The whole lemon cake is a sweet with a fresh, moist and soft taste that will conquer even the little ones.
It is a very simple dessert to prepare but it has a characteristic that makes it special and different from the classic lemon cake, due to the presence of the lemon pulp and not just the juice.
A variation of the classic orange pan prepared in this case in a fresh and light lemon version that will be perfect for any time of year. So let’s see together how to prepare this dessert.
- 190 g lemons
- 400 g 00 flour
- 280 g sugar
- ½ cup milk
- ½ cup seed oil
- 3 eggs
- 16 g baking powder
Peel the lemon in vivo. Remove completely the white part.
Once peeled, reduce the lemons into smaller pieces, and eliminate any seeds present inside. Add it inside a mixer and blend everything to obtain a reduced mixture in small pieces.
In a bowl, put the eggs, which must be at room temperature, and the sugar. Work with the electric whisk or directly in the planetary for a few minutes until the mixture becomes swollen and aerated.
Add the seed oil and the milk, which must be at room temperature, little by little. Add the lemon pulp and continue to work with the whips.
Add the flour, always a little at a time, and the vanilla yeast. Transfer the mixture into a 10,24 inches diameter cake tin previously greased and floured or lined with baking paper.
Bake in a preheated oven at 356°F for about 50 minutes. Use a toothpick, before turning out the cake, to test the inside cooking of your cake. Once ready, bake the lemon pancake, leave it aside to cool and then sprinkle with icing sugar before serving it to your guests.
Store the lemon pan for about 3 days under a glass jar or inside an airtight container.