Lemon cake 
For those who want to make hot cakes even though, for those not to be discouraged and turn on the oven, I suggest a cake Lemon a recipe I found on American.
Maybe the almond flour, or will the meal (which I had never used a cake), but the texture of this cake is special.
Soft, moist and strong taste of lemon, yellow like the sun and no butter ... I would say that it can fit combined with a nice iced tea.
Once you have squeezed the lemon juice and grated rind and you'll have everything ready before you started separating the yolks from the whites.
With the electric whips mounted the egg whites until stiff and put them in the fridge so it will not unmount.
In another bowl, beat with electric mixer the egg yolks with 250g sugar, add zest always beating and 2 tablespoons of lemon juice.
zuccehro The remaining juice and the syrup will be used for the final.
Beat the mixture with the yolk for about 8 minutes so that it is thick and clear.
At this point you have to combine the flour and egg whites so that everything does not disassemble.
Proceed in this way.
the yolks mixed with the first 00 self raising flour (if you notice any lumps you can also give a fast sbattutina with whips).
Add a couple of tablespoons of egg whites, a tablespoon of almond flour, semolina a cucchaio.
Keep it up, alternately, stirring gently from bottom up, trying not to change direction and trying not to deflate the egg whites.
Pour the mixture into a loose base cake tin of 24 cm in diameter and bake in preheated oven at 170 degrees for about 40 minutes.
When the cake is cooked and the surface has browned or until toothpick inserted comes out clean it.
Allow the mold for 10 minutes before opening it.
Meanwhile in a saucepan bring to boil a glass of water with the remaining lemon juice and sugar.
sciroppino Spread this with a spoon on the surface of the cake.
Dosatelo you depending on your taste.
