A soft, fragrant and light lemon cake made with lemon juice and zest, perfect for breakfast or a delicious homemade snack.
Beat the eggs with the sugar until you obtain a light, airy and frothy mixture.
Add the oil, milk, lemon juice and grated lemon zest, then mix well.
Sift the flour, potato starch and baking powder, add the salt and incorporate them gradually until you obtain a smooth, lump-free batter.
Pour the batter into a pan lined with parchment paper and bake in a conventional oven at 180 °C for about 40 minutes. Check for doneness with a toothpick, then allow to cool completely.
Cake pan
Parchment paper
Store at room temperature under a cake dome for 2 days. In the refrigerator, it keeps for up to 4 days, well covered to prevent it from drying out.
Use an organic, untreated lemon, since the zest is also used in the recipe. Allow the cake to cool before slicing it to obtain more even slices.
Italia
| Energy (kcal) | 284.57 |
| Carbohydrates (g) | 42.64 |
| of which sugars (g) | 23.85 |
| Fat (g) | 11.55 |
| of which saturates (g) | 1.76 |
| Protein (g) | 4.26 |
| Fibre (g) | 0.78 |
| Salt (g) | 0.18 |
