Easy recipe to make a fluffy lemon cake
Ingredients:
-200g of whole or white spelt flour (I only use this flour at home, it’s easier to digest and source of fiber but you can obviously use wheat flour).
-Between 100 and 120g of coconut sugar depending on whether you like sweet cakes or not (same, I only use coconut sugar at home. It is not refined, therefore better for health, and its glycemic index is very low (if you don't have one you can use brown sugar for example).
-1/2 of a baking powder small packet
-4 eggs
-100g of melted butter
-a bit of salt if your butter is not already salty
-1 or 2 lemons, preferably organic to be able to use the zest
Preparation:
Preheat your oven at 180 degrees. Butter and flour a cake pan. I used a nice mold in the shape of flowers found in a shop in Amsterdam. This is called a diplomat / Bavarian mold. I found the same on this site for example.
Wash the lemons. I personally like the acidity of the lemon so I use two. But for a less acidic side, for children for example, one lemon may be enough. Take the lemon zest (if the lemon is not treated) then squeeze the lemons to get the juice.
Mix flour, sugar and baking powder in a large bowl. Add the eggs, then the melted butter, a bit of salt if need and finally your lemon juice and the zest.
Pour the preparation into your mold and bake for about 40 minutes.
Once the cake is cooked, turn the mold over to try to gently remove from the pan the cake onto a wooden board or into a dish. Your cake is ready! Bon appétit :)
