The best LEMON CAKE

Posted: December 14, 2020 by mm

Just received home kilos of bio lemons from Italy that turned to be cakes, homemade marmalades and shots!

Here’s the first result: a super easy cake with no butter!

LEMON SHEET CAKE RECIPE

INGREDIENTS

• For the base

250 g of plain flour 0
2 eggs
100 g of granulated sugar
1/2 organic lemon
2 level teaspoons of baking powder
80 ml of peanut or sunflower oil
a pinch of salt

• For the lemon cream

2 organic lemons
2 eggs
80 g of granulated sugar
250 ml of whole milk
30 g of flour 0
• For the decoration:

Powdered sugar for decoration

PROCEDURE

Prepare the dough. Sift the flour and the baking powder into a large bowl, add the sugar, the lemon zest and a pinch of salt. Mix and arrange them in a fountain.

Place the eggs and the oil in the center, mix the ingredients always with a fork, so as to obtain a grainy mixture.

Transfer the dough to a pastry board and knead it with hands without exceeding: if it is too sticky, add a little more flour. Form a ball, wrap it in cling film and let it rest in the fridge for 15-20 minutes.

The cream. Wash the lemons thoroughly, grate the zest and squeeze the juice, mixing them in a small bowl.

With a hand whisk, beat the eggs with the sugar, without whipping them too much. Slowly add the sifted flour, then pour in the milk, the lemon juice and the zest, stir so to mix the ingredients well.

Take the dough back, flour it, place it on a sheet of baking paper and roll it, forming a square at least 1 cm thick. Transfer it together with the paper into a 20 cm square mold, also coating the edges well.

Prick the bottom of the dough, pour in the prepared cream and level it.

Bake the cake in a preheated oven at 180 ° C (static function) for about 30-35 minutes, until the surface is just golden, then take it out of the oven.

When the cake has cooled, sift the cake with powdered sugar and serve cut into squares.

BUON APPETITO!