🍋 Lemon Cake

A fluffy, citrusy delight made with egg whites and lemon zest. Perfect for a light, protein-rich dessert!

Kitchen Tools

• Mixer

• Oven

• Loaf pan

Ingredients

• 200 ml egg whites (approx. 7 fl oz)

• Zest of 1 lemon

• 60 g oat flour (approx. 2 oz)

• 5 g baking powder (approx. 1 teaspoon)

Instructions

1. Whisk the egg whites: In a mixing bowl, beat the egg whites until stiff peaks form.

2. Fold in dry ingredients: Gently fold in the lemon zest, oat flour, and baking powder with a spatula. Add your preferred sweetener if desired.

3. Bake: Pour the mixture into a greased loaf pan and bake in a preheated oven at 180°C (350ºF) for about 15 minutes. Check doneness with a toothpick; if it comes out moist, bake a few more minutes.

4. Cool and serve: Allow the cake to cool at room temperature before slicing.

Serving Suggestions

• Dust with powdered erythritol for a sugar-free finish.

• Serve with Greek yogurt or a lemon glaze.

Light, bright, and zesty — the perfect guilt-free indulgence! 🍋