Lemon & almond cake
Particularities
- Serves10-12
- Prep time15 min
- Cook time50 min
- Timeout1 hour
- FreezingFreezes well
Ingredients
- 3 cups of all-purpose flour
- 1 tablespoon of baking powder
- A pinch of salt
- 4 egg whites
- 1 3/4 cup of sugar
- 3/4 cup of vegetable oil
- 1 cup of milk
- 2 teaspoons of almond essence
- Juice & zest of 1 lemon
Steps
- Preheat the oven to 350°F. Grease two 9’’ cake pans with a bit of butter. Set aside.
- Combine the flour, baking powder and salt in a bowl, then set aside.
- Using a handheld or a standing mixer, whisk the egg whites along with 1 cup of sugar for about 8 minutes or until soft peaks form. Set aside.
- On low speed, add the flour mix while alternating with the egg whites.
- Pour into the cake molds then bake for 50 minutes or until a toothpick comes out clean. Let cool completely before taking out of the mold.
Recipe published on August 19, 2018
