A light lemon cake, free from milk, gluten and nickel, perfect for a tasty snack.
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Whisk the sugar and eggs with electric beaters.
Add the liquid ingredients, grated lemon zest and the remaining ingredients as in the recipe to the bowl. Work for a few seconds with electric beaters.
Line the pan with baking paper, pour in the batter and, if you like, you can add 2 tablespoons of dark chocolate.
Preheated static oven, 180 degrees, bake for 20/30 minutes depending on your oven. I recommend covering the surface with a sheet of baking paper for the last 10 minutes.
Store in a cool, dry place.
Excellent served with a cup of hot tea.
Italia
| Energy (kcal) | 228.31 |
| Carbohydrates (g) | 43.68 |
| of which Sugars (g) | 4.54 |
| Fat (g) | 3.67 |
| of which Saturates (g) | 1.43 |
| Protein (g) | 6.5 |
| Fiber (g) | 0.41 |
| Sale (g) | 0.39 |
