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.
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.
Notes
- For a dairy-free version, use plant-based milk.
- Adjust lemon juice for your desired level of tartness.