Sicilian lemon cake

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Sicilian lemon cake

Name: Sicilian lemon cake
Prep time: 1 h
Total time: 1 h
Yield: 10 Porções
Ingredients: 2.5 cup Wheat flour; 2.5 cup Sugar; 2/3 cup Butter; 1.5 cup Milk; 3 unit(s) Eggs; 2 teaspoon Yeast; to taste Juice of 1/2 Sicilian lemon; to taste Zest of 1 lemon

🇧🇷Brazil

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View in original language

(Português)

1 hour(s)

10 servings

Cíntia Costa

@cintiacosta

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

Start by preheating the oven to 180°C.
In the mixer, place the butter, sugar and lemon zest and beat until it forms a fluffy and fragrant cream.
Add the eggs one by one, waiting to incorporate well until you add the other.
In another bowl, mix the yeast and flour, sifting both.
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.
Finally, add the squeezed and sieved juice of half a lemon and let it incorporate.
Put the dough in a greased and floured shape (or with release agent) and take it to the oven for about 30 minutes.
Test the dough with a toothpick, if it comes out clean, it's ready!
Allow to cool and top with cream cheese frosting (her recipe is here in the middle profile!)

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Sicilian lemon cake

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