Lemon Cake with Egg Yolks

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Lemon Cake.JPG

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

All past week I had a terrible cold that was bugging me and I was dragging my miserable body back and forth from work to home, to the supermarket, to household works and son’s studying and back to work next morning. One thing I hate about being a woman is the fact that you don’t have the luxury to be sick. You get to pamper everyone when he is sick and no one does the same for you when you are at the same situation. You don’t even have the luxury to stay in bed and forget about everything and everyone. Ok, I whined enough I think, at least I got it out of my system lol. Anyway, the only good thing about this week was this cake. Seriously. Apart from that, just sneezing, coughing and headaches.

Now this is an ordinary Lemon Cake. I am not here to say that this is the best Lemon Cake, or that you will go crazy if you try it. It is a beautiful tasty cake, soft and fragrant from the citrus and in a quantity that really won’t stuck on your counter for days, perhaps not even for many hours. But what makes this cake different from all the others of the same category is the fact that, it is made only with egg yolks, not whole eggs.

Lemon Cake.JPG

Of course, you will ask, so what, what’s so special about it. Well, I will tell you right away. When you have made two batches of Coconut Cookies in which by the way you use only egg whites, you definitely need a recipe like this to use the egg yolks that were left over. And if you have more than 4 egg yolks spare, you can always double the recipe. It is a small cake anyway. By the way my friend Didi made the coconut cookies and posted about them in her blog Dishin with Didi. Check them out!

So, for all of you who have left over egg yolks and you have no idea what to do with them, or if you do have an idea what to do with them, but you just want to try something else, this cake is a solution and a tasty one I may say!

It is unusually fluffy despite the fact that it misses the egg whites, which give to the cake the moisture and volume. As, I said before it is very aromatic and I think it is great for a good day’s start or with a cup of tea or coffee in the evening, when most of us crave for something sweet.

So, here is the recipe which was adapted from here and I think it is always good to have such a cake handy in our recipe archive, for whenever is needed.

  Lemon Cake.JPG

Lemon Cake with Egg Yolks

Ingredients

6 tbsp margarine

2/3 cup sugar

4 egg yolks

1 ¼ cup flour

1 ½ tsp baking powder

1/8 tsp salt

1/3 cup milk

Peel from one lemon

2 tsp lemon juice

½ tsp vanilla extract

  Lemon Cake.JPG

Instructions

Preheat oven to 175° C/ 350° F.

In the mixer beat the margarine with the sugar until fluffy.

As the mixer works the batter will separate and cover the sides of the mixing bowl.

Let it stay as it is and add the egg yolks in the middle.

Beat slightly the egg yolks until they take a lemony color.

With a spatula bring the batter from the sides of the mixer to the center and start mixing again so as to be incorporated with the egg yolks.

Sift together the flour the baking powder and the salt in another bowl.

Slowly, slowly start throwing the flour mixture to the eggs mixture, alternating with the milk.

Beat well.

Add the lemon zest, the juice and the vanilla extract and mix slightly.

Butter and flour a loaf pan with length 25 cm/ 5X9X3 inch.

Pour the cake batter.

Bake for 40 to 45 minutes. Mine took 40 minutes. You can always check with the knife.

Remove from the oven.

Let it stay for 5 to 10 minutes and then remove it from the pan too.

Serve it as it is or with a scoop of vanilla ice cream or with crème anglaise or plain as it is.

CULINARY TRIP TO GREECE

I have a few questions for you and I would appreciate your help on this one! If you wanted to take a culinary trip to Greece what would you have liked to do during your stay here:

a) Have cooking and baking courses, wine tasting and generally just focus on food only

b) Have cooking and baking courses and site seeing

c) Have cooking and baking courses, site seeing and summer vacations

d) Which is the best period for you to make this trip?

Please tell me anything you can think of for such a trip, because I am discussing and thinking of organizing a culinary trip to Greece for anyone, who is interested in learning how to cook Greek food, taste some of our special cheese and other products from the Greek soil and learn more about our civilization and customs. Thank you in advance for your feedback!!!

