Sometimes my second son asks me for a lemon cake which he really likes. I have tried so many different versions over the years and now finally I am happy with the result!
I have made a gluten and dairy free version but you can use regular flour without any problem!
This cake is also the base for a beautiful festive dessert, the Clementine Trifle !
Recipe Lemon Cake
- For the dough
- 300 g vegetable oil
- 50 g water
- 350 g gluten free flour (or normal if you prefer)
- 300 g sugar
- Vanilla
- 2 tea spoons baking powder (glutenfree)
- 6 eggs
- Zest 3 unwaxed lemons
- For the icing
- Juice of 2 lemons
- 300 g icing sugar
Preheat to oven to 175C.
Zest the skin of 3 lemons.
Mix eggs, vanilla, vegetable oil, water and sugar until foamy. Sift the flower, baking powder and lemon zest and add slowly to the egg mixture.
Pour the whole dough in whatever mould you prefer and bake until its is baked through.
Now mix the icing sugar with the lemon juice – adding one tea spoon of lemon juice at the time. You need to add only as much lemon juice as you need to make a thick icing that will drizzle down the sides of the cake very slowly. You probably won’t need all of the lemon juice.
Once the cake is out of the mould, prick it all over with a fork and drizzle the icing over it. That way the cake will be very moist.
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Bonjour Madame. Merci beaucoup pour votre message. Le mail a probablement été envoyé juste avant que je me sois rendu compte qu’il y avait omission de la farine. Maintenant c’est corrigé sur le site. C’est 350 g de farine. J’espère que vous aimeriez. Bon week-end. Caroline
Bonjour est ce que les 300 g (cl?) d’huile sont nécessaires? Ce ne sera pas trop gras?
Pour avoir cette texture il faut les 300 g, pas trop gras je promets 😀