Lemon cake with pine nuts

Lemon cake with pine nuts

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This is a soft, velvety cake with a delicate, lemony flavour. The pine nuts provide a pleasant crunch.

Ingredients

Quantity Ingredient
125g butter
2 organic lemons, finely zested
5 tablespoons fresh lemon juice
4 medium eggs
240g caster sugar
240g plain flour
30g pine nuts

Method

  1. Slowly melt the butter and set it aside. Use some of the butter to grease a 22-24 cm round cake tin. Lightly flour the tin, shaking out the excess. Preheat the oven to 175°C.
  2. Wash the lemons well in warm water, pat them dry and grate the outermost yellow lemon peel using a fine grater. Squeeze the lemon juice and measure the correct amount. You won’t need all the juice from the lemons for this recipe, only 5 tablespoons.
  3. Beat the eggs and sugar until nice and fluffy, preferably using an electric whisk. Add the lemon zest, lemon juice and the cooled melted butter. Stir in the flour, then pour the mixture into the greased tin.
  4. Bake the cake for 35-40 minutes all in all, but take it out after 10 minutes and sprinkle with pine nuts. Return to the oven and once the cake is done, allow it to cool in the tin.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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