March 09, 2017
Today, I would like to introduce you to a lemon cake recipe! I love the lemon flavor so much that I don't actually bake it very often as I am afraid the final result will not be up to my standards... I like my lemon treats to be slightly sweet, but also quite tangy! I am a huge fan of lemon tartlets in France, and I am usually disappointed by the ones in the U.S. that I find too sweet and not sour enough! On this note, please feel free to let me know your favorites places in the U.S. for lemon tartlets.
I thought I'd try to bake a simple lemon pound cake today. The recipe is also Passover-friendly if you are observing the holiday, but can be made with regular flour as well.
Ingredients:3 eggs, separated3/4 cup, sugar2 tbsp, water1 1/2 tbsp, lemon zest1 1/2 tbsp, lemon juice1/4 cup, Matzo cake meal (can be replaced with cake flour)1/4 cup, potato starch1/2 cup, walnuts (I made mine without any because I didn't have any at home)
1. Preheat oven to 325F.
2. Beat the egg yolks with the sugar until the mixture is light and fluffy.
3. Add water, lemon zest and the lemon juice and mix all ingredients together.
4. Gradually, add in the cake meal and potato starch.
5. In a separate bowl, beat the egg whites with a pinch of salt until stiff.
6. Gently fold the egg whites into the batter and slowly mix until it is homogeneous.
7. Bake at 325F for about 45 min. Check your cake starting around the 30th min. If a knife comes out dry from the cake, then the cake is ready!
Recipe adapted from the one on the Manischewitz cake meal box.
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