The soft lemon cake is a tasty and easy recipe that you cannot miss! Although the summer has passed, the idea of a fresh and light cake is still very tempting, especially if you want to serve it after a big meal. So there is nothing better than this soft lemon cake: the intense lemon aroma and its beautiful golden color immediately bring to mind the sunny days by the sea.
The secret ingredient for a really soft and slightly moist lemon fluffy cake is cream cheese, which makes the dough really special, so much so that you would almost want to eat it still raw: D This recipe for the soft lemon cake is really quick and easy: get yourself untreated lemons, because their zest will help emphasize the taste of the cake. Once cooked, the soft lemon cake dough will be moist at the right point. It seems like it melts in your mouth!
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Ingredients for the melt-in-your-mouth lemon cake
- Power 345,77 (Kcal)
- Carbohydrates 38,46 (g) of which sugars 24,65 (g)
- Proteins 6,42 (g)
- Fat 19,84 (g) of which saturated 1,95 (g)of which unsaturated 9,70 (g)
- Fibers 0,51 (g)
- Sodium 164,27 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
Qui puoi leggere la ricetta in italiano!
To prepare the soft lemon cake, start by thoroughly washing the lemons. Dry them and grate their rind, being careful to not damage the white part, which has a rather bitter taste.
Then squeeze their juice and keep it aside (it should be 1/4 cup). Mix the cream cheese and the sugar with a pinch of salt in a bowl.
Start kneading the cream cheese with the electric whisks, until it get creamy; then add the first egg and mix it well with the electric whisks before adding the second one.
Do the same thing with the third egg; in the end you will get a fluid and homogeneous mixture.
Add flour, corn starch and baking powder sifted together and incorporate well with the rest of the dough, then add the sunflower oil. So add the lemon zest and lemon juice.
Keep stirring thoroughly, until you get a smooth and thick mixture.
Line a 8 inches (21 cm) in diameter round pan with baking paper and pour the soft lemon cake dough, leveling it well with a spoon.
Bake in the preheated oven at 356° F (180° C) for about 40 minutes, then turn off the oven and leave the soft lemon cake to stand still in the oven for about 4-5 minutes, with the door ajar.
Take it off from the oven and leave to cool completely before unfold it. Serve the soft lemon cake sprinkled with icing sugar.
There’s a wonderful video recipe of this Nutella cake on my YouTube channel – like and follow!
How to store soft lemon cake
You can keep the soft lemon cake at room temperature for 2 or 3 days.
Tips and variations
Accurately measure all the ingredients is essential to ensure the success of the recipe, especially for the lemon juice.
With the same recipe you can prepare a soft orange cake: simply replace the lemon juice and zest with orange ones!
In addition to this soft lemon cake, I recommend you this rainbow cake and this easy moist clementine cake!
Translation by Giacomo Meucci
Varied doses for servings