This easter I made a huge spongy lemon cake for my guests. It was fluffy and moist, delicious and pretty, but it turned out a little to big. Next time I will whisk my eggs less or part it in two and make some lemon fromage or chocolate mousse as filling, just to juice it up a little bit.
Lemon Cake Recipe
240 g (2 sticks) butter
3.5 dl (1.5 cups) light cane sugar
1 vanilla bean
2 tsp baking powder
540 g (4.3 cups) flour
20 g poppy seeds
zest and juice from 2 organic lemons
3.5 dl (1.5 cups) milk
8 egg-whites
Preheat the oven to 160°C (320°F)
1. Whip butter and sugar until light and fluffy
2. Mix the vanilla in the suger/butter
3. In a separate bowl mix together flour and baking powder, then add poppy seeds and lemon zest
4. Add the flour mix, milk and lemon juice in the butter/sugar. Do: wet-dry-wet-dry…
5. In another bowl whip the egg-whites super stiff (you should be able to turn the bowl up side down with out them moving at all)
6. Fold the egg-whites in the batter
7. Grease a baking pan (21-25 cm wide) with some butter and sprinkle it with sugar
8. Bake the cake for 100 to 115 minutes in the middle of the oven
