Vida Recetas Editorial
Lemon cake without yogurt is a classic and fluffy recipe, perfect for snacks or breakfast. This version, which does not contain yogurt, relies on the technique of whipping egg whites to stiff peaks, giving it an airy and light texture. The citrus touch of lemon, both zest and juice, provides freshness and aroma, while brown sugar adds a slightly caramelized flavor. It is ideal for those looking for a simple but delicious dessert, without the need for complicated ingredients.
The recipe is easy, with a clear process: beat the yolks with sugar and liquids, incorporate flour and baking powder, and finally fold in the whipped egg whites with gentle movements to maintain fluffiness. It is baked at 180°C for about 40 minutes, resulting in a golden and tender cake.
This cake can be enjoyed plain, dusted with powdered sugar, or filled with jam, honey, or condensed milk. It is a versatile option that pleases everyone, and its lemon flavor makes it refreshing and aromatic. Perfect to accompany coffee or tea, or to share with family.
Cook
60 min
Servings
8
Separate the whites from the yolks.
In a bowl, mix the egg yolks, sugar, grated lemon peel, lemon juice, oil and milk well with a whisk.
Raise the egg whites until they triple the volume.
Preheat the oven to 180 degrees
On the other hand, weigh the flour and mix with the yeast. Be careful that it doesn't fall!.
Mix the flour and baking powder with the whole mixture in the bowl.
Add little by little the egg whites raised with enveloping movements so that you don't lose that fluffiness.
Put the mixture in an oven-safe mold and bake at 180 degrees for 40 minutes.
Remove from the oven and place to cool on a cooling rack. Will you be able to hold on? Bon Appetit.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 60 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
