- 8 eggs
- 200 g sugar
- 300 g white flour
- 8 g baking powder
- ½ teaspoon salt
- 70 ml oil
- 60 ml lemon juice
- 1 teaspoon lemon zest
Preheat the oven to 175°C and prepare two loaf pans with baking paper. This ensures the cakes bake evenly and release smoothly once fully cooled.
Separate the egg whites from the yolks, dividing the salt between both bowls. This helps stabilize the mixture and improves the overall texture of the finished lemon loaf.
Beat the egg whites until foamy, gradually adding the sugar until the mixture becomes glossy and firm. Proper whipping creates essential volume and lightness in the batter.
Mix the yolks thoroughly, slowly incorporating the oil in a thin stream. Add the lemon juice afterward, blending until smooth to create a rich, fragrant liquid base.
Gently fold the yolk mixture into the whipped egg whites using upward motions. Sift in the flour and baking powder, adding lemon zest while maintaining a delicate, airy texture.
Divide the batter evenly between the pans and bake for thirty‑five to forty minutes. Allow the cakes to cool before removing the paper and slicing for serving.