Lemon Cake

Hey there, food lovers!

This week, I'm sharing a lemon cake recipe. ;o)

Yes, just a cake. Sometimes it's good to go back to simpler recipes, a return to basics.

So here is my lemon cake, lactose-free. Or with lactose if you prefer. ;o)

For a 22 cm cake, you will need:

- 200gr of flour

- 50gr of extra fine almond powder

- 120gr of brown sugar

- 6gr of baking powder

- 5gr of baking soda

- 180gr of lemon yogurt (soy or dairy)

- 2 eggs

- 60gr of honey

- 50gr of rapeseed oil

- the juice of 1.5 lemons

- the zest of 2 lemons

Let's get started with the recipe

In your mixing bowl, add 200gr of flour and 50gr of extra fine almond powder.

Add 120gr of brown sugar and 6gr of baking powder.

Weigh 5gr of baking soda using the scale spoon and mix everything together with a spoon.

Then add 180gr of yogurt. I used a soy lemon yogurt (as I am lactose intolerant), but you can easily use a regular lemon yogurt.

Continue by adding 2 eggs and 60gr of honey.

Add 50gr of rapeseed oil, the zest of 2 lemons and the juice of 1.5 lemons.

I used my magic grater to zest my lemons very finely.

Preheat your oven to 170°C, fan-assisted.

Whisk your mixture for 5 minutes at medium speed.

In the meantime, grab an adjustable loaf pan and set it to 22 cm in length.

Spray your loaf pan with non-stick spray so your cake doesn't stick when unmoulding. ;o)

Once your batter is well mixed, pour it into your loaf pan.

Then place your pan in the oven preheated to 170°C, fan-assisted for 45-50 minutes.

After 45-50 minutes, insert a skewer into the centre of your cake to check if it's done. If so, remove it from the oven and let it cool for a good hour before unmoulding.

This is an ultra easy recipe that is perfect for a snack. Enjoy it once cooled if you can resist. ;o) The lemon flavour is more pronounced once the cake has cooled down.

I hope this recipe makes your mouth water!

I went for a plain cake, with no icing to avoid adding an extra layer of sugar. You can easily add an icing if you like. ;o)

Have a lovely Sunday!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.