Food Therapy recipe
Lemon Cloud Cake
Ingredients
For the Cake:
1 large lemon, 3 large eggs, 200 grams granulated sugar, 100 ml sunflower oil, 220 grams all-purpose flour, 2 teaspoons baking powder, 1 small pinch salt, water for boiling
For the Lemon Glaze:
120 grams powdered sugar, 2 tablespoons freshly squeezed lemon juice
1 large lemon, 3 large eggs, 200 grams granulated sugar, 100 ml sunflower oil, 220 grams all-purpose flour, 2 teaspoons baking powder, 1 small pinch salt, water for boiling
For the Lemon Glaze:
120 grams powdered sugar, 2 tablespoons freshly squeezed lemon juice
Method
1. Boil the Lemon
Place the whole lemon in a small saucepan and cover it with water. Bring to a boil and cook for approximately 20 minutes, or until the lemon becomes tender.
2. Cut the Lemon
Carefully remove the lemon from the water and allow it to cool slightly. Cut it into small pieces, keeping the peel intact. Remove and discard any seeds.
3. Prepare the Oven and Pan
Preheat the oven to 175°C using conventional top and bottom heat. Line a medium-sized loaf pan with parchment paper.
4. Add the Eggs
Transfer the chopped lemon to a large mixing bowl. Crack in the eggs.
5. Add the Sugar
Pour the granulated sugar over the lemon and eggs.
6. Add the Oil
Add the sunflower oil to the bowl.
7. Blend the Mixture
Using an immersion blender, blend the ingredients until the lemon is completely broken down and the mixture becomes smooth, pale, and slightly foamy.
8. Combine the Dry Ingredients
In a separate bowl, combine the flour, baking powder, and salt.
9. Prepare the Cake Batter
Gradually add the dry ingredients to the lemon mixture. Whisk gently until the flour is fully incorporated and the batter is smooth. Avoid overmixing.
10. Fill the Loaf Pan
Pour the batter into the prepared loaf pan. Smooth the surface with a spatula and gently tap the pan against the counter to release any large air bubbles.
11. Bake the Cake
Bake for approximately 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
12. Cool
Allow the cake to rest in the pan for 10 minutes. Remove it from the pan and transfer it to a wire rack to cool completely.
13. Prepare the Lemon Glaze
Combine the powdered sugar and lemon juice in a small bowl. Stir until smooth and thick but pourable. Add a few drops of lemon juice if the glaze is too thick.
14. Glaze and Serve
Drizzle the lemon glaze evenly over the cooled cake. Let the glaze set briefly, then slice and serve.
Place the whole lemon in a small saucepan and cover it with water. Bring to a boil and cook for approximately 20 minutes, or until the lemon becomes tender.
2. Cut the Lemon
Carefully remove the lemon from the water and allow it to cool slightly. Cut it into small pieces, keeping the peel intact. Remove and discard any seeds.
3. Prepare the Oven and Pan
Preheat the oven to 175°C using conventional top and bottom heat. Line a medium-sized loaf pan with parchment paper.
4. Add the Eggs
Transfer the chopped lemon to a large mixing bowl. Crack in the eggs.
5. Add the Sugar
Pour the granulated sugar over the lemon and eggs.
6. Add the Oil
Add the sunflower oil to the bowl.
7. Blend the Mixture
Using an immersion blender, blend the ingredients until the lemon is completely broken down and the mixture becomes smooth, pale, and slightly foamy.
8. Combine the Dry Ingredients
In a separate bowl, combine the flour, baking powder, and salt.
9. Prepare the Cake Batter
Gradually add the dry ingredients to the lemon mixture. Whisk gently until the flour is fully incorporated and the batter is smooth. Avoid overmixing.
10. Fill the Loaf Pan
Pour the batter into the prepared loaf pan. Smooth the surface with a spatula and gently tap the pan against the counter to release any large air bubbles.
11. Bake the Cake
Bake for approximately 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
12. Cool
Allow the cake to rest in the pan for 10 minutes. Remove it from the pan and transfer it to a wire rack to cool completely.
13. Prepare the Lemon Glaze
Combine the powdered sugar and lemon juice in a small bowl. Stir until smooth and thick but pourable. Add a few drops of lemon juice if the glaze is too thick.
14. Glaze and Serve
Drizzle the lemon glaze evenly over the cooled cake. Let the glaze set briefly, then slice and serve.