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Sicilian lemon cake

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Sicilian lemon cake


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Tempo de preparo

1 hour(s)


10 servings

Cíntia Costa

  • Ingredients
  • Recipe
  • Wheat flour2.5 cup
  • Sugar2.5 cup
  • Butter2/3 cup
  • Milk1.5 cup
  • Eggs3 unit(s)
  • Yeast2 teaspoon
  • Juice of 1/2 Sicilian lemon to taste
  • Zest of 1 lemon to taste
  1. Start by preheating the oven to 180°C.
  2. In the mixer, place the butter, sugar and lemon zest and beat until it forms a fluffy and fragrant cream.
  3. Add the eggs one by one, waiting to incorporate well until you add the other.
  4. In another bowl, mix the yeast and flour, sifting both.
  5. Add 1/3 of the dry ingredients (flour and yeast) to the mixer. When incorporated, add half of the milk and wait to mix well. Go alternating ending with the dry ones.
  6. Finally, add the squeezed and sieved juice of half a lemon and let it incorporate.
  7. Put the dough in a greased and floured shape (or with release agent) and take it to the oven for about 30 minutes.
  8. Test the dough with a toothpick, if it comes out clean, it's ready!
  9. Allow to cool and top with cream cheese frosting (her recipe is here in the middle profile!)

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