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Lemon cake with sour cream

1720

Kitchen Russian

Calorie content 194.3 kcal

Portions 8 port.

Cooking time 60 minutes

Proteins * 5.4 gr.

Fats * 11.9 gr.

Carbohydrates* 26.8 g

Content

Today we will make an insanely delicious, light, crumbly cake with a great lemon flavor. It has excellent taste and the sunny yellow color that lemon peel gives it.

Ingredients

Egg 2 pcs. Sour cream 20% 100 g Mayonnaise 150 g Wheat flour 150 g Granulated sugar 150 g Baking powder 2 tsp Lemon 1 PC.

Cooking process

We take eggs out of the refrigerator in advance so that they are at room temperature. The more yellow the yolk of the eggs, the brighter the color of the cake will turn out. Do not be intimidated by the presence of mayonnaise in the recipe - in our case, it replaces oil, thanks to its addition, the cake will turn out to be crumbly.

Wash the lemon and rub the zest with a fine grater, carefully removing only the yellow part.

Next, cut the lemon in half, remove the seeds and squeeze out the juice.

Beat eggs, sugar, mayonnaise and sour cream using a blender at high speed.

Sift flour into a deep bowl, add baking powder. Then, carefully in several stages, introduce the egg mixture and knead well so that there are no lumps.

When the dough acquires a homogeneous consistency, add lemon zest and lemon juice to it, mix well again.

We spread the dough in a silicone mold, you do not need to grease it. Gently level the dough across the width of the entire mold.

We send the cake to bake in the oven at 180 degrees for 35-40 minutes. When ready, take the cake out of the oven and let it cool without removing it from the mold. Gently take the cooled cake out of the mold onto a dish and sprinkle with icing sugar, or pour the icing over. Bon Appetit!