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Lemon Cake

Lemon Cake


125gr of unsalted Butter (room temperature)
225gr of Sugar
Yolk of 2 Eggs
120ml of Milk (room temperature)
3 tablespoons of Lemon Juice
Zest of 1 Lemon
425gr of plain Flour
1 teaspoon of Baking Powder
½ teaspoon of Salt
3 Egg Whites beaten until stiff
1 cake tin oiled and dusted with flour

How to prepare

Preheat the oven to 190˚C.
Using a wooden spoon beat the butter with sugar until creamed.
Mix in the egg yolks one at a time then add the lemon juice, lemon zest, milk and blend well.
In another bowl add flour, baking powder and salt, mix and then slowly add to the egg mixture.
Beat until the batter is creamy then use a metal tablespoon to slowly fold in the stiff egg whites.
Pour the batter evenly into the cake tin, place on the middle shelf of the oven bake for 35 minutes or until a toothpick can be removed cleanly.
Let it rest for 15 minutes before placing the cake on a wire rack to cool.
The Turkish name for this cake is Limonlu Kek

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