Moist Lemon Cake

This cake is refreshing and delicious.
The nest-shaped mold is available in cake utensil stores, especially around Easter.

Neuza Costa

22 March, 2024

Ingredients:

• 6 eggs
• 125 g (4.4 oz) of butter, cut into pieces
• 200 g (7 oz) of sugar
• 180 g (6.3 oz) of plain wheat flour
• Zest of 2 lemons
• 1 heaped teaspoon of baking powder
• A round cake mold, preferably for nest-shaped cakes, 24 cm (about 9.5 inches) in diameter, previously greased with butter and dusted with flour
• 200 ml (6.8 fl oz) of natural lemon juice (Syrup)
• 225 g (7.9 oz) of sugar (Syrup)

Instructions:

1. In a bowl, mix the butter, sugar, and lemon zest.
   Beat until creamy.
   While beating, separate the egg yolks from the whites.
   Add the yolks one by one to the cream.
   Beat well until the mixture is consistent.
2. Place the egg whites in a bowl and beat them until stiff peaks form.
3. To the cream, gently fold in the baking powder, alternating with the sifted flour and the beaten egg whites.
   Pour the batter into the mold and smooth the top.
4. Bake in a preheated oven at 180°C (356°F) for about 20 minutes.
5. Meanwhile, prepare the syrup.
   In a saucepan, combine the sugar and 300 ml (10.1 fl oz) of water.
   Heat until it boils, then let it boil for 10 minutes.
   After that, mix in the lemon juice and remove from heat.
6. Once the cake is baked, remove it from the oven and unmold.
   Drizzle the syrup around the cake and in the center to moisten it evenly.
   Once cool, it's ready to serve.

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