A wonderfully fragrant Soft Lemon and Apple Cake that’s ideal for breakfast or a light dessert. This airy, delicate cake is made without oil, butter, or yogurt, allowing the flavors of lemon and apple to shine through. For a dairy-free option, substitute with plant-based milk. 🍋🍏

Essential Ingredients

Apples – 2 large or 4 medium, peeled and thinly sliced
Milk – 100 ml (use plant-based milk if preferred)
Whole Wheat Flour – 70 g
All-Purpose Flour – 30 g
Brown Sugar – 50 g
Eggs – 2, separated
Salt – A pinch
Baking Powder – 8 g (about half a packet)
Organic Lemon – Zest of 1, grated; juice of half

Preparing the Apples

Peel and Slice: Peel the apples and slice them thinly. Set aside half of the slices to decorate the top of the cake later.

Whipping the Egg Whites

Separate and Beat: Carefully separate the eggs. In a mixing bowl, beat the egg whites with a pinch of salt until they reach stiff peaks. This will help create a light and fluffy texture in the cake.

Mixing the Cake Batter

Combine Yolks and Sugar: In a large bowl, use an electric mixer to beat the egg yolks, lemon zest, brown sugar, and a pinch of salt until the mixture is light and fluffy.
Sift the Dry Ingredients: In a separate bowl, sift together the baking powder, whole wheat flour, and all-purpose flour.
Add Milk and Lemon Juice: Gradually add the sifted flour mixture and milk to the egg yolk mixture, doing this in two or three stages. Stir in the lemon juice, adjusting to taste based on your preference for lemon flavor.

Folding in the Egg Whites

Gently Fold: Add the beaten egg whites into the batter, using a gentle upward folding motion to retain the fluffy texture.

Adding the Apples and Decorating the Cake

Incorporate Apples: Stir in half of the apple slices into the cake batter.
Prepare the Pan: Line a 20 cm (8-inch) round cake pan with parchment paper. Pour the batter into the pan, smoothing the top.
Decorate: Arrange the reserved apple slices on top in a circular pattern for a beautiful presentation.

Baking and Serving

Bake: Preheat your oven to 180°C (350°F). Bake the cake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool completely before removing it from the pan. Slice and enjoy this soft, lemony apple cake, perfect with a cup of tea or coffee!

Tip: For added flavor, lightly dust the cake with powdered sugar before serving.

Soft Lemon and Apple Cake

A delicately flavored, light cake perfect for breakfast or dessert. Made without oil, butter, or yogurt, this soft lemon and apple cake is a healthier option that can easily be prepared dairy-free with plant-based milk.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Breakfast, Dessert

Cuisine European

Servings 8 slices

Calories 180 kcal

Ingredients

2 large apples or 4 medium
100 ml milk plant-based milk if preferred
70 g whole wheat flour
30 g all-purpose flour
50 g brown sugar
2 eggs
1 pinch salt
8 g baking powder about half a packet
1 lemon zest grated from an organic lemon
½ lemon juice from half a lemon

Instructions

Peel and thinly slice the apples. Reserve half of the slices for decorating the top of the cake.
Separate the eggs, beating the egg whites with a pinch of salt until stiff peaks form.
In a large bowl, use an electric mixer to beat the egg yolks, lemon zest, sugar, and a pinch of salt until light and fluffy.
Sift together the baking powder, whole wheat flour, and all-purpose flour.
Gradually add the flour mixture and milk to the egg yolk mixture in two or three batches, mixing well to avoid lumps. Stir in the lemon juice to taste, adjusting based on your desired lemony flavor.
Gently fold the beaten egg whites into the batter using an upward motion to maintain a fluffy texture.
Stir half of the apple slices into the batter. Pour the batter into a 20 cm (8-inch) round cake pan lined with parchment paper. Smooth the top, then arrange the reserved apple slices on top for decoration.
Bake in a preheated static oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before removing it from the pan.