Fluffy Lemon Cake

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How do we call one simple batter that transforms into perfect creamy cake? We call it – pure perfection! Or Fluffy Lemon Cake. This cake is so delicate, light, not too sweet but sweet enough to satisfy your sweet tooth. It’s delicious and there is something so refreshing about the citrus flavor. It reminds me of summer and Amalfi Coast.

This lemon cake is so easy to make from scratch. You just need few basic ingredients you probably already have in your pantry. Every bite of this creamy lemon cake is bursting with lemon flavor and it’s made from scratch in 10 minutes or less.

The cake batter is very thin, similar to a crepe batter, and all you have to do is pour it into a baking dish, place it in the oven, and enjoy in magic of baking (and lemony smell that will fill your kitchen, top to bottom).

Ingredients

  • 4 eggs, room temperature (separate yolks from whites)
  • 3/4 cup sugar
  • 1/2 cup unsalted melted butter
  • 3/4 cup all-purpose flour
  • 1 3/4 cup lukewarm milk
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest
  • powdered sugar for dusting cake

Instructions

1. Preheat oven to 170 C degrees. Grease a 8×8 inch baking dish or line it with parchment paper.

2. Separate eggs. Mix whites until stiff. Set aside.

3. Beat the egg yolks with sugar until light. Add melted butter and vanilla extract. Continue beating for a while and then add the flour and mix it until fully incorporated.

4. Add lemon juice and lemon zest then slowly start adding lukewarm milk and mix until everything is well mixed together. Gently add the egg whites, and fold them using a spatula.

5. Pour batter into baking dish and bake for 40 minutes or until the top is golden brown and the cake is firm to the touch. The baking time could depend on the oven, so take a peak at around 30 minutes and see how it looks.

6. Sprinkle some powdered sugar after cake has cooled.

How to serve?

Make sure your fluffy lemon cake is completely cooled before you dust the top with the powdered sugar. You can add some citrus zest as garnish to really make the presentation stand out.

Some questiones answered:

1. Egg Whites

When you add the egg whites to the batter, don’t fold the egg whites in completely so that it’s a smooth batter. You need to leave those white bits in there.

2. Baking Time

Each oven is different so baking time will depend on your oven. I baked this cake for 40 minutes and, as you can see, it’s nice and brown on top. Some people have said that after 20 minutes the cake is done, but for some other people it was 70 minutes.

One trick is to touch the top of the cake to see if it’s firm. Make sure it’s firm to the touch, and not jiggly. If it’s jiggly it’s not cooked completely. The important thing to remember is that the cake needs to be a bit golden on top and firm to the touch.

Enjoy!

Divine Berry Clafoutis

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Imagine something magical. Something creamy. Something fluffy. Something sweet and elegant. Imagine hot summer in your aunts perfect garden. Imagine summer in France. Now imagine super quick dessert that is so easy to make you just won’t believe it. This dessert is called clafoutis but you don’t have to imagine it because you can make it all by yourself.

No matter what’s the level of your culinary skills, you can’t go wrong with this summer recipe. Clafoutis [kla-foo-tee] is a baked French dessert made of thick egg batter and fresh fruit, usually black cherries but you can put anything you like and the result will be equally good.

Clafoutis originated in in the rural region of Limousin, France and spread all over the France in the nineteenth century. This custardy dish became so popular all over the country that everyone fell in love with this rustic fruit dessert with a rich and savory texture that hovers between cake and custard.

Clafoutis comes from the verb clafir, meaning “to fill”. This dessert is true to its name because clafoutis is made by filling the baking pan with a sweet (but not too sweet) egg batter and fruit on top. Traditionally, clafoutis is made with un-pitted black cherries. When heated, the cherry pits infuse the batter with an almond flavor.

Some say that a clafoutis made with anything other than cherries is called flaugnarde. Clafoutis or flaugnarde, you can put any fruit you can imagine, like berries, peaches or apples, to name just a few.

If you have some leftover berries in your fridge and would like to indulge in a perfect, elegant and easy dessert keep reading. Especially if you love French culture and food and healthy recipes. Now don’t get me wrong. I’m not saying this is the healthy recipe. But, you know, it’s not unhealthy either.

It’s not too sweet, it’s fruity and light. You can serve it warm, cold or at room temperature and you can even make it in advance. One thing I can guarantee you – there won’t be any leftovers for tomorrow.

Berry Clafoutis

Preparation time: 10 minutes

Cook time: 30 minutes (depends on the oven)

Serves: 6-8

Ingredients:

– 1/2 tablespoons of butter

– 1 cup milk

– 3 eggs

– 1/2 cups sugar

– 1 tablespoon vanilla

– 2/3 cups all purpose flour

– 1/8 teaspoon salt

– 2 cups berries (blueberries, blackberries, raspberries)

– powdered sugar, for topping

Instructions

1. Preheat oven to 350 °F (180 °C). Place a pie dish in the hot oven with 1/2 tablespoon butter. Let it melt and spread it evenly to coat the pie dish.

2. In a bowl add eggs, milk, sugar and vanilla and blend well (with hand mixer) until combined and foamy. Add flour and salt and mix for another 1 minute.

3. In the hot pie dish, pour half batter and let it sit for 2 minutes until batter is set (this will help the berries remain in the middle). Spread berries in an even and generous layer on the set batter and sprinkle with the 2 tablespoons sugar. Pour remaining batter on top of berries. Smooth the top (you can do it with the back of the spoon).

4. Bake for 30 minutes (depends on the oven so make sure to check it every now and then). Knife should come out clean when it’s baked, and the edges will be golden brown. Clafoutis will also rise while baking and deflate as it cools.

5. You can serve clafoutis warm after baking. You can also serve it at room temperature or cold. Don’t forget to sprinkle powdered sugar on top before serving.

Bon Appétit!