Bolo de limão

A pale yellow, dense and moist crumb that melts on the tongue. The sharp lemon scent infuses every bite, balanced by a fine, lightly golden crust.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 491
• Protein: 8 g
• Carbs: 65 g
• Fat: 21 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 133.3 g White sugar
• 2.7 piece Egg ( whole )
• 83.3 g Minimum butter sweet ( melted and cooled )
• 1.3 piece Citrus limon (L.) Burm. f. ( zest and juice )
• 0.7 tsp Baking powder

Instructions

1. Mold and zest preparation

   Preheat oven to 180°C. Grease a cake tin with butter. Finely zest the lemons over the white sugar to capture the essential oils.

2. Whisk the mixture

   Vigorously whisk the eggs with the lemon sugar. The mixture should turn pale, double in volume, and become very frothy.

3. Incorporate fats and liquids

   Pour in the cooled melted butter and lemon juice. Mix gently to avoid deflating the batter.

4. Dry ingredients mix

   Sift the wheat flour and baking powder. Incorporate with a spatula using circular motions from the center outwards until the batter is smooth.

5. Baking

   Bake. The cake is ready when well-risen and a knife blade inserted into the center comes out perfectly dry.

Chef's tips

• Do not overwork the batter after adding the flour to keep it tender.
• If the top browns too quickly, cover with parchment paper halfway through baking.

Storage

Store at room temperature in an airtight container or wrapped in a cloth to maintain moisture for 3 days.