FAQ:
Can I use whole wheat flour for this cake? Yes, whole wheat flour can be used as an alternative to regular wheat flour. However, keep in mind that the dough may be a little drier, so you may want to add a little more milk or butter.
Can I use another fruit instead of lemon? Yes, this lemon cake can be made with other citrus fruits, such as oranges. Simply substitute orange juice and zest for the lemon juice and zest.
Can I make a muffin cake? Of course! Lemon cake can be easily made into muffins. In this case, baking usually takes about 20-25 minutes. It is worth checking the degree of doneness with a stick.
Can I add more sugar to my cake if I like sweeter desserts? You can add more sugar to the batter, but keep in mind that too much sugar can affect the texture of the batter. Usually, lemon cake has a balanced taste, thanks to the citric acid.
Is lemon cake suitable for people on a gluten-free diet? Yes, lemon cake can be made gluten-free with gluten-free flour, such as a mixture of rice flour, corn flour or potato starch.
Lemon cake is an easy way to make a delicious and aromatic dessert. Its moist structure, citrus flavor and ease of preparation make it the perfect choice for any occasion, from everyday afternoon tea to special holidays.
Powdered sugar for dusting (optional)
Preparation:
Preparation of ingredients:
Preheat the oven to 180°C fan-assisted. Line a 20×20 cm (or similar) baking tin with baking paper or butter.
Wash the lemons thoroughly and grate the zest. Then squeeze the juice from one lemon.
Mix the ingredients:
In a large bowl, whisk together flour, baking powder, sugar and salt. In a separate bowl, whisk together eggs, milk, melted butter, lemon juice and vanilla extract. Add to dry ingredients and mix until smooth.
Citrus Addition:
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