Tasty Lemon Zest Cake

Tasty Lemon Zest Cake

Ingredients:

• For the Cake:
  • • 3 large eggs
    • 90 g (3 oz, 1/2 cup) sugar
  • • A pinch of salt
    • Zest of two lemons
    • 170 g (6 oz, 8 tablespoons) melted butter
  • • 200 g (7 oz, 1 cup + 1/3 cup) flour
    • 15 g (0.5 oz, 3 teaspoons) baking powder
    • 2 tablespoons milk

• For the Lemon Soak:
  • • 75 ml (2.5 fl oz, juice of two lemons)
    • 100 g (3.5 oz) powdered sugar

Directions:

1. 1. Prepare the Batter:
      • • Preheat your oven to 160°C (320°F).
        • In a large mixing bowl, beat the eggs with the sugar and a pinch of salt until the mixture is light and fluffy.
      • • Add the zest of two lemons and the melted butter. Mix well.
        • Sift together the flour and baking powder, then fold into the egg mixture.
        • Add the milk and mix until the batter is smooth.

   2. Bake:
      • • Pour the batter into a greased and floured cake pan.
        • Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.

   3. Prepare the Lemon Soak:
      • While the cake is baking, mix the lemon juice with the powdered sugar until fully dissolved.

1. Soak the Cake:
   • • Once the cake is done baking, remove it from the oven and immediately poke small holes all over the top with a toothpick.
     • Pour the lemon soak over the hot cake, allowing it to absorb fully.
     • Cover the cake with cling film and leave it to cool completely.

Serving Suggestions:

• • Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Garnish with fresh berries or a sprinkle of extra lemon zest for a burst of color.

Cooking Tips:

• Ensure the butter is fully melted and slightly cooled before mixing it into the batter.
• For an extra lemony flavor, add a bit of lemon extract to the batter.

Nutritional Benefits:

• • Lemons: Provide vitamin C and antioxidants.

• Eggs: Add protein and structure to the cake.

Dietary Information:

• • Vegetarian: Yes
  • Nut-Free: Yes

Nutritional Facts (per slice):

• • Calories: 220
  • Protein: 3g
  • Carbohydrates: 30g

• Fat: 10g
• Fiber: 1g

Storage:

• • Store the cake in an airtight container at room temperature for up to 3 days.

• Can be refrigerated for up to 5 days. Bring to room temperature before serving.