The 12 tablespoon lemon ring cake is a perfect breakfast cake for the whole family, easy to prepare.
In this case, you do not need to weigh all the ingredients that are usually used for the preparation of the ring cake. Your only unit of measure, in fact, will be a spoon.
In this case, we have prepared a lemon variant but the same recipe can be used for many different variations.
Let’s see together how to prepare an excellent lemon ring cake.
- 3 eggs
- 12 tablespoons sugar
- 12 tablespoons seed oil
- 12 tablespoons milk
- 12 tablespoons 00 flour
- 2 lemons
- 16 g baking powder
Mix eggs and sugar well with an electric mixer to obtain a swollen consistency which has increased its initial volume.
Add 12 tablespoons of seed oil and then 12 tablespoons of milk. Work with electric whips.
Add 12 tablespoons of 00 flour and juice and peel of two lemons.
Add the baking powder and continue to work for a few more seconds to obtain a dense but especially homogeneous mixture in which all the ingredients have blended perfectly.
Pour the mixture into a ring-shaped mold. Grease and flour the mold. If you use a silicone mold, omit this step.
Transfer the mixture into the mold and place in a preheated oven at 356°F for about 40 minutes or until the surface is golden brown. Remove from the oven, cool and sprinkle with icing sugar before serving.
Store the 12 tablespoon lemon ring cake for up to 3-4 days inside an airtight container.