Lemon Bread

How to do it:

First of all, we have to separate the eggs into yolks and white eggs. This is actually more of a Romanian thing. Why? Because you save time in wiping just the white part with the sugar, instead of wiping the whole egg. Also, it gives a more fluffy texture to the cake. You can achieve the same “fluffiness” by wiping the whole eggs too but as I said, you will need more time in having the same results.

Second, whisk the white eggs with the sugar.

In a separate bowl, add the baking powder over the lemon juice from the freshly squeezed lemon. Pay attention, the composition will create a foam and if the bowl it’s too small, it might come out.

Mix the egg yolks with the oil, milk and lemon peel.

Add the lemon juice and baking powder mixture over and last, add the flour.

In the end add the white egg foam over the yolk composition by mixing gently from the bottom to the top. 

Add the batter in a baking shape and add it to the oven for 45 minutes, at 180 celsius degrees/350 fahrenheit.