Recipe for a very lemon lemon cake

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meOver the years, I’ve made a lot of lemon cakes – simple, baked in a baking pan, round, stuffed with lemon curd and topped with buttery cream glaze. I wanted to make one that was heavily lemony, a little more adult than most. That’s it. You don’t have to freeze this cake – the icing makes it sweeter.

If you prefer an experience with lemon, which will accumulate more in the mouth, sprinkle it with powdered sugar before serving and leave it to do so.

Hours

preparation time: 30 minutes

Cooking time: 1 hour

Serve

10

Ingridients

  • Peel 2 lemons, peeled
  • 200 g granulated sugar
  • 3 large eggs, lightly beaten
  • 75 g butter, melt and allow to cool
  • 200 g of plain flour
  • 1½ teaspoon baking powder
  • 150 g sour cream
  • 2 tablespoons lemon juice

For syrup

  • Juice 2 small lemons or 1 ½ large
  • 50 g granulated sugar

For the glaze

  • 135 g of powdered sugar
  • 2 tablespoons lemon juice
  • Half a slice of lemon, for decoration (optional)

Method

  1. Preheat the oven to 170C / 160C fan / gas mark 3½.
  2. Grease a 12 x 22 cm baking tray with butter and line the bottom with baking parchment so that the ends of the parchment hang over the short ends of the baking tray.
  3. Place the shell in a large mortar and whisk with half the sugar. Mash this, then add the remaining sugar and continue beating (if necessary, do this in batches). This way you will get a delicious lemon-flavored sugar.
  4. Beat the sugar and eggs together in a food mixer until the mixture becomes light and thick and your beaters leave a trail as you lift them. Add butter. When removing the pedals, be careful not to leave any spots on them.
  5. Mix flour, pinch of salt and baking powder. Fold this into the egg mixture in three batches, alternating with sour cream. Add lemon juice.
  6. Shake the dough into the prepared model and bake for 50-55 minutes. The skewer inserted in the middle should come out clean.
  7. In a small skillet, place the lemon juice and sugar for the syrup. Bring to the boil, then stir the mixture to dissolve the sugar.
  8. Let the cake stand for 10 minutes, then pull the inside of the baking pan with a knife. Pick it up and remove the paper. Use a skewer to make holes along the top of the biscuit, then carefully turn the cake over and pierce the base as well.
  9. Slowly pour half of the syrup into the holes at the top and let it dip. Leave for 10 minutes, then turn the cake over and do the same on the bottom, taking the time to make sure the syrup enters. .
  10. Turn the cake to the right side and let it cool.
  11. For the glaze, sift the powdered sugar and stir in the lemon juice. The mixture should be smooth. Let it harden a bit – but don’t let it harden – then drizzle the cake with it and decorate it with half a slice of lemon if desired.

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