Juicy, airy, soft and with a delicious lemon flavour, makes this cake a perfect choice.
16 servings - easy to make - 30 minutes + 1 hour baking time
Preheat the oven to 170° C on high/low heat.
Grease the tin and sprinkle with powdered sugar.
You can use a cake/cupcake tin, or a rectangular cake tin.
Mix the softened butter, icing sugar and lemon zest with a mixer or food processor.
Gradually add the egg yolks and blend until it becomes a thick, fluffy cream.
Add the juice from half a lemon and continue blending until incorporated into the cream.
Make the egg white froth.
With a mixer, mix the egg whites until frothy, adding the sugar as you mix. Continue to mix until the froth is stiff and glossy . Stir in the flour, baking powder and cornstarch.
Mix together. Add the froth over the yolk cream and stir slowly.
Bake . Pour the resulted cream into the mould and bake in a hot oven for less than 1 hour. (it depends of course on the tin you use and the oven, best to do the match test before taking it out)
Mix the juice of one lemon with icing sugar for the topping.
We still have 1/2 lemon . When the cake cooled down, sprinkle the juice from the remaining lemon all over the cake.
After 1 hour, spread the topping all over the cake . This part is optional. The cake is very delicious also without this topping.
Bon Appetit! :)