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Lemon cake
🇧🇷Brazil
•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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