A juicy lemon cake always brings that nice lemony flavor and a slight sweetness to boot, doesn’t it? Mmmh there runs one yes already when reading the water in the mouth together!
Today we have a very simple lemon cake recipe for you. If you like moist cakes, this one definitely is! We also decided to publish a vegan version of the lemon cake. We wish you good success and much joy in baking!
- 380 g wholemeal flour (freshly ground with a Salzburg grain mill)
- 140 g sugar (or alternative sweetener)
- 2 tsp baking powder
- 1 tsp baking soda
- Peel of two organic lemons
- 110 ml oil
- 120 ml freshly squeezed lemon juice
- 120 g applesauce
- 230 ml vegetable drink (not soy drink, because it flocculates)
Your juicy lemon cake can be baked in a loaf pan, but also in a bundt pan. Therefore, first of all, grease the cake pan and flour it a little. Also preheat the oven to 160°C convection.
Then grate the lemon zest and squeeze the lemons. Pour the zest and juice into two separate bowls. Then mix the dry ingredients (flour, salt, sugar, baking powder, baking soda) together with the lemon zest. The liquid ingredients are then added. Make sure to mix the dough only as long as necessary, but as short as possible.
Pour the batter into the prepared cake pan and then bake in the oven for about 60 minutes. If you are not sure if the cake is done yet, just try it with the chopstick test. Don’t forget, though, that yes, it is a juicy lemon cake.
Et voilà – your lemon cake is ready and you can enjoy it immediately after a short cooling!
Enjoy and see you soon!
Have you ever made your own tarte flambée? Basically, it’s really easy and doesn’t take long at all! The tarte flambée can be topped with anything your heart desires and whatever vegetables are in season. Click here for the recipe >>