minutes (depending on the thickness of the dough layer). The cake can also be baked in small metal or paper molds for 15-20 minutes.
- Butter: 150 g
- Wheat flour: 2 glasss
3
The finished cake can be sprinkled with powdered sugar on top.
- Sugar: 1 glass