Egg Yolk Lemon Cake
User Reviews
4.9
Egg Yolk Lemon Cake
Description
This Lemon Cake relies on egg yolks beaten with sugar until fluffy, then combined with milk, vegetable oil, lemon zest, and lemon juice for a moist texture and bright flavor. The dry ingredients of flour, baking powder, and salt are incorporated gradually to produce a smooth batter. Baking in a prepared 9-inch or bundt pan for about 30 minutes results in a light and tender cake.
The lemon zest and juice provide a subtle citrus aroma and tang that balances the cake's sweetness. The dusting of powdered sugar before serving adds a gentle sweetness and attractive finish. This cake is best cooled completely before cutting and can be served as a simple dessert or snack.
For best results, all ingredients should be at room temperature before mixing. The cake can be stored wrapped at room temperature for a few days or refrigerated in airtight conditions to prevent drying. For longer storage, freeze wrapped securely and thaw before serving.
Ingredients
- 3 large egg yolks, room temperature
- ½ cup granulated sugar 130 grams, 2 tablespoons
- 1 cup milk 275 grams, 2½ tablespoons; room temperature; 2% fat
- ¼ cup vegetable oil 50 grams, I use sunflower or corn oil
- 2 cups all-purpose flour 260 grams, or cake/pastry flour
- 1¾ teaspoons baking powder
- lemon zest of 1
- 1 tablespoon lemon juice
- ¼ teaspoon salt
EXTRAS
- 1-2 tablespoons powdered sugar aka icing sugar
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 9 inch cake pan or 9-10 inch bundt pan.
- In a medium bowl whisk together the flour, baking powder and salt. Set aside.
- In the mixing bowl beat the egg yolks and sugar until light and fluffy approximately 5 minutes. Add the milk, oil, zest and juice beat to combine.
- Beat in the flour a little at a time, beating between each addition. Beat until smooth 1-2 minutes. Transfer to the prepared pan and bake for approximately 30 minutes. Test for doneness with a toothpick. Let cool in the pan then move to a plate. Dust with powdered sugar before serving. Enjoy!
Notes
- Bring eggs and milk to room temperature before mixing to achieve smooth batter.
- Store cooled cake wrapped tightly at room temperature for up to 3 days or refrigerate airtight for up to 5 days.
- Freeze double-wrapped cake for up to 3 months; thaw overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 73mg | 3% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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