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.
Ingredients
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
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- Preheat oven to 190 degrees C. Lightly grease and flour two 20cm round cake tins.
- Sift together the flour, 1 cup of the sugar, the baking powder and the salt.
- Beat the egg whites until stiff but still moist. Gradually beat in 1/4 cup sugar until soft peaks are formed.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(81)
Reviews in English (67)
This was really, really good. The texture was fabulous - light bust very moist. I subtituted the lemon extract with about 2 tbsp lemon juice and the rind of 1/2 a lemon, and the shortening with unsalted butter. Oh, and I used skim milk. : ) I'm giving this cake four stars because I felt what really made it amazing (even my father went back for seconds! unheard of!) was the lemon glaze I topped it with (just mix lemon juice, confectioners sugar, and lemon rind) and the lemon ricotta creme I served on the side. The combination was oustanding. For the ricotta creme, I just threw about a cup of ricotta (part skim), tbsp lemon juice, lemon rind from one lemon, 1 tbsp half and half, and maybe 2 tbsp sugar? because you can throw it all in the blender, you can really just adjust to your liking. Wonderful recipe. This is probably the new family favorite! - 26 Apr 2008 (Review from Allrecipes USA and Canada)
Excellent cake-very moist. I made a couple of substitutions. I didn't have cake flour, so I did 1 3/4 all purpose flour, 1/4 corn starch. Also didn't have shortening, so I used butter instead. I used the zest and juice of two lemons instad of the extract (although possibly didn't need that much zest). Only had skim milk on hand, which worked fine. I iced it with a lemon icing and topped with strawberries. Yum! - 23 Oct 2007 (Review from Allrecipes USA and Canada)
thanks for the great recipe! it's wonderful. however, i would liek to suggest some additions to this recipe. can try adding some lemon zest and fresh lemon juice in place of the lemon extract for a nice lemony taste. - 10 Jun 2006 (Review from Allrecipes USA and Canada)