The Traditional Lemon Cake Revisited
Are you having a party for your kids and a few friends any soon? Are you having friends over for tonight souper? It's Sunday and you would like to have a nice slice of home made cake with you tea? Here's a really simple lemon cake recipe, that will be fluffy and light, guarantee! Usually lemon cake are made in a rectangle mold, here you will have a round version of it. I've made this cake many times for a few years, when you add yogurt to your lemon cake, it has a wonderful consistency.
Material & Ingredients (for 8 pers.)
- A mixer
- A bowl (to mix the ingredients in)
- a round mold
- 1 individual natural yogurt (keep the cup, it's your measurement tool)
- 2 eggs
- 2 (yogurt) cups of sugar
- 3 (yogurt) cups of flour
- A half (yogurt) cup of oil (any kind you want)
- The juice of a half of a lemon
- A half tea spoon of baking powder
Mix All The Ingredients in The Bowl
Step 2: Put Your Preparation in Your Mold
Step 3: Cook it at 180°C for 35 minutes
Depending of your oven, cooking time may be 5 minutes more, or 5 minutes less. To see if it's cook use a knife, plant it the middle of the cake, nothing should stick on it when you remove it.
Step 4: A Quick Little Lemon Sirup to Make Your Cake Shiny and More Tasteful
During the time your cake is in the oven, I suggest (it's not necessary) to make a little lemon syrup.
Material & Ingredients:
- 1 smal casserole
- 100 gr of sugar
- the juice of half of a lemon
- 10cl of water (it should cover the sugar)
Take your lemon cake out of the oven 5 minutes before the cooking is done. With a big tooth pic make 10-15 wholes all over your cake. Pour the syrup on top of your cake and make sure it covers it all. Use a knife to go around the cake to make sure no syrup will stuck on the sides. Put your cake back in the oven and use the broil option to make your cake all shiny.
Hope you'll enjoy it! Bon appétit!