Lemon Cake.JPG

4.8 from 5 reviews
Lemon Cake with Egg Yolks
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: International
Ingredients/ Συστατικά
  • 6 tbsp margarine
  • ⅔ cup sugar
  • 4 egg yolks
  • 1 ¼ cup flour
  • 1 ½ tsp baking powder
  • ⅛ tsp salt
  • ⅓ cup milk
  • Peel from one lemon
  • 2 tsp lemon juice
  • ½ tsp vanilla extract
Instructions/ Εκτέλεση
  1. Preheat oven to 175° C/ 350° F.
  2. In the mixer beat the margarine with the sugar until fluffy.
  3. As the mixer works the batter will separate and cover the sides of the mixing bowl.
  4. Let it stay as it is and add the egg yolks in the middle.
  5. Beat slightly the egg yolks until they take a lemony color.
  6. With a spatula bring the batter from the sides of the mixer to the center and start mixing again so as to be incorporated with the egg yolks.
  7. Sift together the flour the baking powder and the salt in another bowl.
  8. Slowly, slowly start throwing the flour mixture to the eggs mixture, alternating with the milk.
  9. Beat well.
  10. Add the lemon zest, the juice and the vanilla extract and mix slightly.
  11. Butter and flour a loaf pan with length 25 cm/ 5X9X3 inch.
  12. Pour the cake batter.
  13. Bake for 40 to 45 minutes. Mine took 40 minutes. You can always check with the knife.
  14. Remove from the oven.
  15. Let it stay for 5 to 10 minutes and then remove it from the pan too.
  16. Serve it as it is or with a scoop of vanilla ice cream or with crème anglais or plain as it is.
Notes/ Σημειώσεις
Recipe from Italian Dessert Recipes

4.8 from 5 reviews
Κέικ Λεμονιού μόνο με Κρόκους Αυγών
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Γλυκό
Cuisine/ Κουζίνα: Διεθνής
Ingredients/ Συστατικά
  • 6 κ.σ. μαργαρίνη
  • ⅔ φλ. ζάχαρη
  • 4 κρόκοι αυγών
  • 1¼ φλ. αλεύρι
  • 1 ½ κ.γ. μπέικιν πάουντερ
  • ⅛ κ.γ. αλάτι
  • ⅓ φλ. γάλα
  • Ξύσμα από ένα λεμόνι
  • 2 κ.γ. χυμό λεμονιού
  • ½ κ.γ. εκχύλισμα βανίλιας
Instructions/ Εκτέλεση
  1. Προθερμάνετε το φούρνο στους 175 ° C.
  2. Στο μίξερ χτυπείστε τη μαργαρίνη με τη ζάχαρη με το φτερό μέχρι να αφρατέψουν.
  3. Με το χτύπημα του μίξερ τα υλικά θα πάνε και θα καθήσουν γύρω από το φτερό και στα τοιχώματα του κάδου.
  4. Αφήστε τα όπως είναι και προσθέστε τους κρόκους στη μέση.
  5. Χτυπείστε ελαφρά τους κρόκους των αυγών μέχρι να πάρουν ένα απαλό λεμονί χρώμα.
  6. Με μια σπάτουλα φέρτε το μίγμα της μαργαρίνης και της ζάχαρης από τις πλευρές του μίξερ στο κέντρο και αρχίστε την ανάμειξη και πάλι έτσι ώστε να ενσωματωθεί με τους κρόκους των αυγών.
  7. Κοσκινίστε μαζί το αλεύρι το μπέικιν πάουντερ και το αλάτι σε ένα άλλο μπολ.
  8. Σιγά-σιγά, αρχίστε να ρίχνετε το μίγμα του αλευριού στο μίγμα των αυγών, εναλλάξ με το γάλα.
  9. Χτυπείστε.
  10. Προσθέστε το ξύσμα λεμονιού, το χυμό και το εκχύλισμα βανίλιας και ανακατέψτε ελαφρά.
  11. Βουτυρώστε και αλευρώστε μία φόρμα με μήκος 25 cm.
  12. Ρίξτε το μίγμα του κέικ.
  13. Ψήστε για 40-45 λεπτά.
  14. Εμένα μου πήρε 40 λεπτά. Μπορείτε πάντα να ελέγξετε με το μαχαίρι.
  15. Βγάλτε το από το φούρνο.
  16. Αφήστε το να μείνει για 5 έως 10 λεπτά και στη συνέχεια βγάλτε το από τη φόρμα.
  17. Σερβίρουμε όπως είναι ή με μια κουταλιά του παγωτό βανίλια ή με κρέμα ανγλαίζ ή όπως είναι.
Notes/ Σημειώσεις
Συνταγή από το site Italian Dessert Recipes

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