Lemon cake in the pan

Let's prepare the recipe for pan-fried lemon cake, a very soft and fragrant dessert.

Lemon pan cake is super easy to make, even at the last minute. If you have a sudden craving for dessert and don't want to take too much time preparing, the recipe for this cake is the one for you. It is such a soft and tasty dessert, ready with easy-to-find ingredients. To create a soft dough that melts in your mouth, we use flour, milk, eggs, sugar and seed oil. Lemon gives aroma and a lot of taste to this dessert, which with its juice and peel makes everything more aromatic. Simple but delicious, this cake will make everyone fall in love!

Preparing the recipe for lemon cake in the pan

1. Start by peeling the eggs into a large bowl.
2. Add the sugar and a pinch of salt, then mix with an electric whisk for a few minutes.
3. When the mixture becomes swollen and foamy, slowly pour in the oil and incorporate it.
4. Do the same with the milk and then with the lemon juice; mix well with each addition.
5. At this point, sift the flour and yeast and add them several times to the mixture; work carefully with the mixer, so as not to leave lumps.
6. Once done, take a large pan with a non-stick bottom. One with a diameter of about 24 cm would be comfortable.
7. Grease the inside of the pan with oil and flour, then you can pour the cake mixture, leveling the surface.
8. Cook with the lid on and over low heat for 35 minutes.
9. After this time, turn it over, using the lid or a plate, and cook the other side for 5 minutes.
10. Do the toothpick test and, if it is ready, you can turn it off and let it cool on a plate. Finally, decorate it with icing sugar.

Conservation

Lemon cake, cooked in a pan, is a dessert as simple as it is good, with its citrus fragrance that makes it fresh and irresistible. You can keep it for 2-3 days, closed in a container.

Soft and irresistible, taste the cake in a bottle .

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