Lemon Cake

The lemon cake is a cake that is suitable for all occasions, so light that pulls a slice the other, because the filling is fat and very fresh, very inviting. Ideal for breakfast and very versatile, because it can 'be prepared with the juice of other citrus fruits (orange and lemon for example), the choice is yours.

Ingredients:

For the cake:

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

For the stuffing:

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

Preparation:

Grate the peel of the lemon and squeeze the juice.

Preparing a mold with a diameter of cm. 24 and lined with oven paper. Turn the oven to 180 degrees.

Beat with electric sbattitore the egg yolks with sugar until light and frothy be, add the lemon rind, juice and 'oil. Add the sifted flour and mix with a wooden spoon. Continue to mix and combine the milk so composed enough to get a soft texture, but not too liquid.

Mount the egg whites separately until stiff with a pinch of salt, put them together in the compound spoonfuls, stirring gently from bottom to top. Finally add the sieved yeast, pour the mixture into the mold and bake at 180 degrees for about 30 minutes. Churning and leave to cool.

Meanwhile prepare the stuffing with lemon.
Squeeze lemons and put the juice in a small pan, mix the 'starch and sugar, cook on low fire and stir until it is thickened, make sure the sugar is sufficient, otherwise add more.

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