Lemon Starch Cake
Portion: 
Preparation: 
( 11 oy 4,73/5)
Hello Dear Friends,
Lemon Cookies in my recipe this week Lemon Recipes I announced the week :) This week's 2nd lemon recipe Lemon Starch Cake.
Starch Cake A very light puffy flavor compared to other cakes! Searching for this recipe on the Kitchen Secrets Blog Service Selections from Yasemin's Kitchen I saw it on the page and liked it very much, I made some minor changes. It is really unbelievable that such a delicious and even better recipe than ready-made cakes comes out with less ingredients.
Since I have a lot of lemons in my hand, I smothered the place with lemons when I was trying to both cream, cake and decoration :)
This cake is very delicate compared to those made with flour types, I took extra care even after it started to rise, even when taking it out of the oven. I used a silicone mold and baked the cake on the wire rack in the middle of the oven. So I didn't put it on the tray, I especially used the wire to cook it evenly. When I took it out of the oven, instead of buying the silicone cake mold, I bought it with its wire.
When you take the cake out of the oven, you will hear a little crunchy sound. After it has completely cooled, use a bread knife if you have it at home, or a sharp knife if you don't have it.
I thought of something for the last and third lemon recipe, but if there is a recipe you want me to try, you can leave a comment.
Love…
Ingredients for Lemon Starch Cake Recipe
- 3 medium egg
- 1 cup powdered sugar
- 1 cup of vegetable oil (sunflower oil)
- 200 g wheat starch
- The rind of 1 lemon (grated on the fine side of a grater)
- Juice of 1 lemon
- 1 package baking powder
- 1 pack of vanilla
For the top:
- Half a pack (100 ml) of milk cream
- lemon slices
How to Make Lemon Starch Cake Recipe?
- Beat eggs and granulated sugar until foamy and fluffy.
- Add oil to it and whisk until mixed.
- Add lemon juice, lemon zest, wheat starch, baking powder, vanillin and mix.
- Pour it into the greased cake mold when completely mixed.
- Bake in a preheated oven at 170 degrees for 30-35 minutes. At 30 minutes, insert a knife and see if it comes out dry (if it is, it's ok).
- Carefully remove the baked cake from the oven (a wire would be fine if you have it) and let it rest until it cools completely.
- Decorate the cooled cake with whipped cream and lemon slices (I didn't add extra powdered sugar because the cake is sweet, but you can add 2-3 tablespoons and whisk).
- Serve by slicing.
Hello, your recipes are very good. I've been trying for years, they're all good. However, even though I made this cake exactly, it swelled too much and overflowed from the mold. My pattern is the same as your pattern in the picture. What could I have done wrong?
Hello, most likely your eggs are large. Yours sincerely
I also have this silicone mold. I tried it once, the smell of plastic remained on the cake. The second time I tried, the cake did not come out of the mold properly, even though it decreased, there was still a plastic taste in the cake. Do you have a trick to use these silicone molds? Do you need to do something before using them?
Hello, I have never seen silicone molds give smell and taste before. When using such products, care must be taken to ensure that they are reliable. If possible, it should be a well-known brand. I think you change the pattern. Yours sincerely
I wonder how it would be if a little flour was added, it seems a little strange to me without flour
It will not be the same if flour is added. Definitely give it a try this way. love.
Can it be made with cornstarch, does the ratio change?
Good luck to you. Could it be possible to use the same amount of orange or tangerine juice and peel instead of lemon? Does the sugar rate change in this case? Thanks.
Hello Gülçin, you can use tangerine and orange. The sugar ratio does not change. Yours sincerely