Light Lemon Cake

    A lovely light lemon cake, very simple to make when you don't feel like making something more elaborate. It's good either with or without icing.

    54 people made this

    Serves: 10 

    • 2 cups (250g) cake flour
    • 1 1/4 cups (270g) white sugar
    • 3 teaspoons baking powder
    • 3/4 teaspoon salt
    • 3 egg whites
    • 1 cup (250ml) milk
    • 1 teaspoon lemon essence
    • 1/2 cup copha

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 190 degrees C. Lightly grease and flour two 20cm round cake tins.
    2. Sift together the flour, 1 cup of the sugar, the baking powder and the salt.
    3. Beat the egg whites until stiff but still moist. Gradually beat in 1/4 cup sugar until soft peaks are formed.
    4. Add the milk, lemon essence and copha to the flour mixture, beat for 2 minutes, scraping bowl while beating. Fold in the egg whites and pour batter into prepared pans.
    5. Bake for about 25 minutes. Remove from pans and let cool. Fill with lemon filling and sprinkle icing sugar over the top or ice if desired.

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