- Limmi lemon juice
- baking powder
- powdered sugar
To prepare the lemon cake, first cut the butter into pieces and let it soften at room temperature. Thereafter place it in a stand mixer bowl together with half of the total amount of sugar stated in the recipe.
Mix until smooth and foamy, then add the egg yolks, one at a time. If you don’t have a stand mixer you can use a hand-held electric beater instead.
Once the yolks are completely mixed in, add the Limmi lemon juice.
Then add the flour, corn starch and baking power sifted together. Mix thoroughly and place the batter in a large bowl. Now clean and dry the stand mixer bowl, then whip the egg whites with the remaining sugar until soft peaks start to form.
Thereafter add Limmi lemon juice in a thin stream and continue beating until the mixture is dense and foamy.
Using a bottom to top motion, gently fold the whipped egg whites into the previously prepared batter, being careful not to deflate the egg whites, until all ingredients are thoroughly combined.
Transfer the batter to a cake pan measuring 22-24 cm in diameter, lined with baking paper. Bake at 180° C for 60 minutes in a pre-heated oven.
Thereafter take the lemon cake out of the oven, let it cool on a rack, and serve topped with powdered sugar.