Lemon cake is a delicious dessert, that can be served with a filling of lemon cream without milk good also for lactose intolerant people.The lemon cake is very soft and you can eat without filling or enrich it with a cream.The one we suggest here is without milk ,it is good and a little gelatinous. If you prefer you can serve it with a classic lemon flavored pastry cream.
For the cake: 4 eggs – 200 grams of sugar – 150 ml of seed oil – 1 lemon – 200 grams of 00 flour/plain flor/all purpose flour- 50 grams of potato starch – 8 gr. baking powder
For the filling: 300 ml of water- 200 grams of sugar- 50 grams of potato starch-1 egg yolk-1 whole egg-1 lemon-icing sugar
Separate the yolks from the whites; whisk the egg whites until stiff.
In a separate bowl whip the egg yolks with the sugar then add the juice of a lemon, the grated zest and the oil .
Pour the flour, starch and sifted baking powder into it.
Finally pour in the beaten egg whites, folding them with a wooden spoon or spatula to incorporate air into the dough.
Coat a baking tin with baking paper and pour the cake mixture into it.
Bake the lemon cake in a preheated oven at 180C°/350F° and cook for 30 minutes.
Once cooked, take it out of the oven and let it cool.
Meanwhile prepare the lemon cream without milk.
In a thick-bottomed saucepan, melt the sugar in water over low heat.
Separately, work the egg with the yolk, the starch and the juice and peel of a lemon. Pour the boiling water into the eggs and mix.
Put the mixture in a saucepan and cook the cream over low heat, stirring with a wooden spoon, for about 10 minutes or until the lemon cream has thickened completely.
Go now to assemble the cakes: cut the cake into 2 horizontal disks, stuffed with lemon cream.
Cover with the other cake disc and apply a little pressure so that the lemon filling is distributed equally throughout the cake.
Then sprinkle the lemon cake with icing sugar and serve.