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Extra moist lemon cake - gluten & lactose free (traditional method & Thermomix)
Description
My second son loves lemon cakes - I've tried loads of recipes, but none of them really convinced me... until this one! This cake is moist, tangy and full of character - and the best part? It's naturally lactose-free and can easily be made gluten-free. But don't panic: it works just as well with classic wheat flour. A must for every snack!
For a 30 cm rectangular tin
Instructions
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TRADITIONAL METHOD
Preparation - traditional method
1. Preheat the oven to 175°C (fan oven).
2. Zest the lemons.
3. Beat the eggs with the sugar, vanilla, oil, lemon zest and water until smooth.
4. Sift the flour and baking powder, then gently fold into the liquid mixture.
5. Pour into the greased or lined cake tin of your choice (round or rectangular).
6. Place in the oven for around 50 minutes (check with a spade).
7. Mix the icing sugar with the lemon juice (adding spoonful by spoonful to obtain a thick, slow-flowing consistency).
8. Prick the warm cake with a fork and cover with the icing. Leave to cool before cutting.THERMOMIX® METHOD
Preparation - Thermomix
1. Place the lemon zest and sugar in the bowl: 10 sec / speed 10.
2. Add the eggs, vanilla, oil and water: 30 sec / speed 5.
3. Add the flour and yeast: 20 sec / speed 5, scrape down, then 10 sec / speed 5 again.
4. Pour into a greased tin and bake at 175°C for 50 minutes.
5. Meanwhile, place the icing sugar in the clean bowl: 10 sec / speed 10.
6. Gradually add the lemon juice: 20 sec / speed 4.
7. Prick the cake while it is still warm and coat with the icing. Leave to cool before cutting.
