Ingredients

• 1 cup - all purpose flour
• 1/2 tsp - baking powder
• 1 tsp - finely shredded lemon peel.
• 1/2 cup - butter
• 1/2 cup - sugar
• 2 - egg yolks
• 1 tbsp - lemon juice
• 1/2 cup - skimmed milk
• 2 - egg whites
• cinnamon-sugar
• fresh berries (optional)

How to Make Light Lemon Cake

• In a small bowl, stir together the flour, baking powder and lemon peel.
• In a small mixer bowl, beat butter with an electric mixer on medium speed for 1/2 minute.
• Add sugar, beat till fluffy.
• Add the egg yolks and lemon juice.
• Beat till it is well combined.
• Add flour mixture and milk alternatively to beaten mixture, beating on low speed after each addition, till combined.
• In another small mixer bowl, beat the egg whites with an electric mixer on high speed till stiff peaks forms.
• Fold egg white into batter.
• Transfer batter to a microwave safe baking dish.
• Cook uncovered on high i.e. 100 per cent power for 7 to 10 minutes or till done, giving the dish a quarter turn every 2 minutes.
• Sprinkle the top lightly with the cinnamon-sugar.
• Serve warm with berries.