Dr. Flachi’s light lemon cake is a very simple and light cake, which we see here in the variants with reduced sugar content and in the gluten-free variant.
One slice of this pie provides us with only 140 calories in both variations.
We can use it as an alternative to rusks and jam, in combination with 150 ml of skimmed milk or 125 grams of low-fat yogurt in its famous diet of 5. 

With a little trick that I added to the recipe, the cake will do it very easily.

Let’s see the recipe and the variant.

LEMON LIGHT CAKE BY DOCTOR FLACHI

To make this cake, I recommend using cream of tartar , which you can find in supermarkets.
It is a powder that stabilizes whipped eggs and whipped egg whites and that I always have at home, for example
the Angel Cake. Cream of tartar is also perfect in the recipe of the famous nutritionist’s light lemon cake.

Ingredients for an 8 servings cake

6 eggs
120 grams of sugar
75 grams of flour for cakes (not wholemeal) or alternatively the same weight of corn starch for
the gluten-free version
a sachet of cream of tartar
an organic or untreated lemon
a pinch of salt
cinnamon to sprinkle

Preheat the oven to 180 ° and line a 22m cake pan with parchment paper.
Separate the yolks from the whites and grate the lemon zest.

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Whip the egg yolks with the sugar in a bowl until they become very light and fluffy and add the lemon zest. In the yolk and sugar mixture, sift the flour or cornstarch and resume whipping for a few minutes.

In another bowl, whip the egg whites with an electric whisk: halfway through the process, add the cream of tartar and a few drops of lemon juice, sifting the powder, then resume whipping.
Remember that the whisk for whipping egg whites must be clean and dry. You can start by whipping the egg whites, keep them aside and then take care of the yolks and sugar in which you will put the flour or starch.

Now gently add the whipped egg whites to the yolk mixture.
Transfer the mixture to the pan and cook in the oven at medium height for 35 minutes.