This lemon cake is incredibly light and fluffy, thanks to its unique preparation method which involves no butter or oil. Instead, the cake gets its richness from cream and its lightness from whipped egg whites. The fresh lemon juice and zest give it a delightful citrus flavor that’s perfect for any occasion. Whether you’re serving it at a gathering or enjoying a slice with your afternoon tea, this cake is sure to impress.
Table of Contents
- Introduction
- Ingredients
- Step-by-Step Instructions
- Preparing the Batter
- Baking the Cake
- Finishing Touches
Ingredients
For this fluffy lemon cake, you will need the following ingredients:
- 4 egg whites
- 4 egg yolks
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 200 grams powdered sugar (divided)
- 250 grams flour
- 2 teaspoons baking powder
- 1 lemon (juice and zest)
- 200 ml cream
Step-by-Step Instructions
Preparing the Batter
- Whip the Egg Whites:
- In a clean, dry bowl, add the 4 egg whites and a pinch of salt.
- Using an electric mixer, whip the egg whites until they form soft peaks.
- Gradually add 80 grams of the powdered sugar while continuing to whip until the egg whites are glossy and form stiff peaks. Set aside.
- Mix the Egg Yolks:
- In a separate bowl, beat the 4 egg yolks with the remaining powdered sugar until the mixture is pale and fluffy.
- Add the vanilla extract, lemon zest, and lemon juice to the egg yolk mixture. Mix until well combined.
- Combine Wet Ingredients:
- Gradually add the cream to the egg yolk mixture, mixing until smooth and well incorporated.
- Sift Dry Ingredients:
- In another bowl, sift together the flour and baking powder.
- Gradually add the dry ingredients to the egg yolk mixture, folding gently to combine. Do not overmix.
- Fold in Egg Whites:
- Carefully fold the whipped egg whites into the batter in three additions. Use a spatula to gently fold until just combined, being careful not to deflate the batter.
Baking the Cake
- Prepare the Pan:
- Preheat your oven to 160°C (320°F), using both the top and bottom heating elements.
- Grease and flour a cake pan, or line it with parchment paper.
- Bake:
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
Finishing Touches
- Dust with Sugar:
- Once the cake has cooled completely, dust the top with powdered sugar for a simple yet elegant finish.
Serving Suggestions
This fluffy lemon cake is perfect on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. For a more decadent option, drizzle it with a lemon glaze or serve it with fresh berries. Its light and refreshing flavor makes it an ideal dessert for spring and summer gatherings.
Tips and Tricks
- Egg Whites: Make sure your bowl and beaters are completely clean and dry before whipping the egg whites. Any grease or moisture can prevent them from whipping properly.
- Folding Technique: Be gentle when folding the egg whites into the batter. Use a spatula to fold in a figure-eight motion to maintain the airiness of the batter.
- Lemon Zest: For the best flavor, use fresh lemon zest. Avoid the white pith, as it can be bitter.
This fluffy lemon cake is a delightful treat that is both light and flavorful. With its soft texture and refreshing lemon taste, it’s perfect for any occasion. Whether you’re an experienced baker or a novice in the kitchen, this recipe is easy to follow and yields impressive results. Enjoy baking and sharing this lovely cake with your loved ones!
