Lemon Cake

This is such an easy cake to make and can really help when you are craving something sweet. There are some top tips to getting this cake to stop tasting of eggs and I have added them into my video.

The eggs are the rising agent in these types of cakes and if you don’t whisk the whites into really firm stiff peaks as soon as your cake is cooked it will sink so have patience when doing this part.

There is another common issue with this cake and it goes along the lines of “it tastes eggy”… well yes it will if you don’t get all the eggs incorporated properly and this starts when mixing the yolks into the flour ensure everything is incorporated and you can’t see any “lumps” of yolk sorry this is the only terminology I can find to describe this process 😂 you will understand what I mean when you see it.

Then we move onto the eggs whites once you have them into stiff peaks add 1/3rd of the mixture into the cake batter and slowly incorporate it. Add the rest of the whites but again make sure once its mixed you cannot see any lumps of the egg whites showing because this is how it will cook in the cake and this is what you are tasting, hence the “eggy taste”

Sweetness is personal preference I don’t particularly have a sweet tooth so I have reduced the amount of sweetener in the recipe. However this may not be sweet enough for you so my suggestion is taste the batter mix and if needed add more sweetener to suit your taste.

If you are following Slimming World you need to decide what’s best for you with regards to sweetener the rules for this changed a few years ago and it should be synned but the choice is yours.

Once the cake is cooked you can use a cocktail stick to prick it with holes and drizzle more lemon juice over or a mix of lemon juice and icing sugar.

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