- Servings : 12 slices
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
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Want to drink a tea on a terrace in the sun and it lacks something sweet to accompany? This lemon cake is the solution. It’s easy, very pleasant and fluffy. Try it!
Units: Metric / (Units: US)
- 5 eggs
- 150 grams / (5 1/3 ounces) brown sugar
- 150 grams / (5 1/3 ounces) all-purpose flour
- 1 teaspoon baking powder
- Juice of one lemon
- 1 tablespoon honey
- Zest of one lemon
Preheat the oven to 180ºC / (350ºF). Grease a bundt cake pan (24 x 8 centimeters / (9 1/2 x 3 1/4 inches)) with margarine and dust with some flour.
Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.
In an electric mixer, beat on medium speed the egg yolks, brown sugar and the lemon zest until a quite creamy mixture. Pour the lemon juice and the honey and mix about 2 to 3 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes (the time depends on the oven).
When the cake is cooked, remove from oven and unmold onto a plate. Let cool completely and serve.