This light lemon pan is a recipe that I got from an American site, and which is based on the lemon bread loaf very similar to the lemon pan recipe that you find in Italian. With a difference. In the American recipe, the lemon pan is prepared in a plum cake mold, and covered with an icing based on powdered sugar and lemon juice.

In this “defatted” recipe I propose a light lemon pan , without icing but very fragrant, and with a reduced fat content compared to the lemon pan that is normally found on the net.

LEMON PAN LIGHT: THE RECIPE

for 10 servings

• 150 grams of 00 flour + 50 grams of potato starch
• one and a half teaspoons of baking powder
• a pinch of salt
• 100 grams of Melinda apple compote
• 35 grams of butter or mild flavored olive oil or coconut
• 2 medium eggs + 1 egg white
• 100 grams of sugar + three generous spoons of Truvia
• 100 ml of skim or soy milk
• The juice and grated peel of one large whole lemon or two small organic lemons.

How to prepare the light lemon pan. 

Grease your round (22-24 cm) or plum cake pan with a teaspoon of butter and flour it lightly. Preheat the oven to 175 degrees.
In a bowl mix starch, flour, yeast, salt.
In another bowl, mix the remaining 30 grams of butter with the Melinda apple pulp and sugar, using a blender. Add the egg yolks one at a time while continuing to whisk. Separately, whip the three egg whites until stiff. Drizzle the milk into the butter and egg mixture.
Add the flour mixture by spoonfuls until the two compounds are combined and finally add the lemon zest and juice. Gently incorporate the egg whites, pour everything into the mold, put in the oven and cook for about 40-50 minutes. Do the toothpick test after 40 minutes to be sure.