Lemon cake with starch
4 servings
60 minutes
Lemon cake with starch is a delicate pastry with a rich citrus aroma, perfect for a cozy tea time. This recipe originates from the European tradition of using starch to give the dough lightness and softness. The cake has an amazingly tender texture due to the combination of butter, flour, and starch, while refreshing lemon juice and fragrant zest add a slight tanginess. The vanilla note makes the flavor even more refined. The fluffy and glossy batter is baked to a golden crust while retaining its moisture inside. Such a cake can be served with morning coffee, complemented by berries or icing. Lemon pastries are loved by many for their freshness and versatility: they are suitable for both festive tables and as homemade treats.
1
Keep the products at room temperature and soften the butter.
- Butter: 135 g
2
Mix soft butter with sugar and mash with a fork.
- Butter: 135 g
- Sugar: 150 g
3
Add lemon juice, a pinch of salt, and the zest of one lemon. Whip with a mixer until a homogeneous buttery mass is obtained.
- Freshly squeezed lemon juice: 50 g
- Salt: pinch
- Lemon zest: 1 piece
4
Add one egg at a time, beating until the mixture is smooth and glossy.
- Chicken egg: 3 pieces
5
In a separate container, mix flour, starch, vanillin, and baking powder.
- Wheat flour: 160 g
- Starch: 40 g
- Vanillin: 1 g
- Baking powder (raising agent): 3 g
6
Sift the flour mixture into the oily mixture.
- Wheat flour: 160 g
- Starch: 40 g
- Vanillin: 1 g
- Baking powder (raising agent): 3 g
7
Mix the dough with a spatula or whisk until very fluffy and smooth.
8
Place the lemon cake batter in the mold.
9
Bake the lemon cake according to the classic recipe at 180 degrees until golden brown. Check readiness with a skewer.
