Cloned from evedovelli/Churros cake

evedovelli
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Translated from Portuguese (Brazil)
Soft and (extremely) sour, lactose-free cake
Lemon cake
Lemon cake
Lemon cake
Author:
Estevan Vedovelli

Yield:

 cake (18cm x 28cm)

Times:

Cake
Cook time: 27 minutes; Total time: 27 minutes
Coverage

What to expect...

Taste:

Intense lemon taste, quite sour.

Texture:

Very soft and wet.

Ease:

Perfect for: Breakfast, Dessert, Snack, Happy hour.

This cake is for lemon fans. The lemon flavor is intense, and the cake is very sour! If you like lemon but aren't so keen on its tartness, replace half the juice in the icing with water. This recipe doesn't include any lactose-containing ingredients, so it's a good option for those who are lactose intolerant.
  • Preparation method
  • Cake
    Total time: 27 minutes
  • 1. Separate the egg whites from the yolks and beat the whites into snow (or try to, at least!);
    Eggs (3 Units)
  • 2. Separately, beat the egg yolks, soybean oil and sugar until creamy;
    Soy Oil (40 Grams) Sugar (250 Grams)
  • 3. Mix the juice, water and flour with the cream;
    Lemon Juice (100 Grams) Wheat Flour (270 Grams) Water (90 Grams)
  • 4. Add the cinnamon and baking powder to the dough;
    Cinnamon (1/2 Teaspoons) Baking Powder (9 Grams)
  • 5. Mix the egg white into the batter;
  • 6. Grease the baking dish and pour the batter into it;
  • 7. Bake in a preheated oven at 180ºC, bottom heat, without convection, on level 2, for approximately 27 minutes.
    Cook time: 27 minutes; Total time: 27 minutes
    Temperature: 180
    ºF
  • Coverage
  • 1. Mix the juice and icing sugar well until it forms a syrup, leaving no sugar lumps. If necessary, heat the mixture and wait for it to cool;
    Lemon Juice (50 Grams) Sugar (100 Grams)
  • 2. After removing the cake from the oven and waiting for it to cool, spread the syrup over the whole cake with a spoon.

Created on 09/27/2020.
Last updated on 08/23/2025.

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