Moist Lemon Cake

Ingredients

• 5 pcs eggs (medium size, at room temperature)
• 150 g white sugar (granulated white sugar)
• 1 sachet vanilla sugar (or vanilla extract)
• 170 ml whole milk (at room temperature)
• 120 g sunflower oil (neutral vegetable oil)
• 280 g type 45 flour (all-purpose flour)
• 1 pincée salt (fine salt)
• 18 g baking powder (leavening powder)
• 1 un lemon (zest and juice)
• 40 g butter (melted, optional)

Instructions

1. Mix eggs, sugar and vanilla

   In a large bowl, add the 5 room‑temperature eggs, the pinch of salt, the vanilla sugar (or vanilla extract) and the 150 g of sugar. Whisk until the sugar is fully dissolved, about 2 minutes.

   Time: PT2M

2. Incorporate milk, oil and lemon

   Pour in the 170 ml of milk, the 120 g of sunflower oil and the lemon juice. Mix for 2 minutes until homogeneous.

   Time: PT2M

3. Lemon zest

   Grate the lemon zest and fold it into the mixture. Mix for 1 minute.

   Time: PT1M

4. Mix flour and leavening

   In another bowl, combine the flour (280 g) and the baking powder (18 g). Sift if desired.

   Time: PT2M

5. Incorporate the dry ingredients

   Add the flour and leavening mixture to the wet mixture in one or two additions, stirring gently with the spatula until a smooth batter without lumps is obtained.

   Time: PT3M

6. Melted butter

   Pour in the 40 g of melted butter (optional) and mix quickly.

   Time: PT1M

7. Butter and flour the pan

   Generously butter the 30 cm pan, then lightly dust with flour, tapping to remove excess.

   Time: PT2M

8. Baking

   Pour the batter into the pan and smooth the top. Bake in a fan‑oven at 170°C. Cook for 45 minutes.

   Time: PT45M

   Temperature: 170°C

9. Cooling

   Allow the cake to cool completely in the pan before unmolding.

   Time: PT15M

10. Decoration (optional)

    Dust with powdered sugar or glaze with melted white chocolate and a few sliced almonds.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

6 g

Carbohydrates

50 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of eggs: chicken eggs, duck eggs
• Instead of white sugar: cane sugar, coconut sugar
• Instead of vanilla sugar: vanilla extract, vanilla bean
• Instead of whole milk: almond milk, soy milk
• Instead of sunflower oil: rapeseed oil, light olive oil
• Instead of type 45 flour: T55 flour, gluten-free flour (mix)
• Instead of salt: sea salt
• Instead of baking powder: baking soda + cream of tartar
• Instead of lemon: lime zest, bottled lemon juice
• Instead of butter: additional oil, margarine

Equipment Needed

• Large bowl + manual whisk or stand mixer
• Silicone spatula
• Sieve (optional) (optional)
• 30 cm cake pan
• Oven
• Kitchen scale
• Zest grater or microplane (optional)
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Dissolve the sugar with the eggs
• Incorporate the dry ingredients without forming lumps
• Butter and flour the pan correctly
• Do not open the oven before 25 minutes of baking

Chef Tips from the Video

• Use room‑temperature eggs for better emulsification.
• Add the lemon juice just before the flour to avoid coagulation.
• A metal pan conducts heat more evenly than glass.
• For a more lemony flavor, add a little extra zest on top before baking.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container in the refrigerator for up to 4 days.

Freezer: Wrap the cake in plastic film then place in a freezer bag, keep for 2 months.

Room temperature: At room temperature, the cake keeps for 2 days in an airtight container.

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator for 12 hours before baking.
• The baked cake keeps for 3 days, and can be slightly reheated in the microwave before serving.
• The white chocolate glaze can be prepared in advance and kept in the refrigerator.