Lemon cake

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Lemon cake

Name: Lemon cake
Prep time: 1 h
Total time: 1 h
Yield: 1 Porções
Ingredients: 150 g butter; 1/4 cup Sugar; 4 unit(s) Eggs; 3 unit(s) Lemon zest; 50 ml Natural Yogurt; 100 ml Lemon juice; 2 cup Wheat flour; 1 tablespoon Baking powder; 1/2 cup Sugar icing, icing sugar; 3 to taste Vanilla essence drops; 1 tablespoon Lemon juice

🇧🇷Brazil

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View in original language

(Português)

1 hour(s)

1 servings

Hendrio Rubira

@danicretense

Ingredients
Recipe

butter150 g
Sugar1/4 cup
Eggs4 unit(s)
Lemon zest3 unit(s)
Natural Yogurt50 ml
Lemon juice100 ml
Wheat flour2 cup
Baking powder1 tablespoon
Sugar icing, icing sugar1/2 cup
Vanilla essence drops3 to taste
Lemon juice1 tablespoon

1- Preheat the oven to 205ºC. Grease and flour a mold with a hole in the middle.
2- In the mixer, with the wire whisk (if you have that option), beat the butter with the sugar until it forms a very fluffy cream.
3- Add the eggs little by little, adding one white or yolk at a time, always beating on high speed.
4- This method prevents the mixture from curdling.
5- Add the lemon zest and beat to mix.
6- Alternately, always beating on low speed, add the flour previously mixed with the yeast and the yogurt previously mixed with the lemon juice.
7- When the ingredients are finished, turn off the mixer and mix gently with a spatula just enough to make sure there are no lumps of flour without being incorrupt.
8- Pour the dough into the prepared pan and bake for 5 minutes at 205ºC, immediately lower to 180ºC and bake for another 25-30 minutes.
9- Let it cool for 10 minutes in the form, then unmold.
10- Icing 3. In a small bowl, mix the sugar, vanilla and lemon juice.
11- Pour over the still warm cake.
12- This recipe is for a very thin and not very generous coverage, if you prefer, double the quantities

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Lemon cake

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