Moist Lemon Cake
This is similar to the basic "four quarters" cake, but with the delicious double lemon flavour that comes from using both zest and juice.
78 K 4.6/5 (9 reviews)477451
Last modified on: March 9th 2016
150 g 
150 g 
150 g 
1 
70 g lemon juice
150 g Times for this recipe
Preparation
20 min.
Cooking
30 min.
All in all
50 min.
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Step by step recipe
Stage 1 - ⌛ 2 min.
Sieve together 150 g flour and 150 g icing sugar.
Stage 2 - ⌛ 3 min.
Add 150 g butter cut into small pieces (left for at least 1 hour at room temperature).
Stage 4 - ⌛ 1 min.
Add 70 g lemon juice.
Stage 5 - ⌛ 1 min.
And, lastly, 150 g egg.
Stage 6 - ⌛ 5 min.
Beat with a food mixer until the mixture is evenly mixed.
Preheat the oven to 360°F (180°C).
Preheat the oven to 360°F (180°C).
Stage 7 - ⌛ 2 min.
Pour the mixture into a mould or tin, which you can stand on a baking sheet if you wish.
Stage 8 - ⌛ 30 min.
Bake for about 30 minutes, checking if the cake is cooked after 25 minutes.
Stage 9 - ⌛ 1 min.
Turn out the cake.
Leave to cool before serving.
Leave to cool before serving.
Remarks
You can combine lemon and almond flavours by adding 150g ground almonds to the mixture.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 4 g RDI=5 % | 34 g RDI=10 % | 17 g RDI=18 % | 318 kcal RDI=12 % | 1,334 kJ RDI=12 % |
| Whole recipe | 35 g RDI=40 % | 279 g RDI=78 % | 143 g RDI=145 % | 2,549 kcal RDI=94 % | 10,672 kJ RDI=94 % |
How much will it cost?
For 1
2.90 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Icing sugar
Egg
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Butter
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