Moist and Fluffy Lemon Cake

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recipe by Laurent P. flickr.com/photos/90486754@N00/sets/72157650043653591

  • Time icon
    Total Time
    0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    1653

A recipe for a very moist and fluffy lemon cake base. But this base can be used for several other flavour, just change the lemon for other perfume and/or ingredients.

recipe updated Jun 7, 2019

Ingredients

  • Egg yolk icon
    Egg yolk
    120g
  • Granulated sugar icon
    Granulated sugar
    450g
  • Lemon zest icon
    Lemon zest
    116g
  • Vanilla bean seeds icon
    Vanilla bean seeds
    15g
  • Milk icon
    Milk
    200ml
  • Lemon juice icon
    Lemon juice
    25g
  • Salt icon
    Salt
    0g
  • Unsalted butter icon
    Unsalted butter
    300g
  • Egg white icon
    Egg white
    180g
  • All purpose flour icon
    All purpose flour
    400g
  • Dried yeast icon
    Dried yeast
    9g

Tools

  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Large mixing bowl
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Loaf pan - 9 x 5 x 3"

Step preview

  1. Prep and set aside milk: room temperature
  2. Prep and set aside unsalted butter: room temperature
  3. Get a clean large mixing bowl
  4. Add egg yolk
  5. Add granulated sugar
  6. Add lemon zest
  7. Add vanilla bean seeds
  8. Add prepared milk
  9. Add lemon juice
  10. Add salt
  11. Blend until foamy then set aside
  12. Get a clean medium bowl
  13. Add prepared unsalted butter
  14. Add granulated sugar
  15. Blend until creamy
  16. Combine until combined then set aside
  17. Get a clean large mixing bowl
  18. Add egg white
  19. Beat vigorously until firm and continue
  20. Add granulated sugar
  21. Beat until soft peaks form then set aside
  22. Combine carefully until just combined
  23. Add all purpose flour
  24. Add dried yeast
  25. Combine slowly until just combined
  26. Let rest - approx 3 hr
  27. Pre-heat - 175°C
  28. Prepare a clean loaf pan with parchment paper
  29. Transfer
  30. Cook - 45 min, 175°C, middle rack
  31. Let cool
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