Best Lemon Cake Recipe
This lemon cake is just so good if you like the lemon and almond taste in a cake. It is low in sugar and high in dietary fiber. You can increase the sugar content if you want it sweeter and not add wholemeal flour at all: Taste vs. health factor..
Ingredients:
- 4 eggs
- ½ cup granulated sugar
- 1 sachet baking powder
- 2 sachets vanilla sugar
- 1 pinch salt
- 3/4 cup canola oil
- 1 tablespoon yogurt
- 2.5 cups almonds
- 2.5 cups flour (2 cups white and 1/2 cup wholemeal flour)
- 1.5 cup chocolate chips
- 1 1/4 cup milk
- 1 lemon
- 1.5 cups powdered sugar
Preparation:
- Mix 1/2 cup sugar, salt, canola oil and milk with a mixer in a large bowl. Add the vanilla sugar, yogurt, baking powder, flour and continue mixing them. Cut the almonds into small pieces with a sharp knife. Grate the lemon zest (yellow outer layer of citrus with lots of essential oils that gives out a lovely strong flavor) and add it with the almonds into the mixture. Also add the chocolate chips and continue mixing them all together.
- Set the oven to 160C turbo setting. Lightly grease your cake mold and pour the cake mixture into it. Bake your cake for roughly 1 hour and 10 minutes. Cooking time will vary according to the type of oven you have, so check occasionally with the help of a toothpick to make sure it is cooked. Open the oven door when it is cooked and let it sit in there for ten minutes.
- Squeeze the juice of the zested lemon and mix it with 1.5 cups of powdered sugar (add more sugar if the mixture is too watery). Pour it over your cooled down cake slowly, wait until the lemon sauce is nice and solid on your cake and serve.
Enjoy!
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