Lemon Cake

The Lemon cake is a cake that is suitable for all occasions, so light that one slice leads to another, filling it is fat-free and very fresh, very inviting. Ideal for breakfast and very versatile because it can 'be prepared with different citrus juice (orange and lemon for example), the choice is yours.

Ingredients:

For the cake:

300 g of flour
150 grams of sugar
2 eggs
a cup of coffee, oil seeds
lemon juice (1 whole if small)
grated rind of one lemon
2 or 3 cups of milk
1 packet of yeast
icing sugar

For the filling:

3 medium lemon (2 if large)
4 or 5 tablespoons of sugar
1 tablespoon cornstarch
Approximately 200 g of apricot jam

Preparation:

Grate the rind of the lemon and squeeze the juice.

Prepare a mold with a diameter of cm. 24 and lined with parchment paper. Preheat oven to 180 degrees.

Beat with electric mixer until the egg yolks with sugar are light and fluffy, add the lemon zest, juice and 'oil. Add the sifted flour and mix with a wooden spoon. Continue stirring the mixture and add as much milk as needed to achieve a soft consistency, but not too liquid.

Separately mounted the egg whites with a pinch of salt, combine the mixture by spoonfuls, stirring gently from bottom to top. Finally add the sifted baking, pour the mixture into the mold and bake at 180 degrees for about 30 minutes. Remove from oven and let cool.

Meanwhile, prepare the lemon filling.
Squeeze the lemons and put juice in a saucepan, mix 'starch and sugar, cook over low heat and stir until it has thickened, ensure that sugar is sufficient, otherwise add more.

Cut the cake in half, spread the apricot jam on one side and the filling of citrus on the other, then recompose the cake. Sprinkle with powdered sugar.