Lemon cake recipes with egg whites

This recipe makes use of lots of egg whites, so I have a cup with egg whites in my freezer kept just for this recipe. Whenever I cook and I have leftover egg whites, I freeze them for this easy lemon cake recipe.

Ingredients for Lemon cake recipes with egg whites:

• 1 cup egg whites
• 1 cup sugar
• 1 cup all purpose flour
• 1 cup chopped walnuts mixed with raisins
• 1/2 melted butter stick
• juice and zest from one lemon
• optional: zest from one orange

Preheat the oven to 190°C/375°F.

Beat the egg whites until stiff, adding the sugar gradually. Slowly stir in the flour and the melted butter, than the lemon zest, lemon juice, walnuts and raisins.

Slowly fold in the ingredients until well incorporated.

Spoon the batter into a prepared tube pan (greased and dusted with flour).

Bake the lemon cake for 40-50 minutes or until a toothpick inserted in the center comes out clean.

This cake is so light, because we don’t use egg yolks … you will love it!