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Light Lemon Cake
A super light lemon cake, moist thanks to almond powder and scented with yellow and green lemon zest. Accompanied by a silky lemon cream, it is perfect for tea or as a refreshing dessert.
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Critical Success Points
- • Fold in the baking powder at the very end to ensure leavening.
- • Bake the cake at 180°C without opening the oven door for the first 20 minutes.
- • Thicken the lemon cream properly without boiling it excessively.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Watch out for splashes from the hot cream; use a whisk to avoid splattering.
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