A lemon cake is a classic dessert that works for any occasion. While not everyone can call themselves a professional baker, this recipe for a delicious sweet cake is so easy you might feel like one. The recipe shared on cookbook author Jennifer Lee’s cooking blog – Kirbie’s cravings – can be made without butter, oil, milk or baking powder.
While that might sound strange to some, the website promises that the unique cake will come out “light, airy and soft”. It adds: “It’s not like your typical cake but it is so unique and delicious. The surface has a delicate, sweet shell that cracks when you cut into it. Underneath the shell is a light and airy cake, similar to a sponge cake.”
The four ingredients in this recipe are enough to give the simple cake everything it needs, including structure, sweetness, and a soft texture – what more could you ask for?
Ingredients
- 3 large eggs, straight from fridge
- 1 cup (195g) granulated white sugar
- 1/4 (59ml) lemon juice, 1 tbsp (5g) lemon zest
- 1 cup (128g) all purpose flour