How to make lemon cake


When preparing sweet, one of the easiest recipes that exist is that of cake or cake, and is that this type of cakes are very simple to make but offer a fantastic result. Cook biscuits It is so simple that even children can help us and thus spend an entertaining time in the kitchen. So don't wait any longer and discover in one of the classics: How to make lemon cake.

45 minutes Low difficulty Ingredients:
  • 5-6 eggs
  • 200 g of leavening flour (includes yeast or baking powder)
  • 200 g of sugar
  • A splash of milk
  • Juice and zest of a lemon
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First of all, to prepare lemon cake you will have to separate the yolks from the egg whites. One of the most traditional ways of doing this is using the eggshells, although it is the least recommended because pieces of shell can fall and even transmit bacteria. Therefore, we recommend consulting our article on:


In the case of yolks, you must put them in a large bowl and then add the sugar in order to beat both ingredients. You can use some manual rods, although it will be much more practical to do it with the electric or mixer. As you beat, you will see how the mixture will change color and the result should be whitish. Next, you must add the juice and lemon zest and a splash of milk, with three tablespoons will suffice.


In another bowl, you must beat and ride snow streaks so that the cake has a much spongy texture. To do this, we recommend that you add a pinch of salt that will help the egg whites rise more easily. As in the previous case, the electric rods will not make the task much easier, although it can also be done manually.


The next step in making your lemon sponge cake will be sift flour to prevent lumps from forming. To do this, you can use a specific baking sieve or a regular fine strainer that you have in your kitchen and using a spoon.

We recommend using baking flour or pastry-specific which already incorporates chemical yeast or baking powder. However, you can also opt for ordinary flour and add your yeast to grow.


Next, you must incorporate the sifted flour into the bowl where you have beaten the yolks and the sugar and stir So that it integrates correctly. By the time you have already poured all the flour, you should also add the egg whites until stiff with snow without stirring too much so that they do not go down, but making sure that the final mixture is homogeneous.


On the other hand, you must grease the mold that you are going to use for your lemon cake, smearing it with a little butter, margarine or oil and, if you want, sprinkling a tad of flour.

Then, you can pour the dough of the lemon cake and make sure it is well distributed. As for the shape or type of mold, you can choose any suitable for baking: with or without a fireplace, metal, silicone, etc.


Finally, you just need to put the Lemon sponge cake in the oven -previously preheated to about 180ºC- and leave it for at least about 40 minutes. After this time, you should prick the cake with a knife or other sharp utensil and check that it comes out clean; otherwise, you will have to bake it a little longer so that it is ready.

Enjoy your meal!

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