Portuguese Lemon Cake
Ingredients
- 166.7 gWheat flour (sifted)
- 133.3 gWhite sugar
- 2.7 pcEgg (whole)
- 83.3 gUnsalted butter (melted and cooled)
- 1.3 pcCitrus limon (L.) Burm. f. (zest and juice)
- 0.7 tspBaking powder
Method
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.
- 1
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
Vigorously whisk the eggs with the lemon sugar. The mixture should turn pale, double in volume, and become very frothy.
- 3
Pour in the cooled melted butter and lemon juice. Mix gently to avoid deflating the batter.
- 4
Sift the wheat flour and baking powder. Incorporate with a spatula using circular motions from the center outwards until the batter is smooth.
- 5
Bake. The cake is ready when well-risen and a knife blade inserted into the center comes out perfectly dry.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store at room temperature in an airtight container or wrapped in a cloth to maintain moisture for 3 days.
