My version of the lemon cake is a simple, moist cake, which does not crumble when cut, which does not weigh down in the mouth, but leaves a fresh and summery aftertaste that really drives everyone crazy. I am very demanding when it comes to cakes or pastries for breakfast, they must be well balanced both in terms of sweetness and taste and I must say that I really hit the mark with this cake. It is also an ideal base for filled cakes, to be covered with sugar paste or simple cream decoration. I highly recommend lemons, be careful fresh and above all organic; in case you do not find some from your trusted greengrocer, from your plant in the garden or from the neighbor, absolutely do not use the bowl, but only the juice. The flavor will be perfect all the same, but unfortunately it will lose its scent and essence. It is also possible to prepare this soft lemon cake with the thermomix.

Preparazzjoni

1

In a bowl, break the eggs and add the sugar. With the electric whisk at maximum speed, whip the mixture until a light and fluffy cream is obtained.

2

Also add the oil, stirring constantly, then the lemon juice, the peel of both lemons.

3

Finally the flour with the yeast trying to mix well to avoid the presence of annoying lumps in the dough.

4

Pour into a greased and floured mold and bake in a preheated oven at 180 ° for about 40 minutes, always do the toothpick test before removing the cake. Allow to cool completely, remove it from the mold and sprinkle the surface with icing sugar.

Parir

It is possible to fill the lemon cake with creams or jams: my favorite ideas are lemon jam (or citrus fruit if you want to give that extra touch to your breakfast cake), lemon mousse (if I want something extremely delicate), lemon custard (if I need a cake to decorate with both cream and sugar paste).