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🍰 Light Lemon Cake

252 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Wash the lemons thoroughly under hot running water.
  3. 3. Finely grate about two teaspoons of lemon zest.
  4. 4. Squeeze the juice from the lemons.
  5. 5. Separate the eggs by placing the yolks and whites into two separate small bowls.
  6. 6. Beat the egg yolks together with the sugar in a large bowl using a hand mixer with whisk attachments until frothy.
  7. 7. Gently fold the quark (a type of fresh cheese) and the grated lemon zest into the egg yolk mixture.
  8. 8. Sift the flour, baking powder, and a pinch of salt into the bowl.
  9. 9. Mix the dry ingredients briefly into the batter.
  10. 10. Beat the egg whites in a clean bowl until stiff peaks form.
  11. 11. Gently fold the stiff egg whites into the finished batter.
  12. 12. Pour the batter into a loaf pan.
  13. 13. Bake the cake in the oven for about 55 minutes.
  14. 14. Carefully remove the cake from the oven.
  15. 15. Allow the cake to cool down completely.
  16. 16. Whisk four tablespoons of lemon juice with powdered sugar in a small bowl.
  17. 17. Stir the glaze until it has a thick, pourable consistency.
  18. 18. Pour the glaze over the cooled cake.
  19. 19. Let the glaze set.
  20. 20. Serve the lemon cake.

Nutrition per serving