SerpApi.Org
Category: Cakes & Baking
for a 22 cm (about 8.7 in) pan
- Type 00 flour 200 g
- Eggs 165 g (3 medie)
- Sunflower seed oil 100 g
- Sugar 150 g
- Oat milk 150 g
- Potato starch 80 g
- Baking powder 16 g
- Lemon peel 1
- Lemon juice 50 g
- Fine salt q.b.
for decorating
- Powdered sugar q.b.
Preparation
To prepare the 5-minute lemon cake, first wash the lemon thoroughly and grate the zest, taking care to use only the yellow part. Squeeze it with a citrus juicer, strain the juice to remove any seeds and set it aside (1). Crack the eggs into a large bowl, add the granulated sugar (2) and a pinch of salt (3), then whisk by hand until you have a homogeneous mixture.
Pour in the oat milk (4), the vegetable oil (5) and the strained lemon juice (6), continuing to mix until all the liquid ingredients are fully incorporated.
Add the flour (7), potato starch (8) and baking powder (9), preferably sifted.
Finally add the grated lemon zest (10). Whisk until you obtain a smooth, uniform batter without lumps (11). Line a 22 cm (about 8.7 in) diameter cake pan with parchment paper and pour in the batter (12).
Bake in a preheated conventional oven at 356F (180C), on the middle rack, for 45 minutes. Before removing from the oven, check doneness with the toothpick test: if it comes out dry, the cake is ready. Let the cake cool completely in the pan (13) for a few minutes, then transfer it to a rack until fully cooled. Before serving, finish with a light dusting of powdered sugar (14) and serve (15).
Storage
The 5-minute lemon cake can be kept at room temperature, under a glass cloche or in an airtight container, for 2-3 days.
You can also freeze it, preferably already sliced, so you can defrost only the quantity you need.
Tip
If you prefer, you can replace the oat milk with the same amount of cow's milk, rice milk or soy milk without changing the procedure.
