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Sicilian lemon butter cake

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Sicilian lemon butter cake


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Tempo de preparo

45 min(s)


10 servings

Nicole Girardi

  • Ingredients
  • Recipe
  • Butter200 g
  • Wheat Flour300 g
  • Yeast1 tablespoon
  • Sugar250 g
  • Whole milk120 ml
  • Eggs4 unit(s)
  • Sicilian lemon juice3 tablespoon
  • Zest of 1 Sicilian lemon1 unit(s)
  • Salt1 teaspoon
  • For topping: Canned condensed milk1 unit(s)
  • For topping: Sicilian lemon juice1 unit(s)
  1. In a mixer beat the butter until it turns white and fluffy. Add sugar and beat again.
  2. In a bowl mix the flour, salt and yeast. Reserve.
  3. add the lemon juice and zest to the mixer, beat until combined.
  4. add the eggs, one at a time, beating until each egg is mixed.
  5. reduce the speed of the mixer to the minimum and add the flour mixture, alternating with the milk. Beat just enough to incorporate.
  6. transfer to a greased form and bake at 180 degrees for approximately 40 minutes, or until the toothpick test comes out clean.
  7. for the frosting, mix the condensed milk and lemon and drizzle over the cake. You don't need to put it on fire.

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