Super moist lemon cake

Step 1/4

• ⅓ lemons
• ⅔ eggs
• 41⅔ g sugar

• fine grater
• citrus press
• stand mixer with whisk

Thoroughly wash lemons. Grate the zest and squeeze out the juice. Set juice aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar and eggs until creamy and lightened in color.

Step 2/4

• ⅛ tsp vanilla extract
• 50 g flour
• ⅛ bag baking powder
• 33⅓ ml orange juice
• 33⅓ ml sunflower oil
• ⅛ pinch salt

Add lemon peel and vanilla extract to the egg mixture. Sift flour and baking powder into the mixture. Carefully fold in the dry ingredients. Lastly, add orange juice, sunflower oil and salt and combine.

Step 3/4

• bundt pan
• parchment paper

Grease a bundt pan and add the batter into the pan. Bake in a preheated oven at 390°F/200°C for approx. 50-55 min. After approx. 20 min., check the cake and cover with parchment paper if it gets too dark.

Step 4/4

• wooden skewer

Take the cake out of the oven and pierce with a wooden skewer all over. Soak with fresh lemon juice. This will make the cake very juicy, acidic and moist. Let cool completely. Decorate however you like. I like a simple powdered sugar glaze and edible flowers. Enjoy!

Enjoy your meal!