The light dessert that smells of lemon and peaceful mornings

The aroma of lemon fills the kitchen, crumbs gently settle on the plate, and a pale, creamy slice melts in your mouth. This cake is perfect when you're craving something sweet yet light, with a soft, airy texture.

Here's the most basic version of lemon egg white cake: no cream or filling, just a light batter, perfect for using up leftover egg whites. Ideal for breakfast, with afternoon tea, or as a citrusy touch to finish a meal.

Ingredients

6 egg whites (about 210 g)

A pinch of salt

Icing sugar to taste for decoration.

Preparation

Preheat the oven to 170°C (340°F). Carefully separate the egg whites from the yolks (which you can save for later use) and place the whites in a large bowl with a pinch of salt.

Beat the egg whites with an electric mixer, first at low speed and then at medium speed, gradually adding the sugar. Stop the mixer when glossy, firm but still soft peaks form.

In another bowl, combine the sifted flour and baking powder. Add the remaining sugar, lemon zest, and strained lemon juice. Add the milk and vegetable oil and mix with a hand whisk until smooth.

Fold the beaten egg whites into the lemon mixture in three batches, gently mixing from the bottom up with a spatula to avoid deflating them. Stop mixing when the mixture is smooth, light, and fluffy, with no white streaks.

Pour the batter into a greased and floured 22cm cake tin, smoothing the surface with a spatula without pressing down. Bake in a preheated oven at 170°C (340°F) for about 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven, let it cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Once at room temperature, dust it with powdered sugar and, if desired, add more lemon zest.

Store the cake under a glass dome or covered at room temperature for up to 2 days. If it's very hot, refrigerate it for up to 3 days and let it come to room temperature before serving to allow it to soften.

Serve the cake on a simple stand or a large, flat plate, dusted with freshly ground icing sugar. Garnish with thin slices of lemon and a little zest in the center or around the edges to enhance the citrus flavor.

Pair it with a chilled glass of Moscato d'Asti, which enhances the citrus notes without masking them. You could also try a slightly citrusy black tea or a simple, lightly sweetened lemonade, ideal for a light snack.