Lemon cake recipe
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A light and lemony sponge, this cake gets its airy texture and fine crumb from the meringue I fold into it. A step away from the classic buttery lemon cake, this sophisticated and delicate sponge is a refreshing change. I do bring hints of a classic lemon cake into this recipe sometimes by layering the cake batter with lemon curd to give an intense and gooey lemon flavor. Either way, it’s divine!
Ingredients:
- 100g flour
- 2g baking soda
- 2g salt
- 200g +15g sugar
- 3 eggs, separated
- Pinch of cream of tartar
- 45g vegetable oil
- 60ml greek yogurt
- 20ml lemon juice
- Zest of 1 lemon
- 5ml vanilla essence
Method:
- Preheat the oven to 165’ and prepare an 8-inch cake pan with butter and flour.
- Sift the dry ingredients ( Flour, baking soda and salt).
- In a bowl, whisk the egg yolks, add 200g of the sugar till fluffy, slowly drizzle the oil in.
- Add the lemon juice, zest and vanilla extract.
- Add the dry ingredients and mix well.
- In a separate bowl, whisk the egg whites till soft peaks form. Add the cream of tartar.
- Gradually add the 15g of sugar into the whipping egg whites till a glossy and firm meringue is formed.
- Gently mix the meringue into the cake batter in 3 inclusions with a rubber spatula till completely mixed.
- Be careful so as to not kill the aeration of the meringue.
- Transfer to cake pan and bake for about 30-35 minutes until the cake tester comes out clean.
- Alternately, to make a richer version - Pour Half the cake batter into the cake pan, pipe in lemon curd and spread over the cake batter. It should be a nice thick layer away from the edges of the cake pan; finish with the rest of the cake batter on top and bake for about 30-35 minutes.