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light Lemon cake

light Lemon cake


  • 2 Organic lemons
  • 0.03963 gallon - 15 cl of Semi-skimmed milk
  • 3.5274 ounce - 100 g of Flour
  • 2 Eggs
  • 1.7637 ounce - 50 g of Fructose powder
  • 1.41096 ounce - 40 g cornflour
  • 1 tablespoon of Sunflower oil
  • 1 tablespoon
  • 1 bag of Chemical yeast


  • Preheat oven to 160 ° C.
  • Wash and zest lemons, then squeeze them to get the juice.
  • In a salad bowl, mix the flour with corn flour and baking powder.
  • Break the eggs to separate the whites from the yolks.
  • Beat the egg yolks with the fructose, then stir in the oil and milk, mix well.
  • Pour this mixture into the bowl and mix.
  • Beat the egg whites with electric mixer, add the zest of the lemons.
  • Add this mixture to the mixture in the salad bowl, then add the lemon juice, and mix again to obtain a smooth and homogeneous paste.
  • Pour the dough into a buttered cake tin and bake the light lemon cake for about 30 minutes.
  • Check the cooking with the tip of a knife and allow to cool before unmolding and serving.

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