A light lemon cake, free from milk, gluten and nickel, perfect for a tasty snack.
Whisk the sugar and eggs with electric beaters.
Add the liquid ingredients, grated lemon zest and the remaining ingredients as in the recipe to the bowl. Work for a few seconds with electric beaters.
Line the pan with baking paper, pour in the batter and, if you like, you can add 2 tablespoons of dark chocolate.
Preheated static oven, 180 degrees, bake for 20/30 minutes depending on your oven. I recommend covering the surface with a sheet of baking paper for the last 10 minutes.
Store in a cool, dry place.
Excellent served with a cup of hot tea.
Italia
| Energy (kcal) | 299.17 |
| Carbohydrates (g) | 55.65 |
| of which sugars (g) | 4.08 |
| Fat (g) | 6.27 |
| of which saturates (g) | 1.82 |
| Protein (g) | 7.09 |
| Fibre (g) | 0.5 |
| Salt (g) | 0.44 |
