Lemon Cake

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Lemon Cake
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Health Score:
43 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
4457
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie4,457 cal.(212 %)
Protein53 g(54 %)
Fat249 g(215 %)
Carbohydrates499 g(333 %)
Sugar added240 g(960 %)
Roughage7.6 g(25 %)
Vitamin A2.5 mg(313 %)
Vitamin D11.3 μg(57 %)
Vitamin E11.5 mg(96 %)
Vitamin K43.3 μg(72 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂1.2 mg(109 %)
Niacin13.5 mg(113 %)
Vitamin B₆0.4 mg(29 %)
Folate227 μg(76 %)
Pantothenic acid5.2 mg(87 %)
Biotin72.7 μg(162 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C61 mg(64 %)
Potassium946 mg(24 %)
Calcium270 mg(27 %)
Magnesium98 mg(33 %)
Iron8 mg(53 %)
Iodine51 μg(26 %)
Zinc6.8 mg(85 %)
Saturated fatty acids150.5 g
Uric acid104 mg
Cholesterol1,675 mg
Complete sugar250 g

Ingredients

for
1
Ingredients
soft butter (for the pan)
Pastry flour (for the pan)
2 organic lemons
150 grams Pastry flour
150 grams cornstarch
1 tsp Baking powder
250 grams butter
5 eggs
225 grams sugar
powdered sugar (for dusting)
How healthy are the main ingredients?
sugarlemonegg

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F). Grease the loaf pan with butter and sprinkle with flour.

2.

Zest the lemon and squeeze the juice. Mix the flour with the cornstarch and baking powder in a bowl mix. Melt the butter in a small saucepan.

3.

Break the egg into a mixing bowl and beat until fluffy with an electric mixer. Add the lemon juice and zest. Alternately, add the melted butter and the flour mixture and stir into the custard until a supple, smooth batter is formed. Pour batter into the loaf pan and bake until golden brown (and an inserted toothpick comes out clean), about 1 hour.

4.

Remove from oven and let cool.

5.

To serve, sprinkle with powdered sugar.