Lemon cake recipe
Ingredients:
- Eggs: 3 large
- Sugar: 1 cup (200 g)
- Sunflower Oil: 1/3 cup (80 ml / 2.7 fl oz)
- Flour: 2 cups (270 g)
- Baking Powder: 2 teaspoons
- Cinnamon Powder: 1/2 teaspoon
- Walnuts: 1/2 cup (60 g), chopped
- Raisins: 1/2 cup (60 g)
- Apples: 2 medium, peeled and diced
- Lemon Juice: Juice of 1/2 lemon
Directions:
- Preheat your oven to 170 °C (340 °F). Line a 27 x 18 cm baking pan with baking paper.
- In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
- Add the sunflower oil and mix well.
- In a separate bowl, combine the flour, baking powder, and cinnamon powder. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Fold in the walnuts, raisins, diced apples, and lemon juice until evenly distributed in the batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Serving Suggestions:
Serve warm or at room temperature, dusted with powdered sugar.
Pair with whipped cream or vanilla ice cream for an indulgent dessert.
Enjoy with a cup of tea or coffee for a delightful afternoon snack.