I've been planning to try a lemon loaf cake for a long time, now I'm sorry I didn't do it sooner. Such a simple recipe, the ingredients are at hand and the cake turns out absolutely wonderful. It has the aroma and taste of lemon, the porous and silky structure, slightly moist - one of the most successful combinations I have ever tasted.
Be sure to try it, it's a grade 20 cake, a big plus is that there are only 3 tablespoons of oil in the composition, so it's not greasy at all.
Optionally you can make the icing from lemon juice and powdered sugar (I'll explain in the last step) - I only decorated it with powdered sugar.
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Grate (through a small grater) the peel of the 2 lemons and squeeze the juice.
Separate the egg whites from the yolks in 2 bowls.
Whisk the egg whites hard with the mixer.
Beat the yolks a little with sugar, then add the oil, lemon peel and salt - mix a little more with the mixer.
The juice from the 2 lemons is mixed with the baking powder and added over the yolk composition, mix lightly.
Now add water and flour, mix well so they are not lumpy.
Add the beaten egg whites beforehand and mix carefully and slowly with a spatula, moving from top to bottom.
Pour the composition into a cake pan lined with baking paper.
Bake for 45 minutes in a preheated oven at 180 degrees.
Do the toothpick test, if you have to, leave it in the oven for a while longer.
Allow to cool completely, then garnish with powdered sugar or lemon icing (mix lemon juice with powdered sugar until white composition comes out, but you can pour enough liquid over the cake).
Here I managed to capture the more real color, the camera does not show me the beautiful and natural yellow of the check.
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