Italy – Lemon Cake Recipe
Ingredients
- ¾ cup white flour
- ¾ cup cornstarch
- 1 ½ cup sugar
- 9 oz room temperature butter
- 1 packet baking powder
- 5 tablespoons lemon juice
- 4 eggs
- 2 lemons zest
- Powdered sugar
Directions
In a small bowl use an electric mixer to cream the butter and gradually add 75 gr of sugar and work until you have a homogeneous mixture. Add the eggs yolk one at a time, then beat in the lemon juice and grated zest. In the meanwhile, whisk the egg whites with the remaining sugar. Set aside. Sift the flours with baking powder and add them to the mixture. Add the egg whites beaten with sugar to the mixture and beat until just incorporated.
Baking
Pour the mixture in our Happy day aluminium containers. Use the back of a spoon to level off the top of the cake. Put in the preheated oven at 356 F for about 60 minutes. If after 40 minutes the surface becomes too dark, cover it with an aluminium foil. Let it cool and sprinkle with powdered sugar.
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