#lemon #cake #recipe #shorts
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This supremely moist Lemon Cake is bursting with fresh lemon flavor, fluffy, tangy and so easy to make. This batter is made with freshly grated lemon zest and fresh lemon juice. When it the cake comes out of the oven it is infused with a homemade lemon syrup to give it an extra lemon kick, and then after cooling down the pound cake is topped with the most delicious lemon glaze. If you like lemon desserts, you have got to give this cake a try! It is recommended to be served refrigerated, it has an ice cream-like texture and melts in your mouth...enjoy! :)
Ingredients
For the lemon cake:
All-purpose flour 120g
Almond flour 30g
Baking powder 2g
Lemon zest 6g
Salt 1/4 tsp
Unsalted butter (room temperature) 113g
Powdered sugar 100g
Eggs (room temperature) 2 each
Vanilla extract 4g
Lemon juice 40g
Milk 50g
For the lemon syrup:
Water 30g
Lemon juice 30g
Granulated sugar 30g
For the lemon icing:
Powdered sugar 100g
Lemon juice 20g
*Baking pan size : 6"
Instructions
1. Preheat oven to 350°F (177°C).
2. Cream the butter and powdered sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
3. With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon zest. Beat on medium-high speed until combined.
4. Sift the AP flour, almond flour, baking powder, and salt, using a low speed stir until no dry power. Do not over mix the batter once you add the dry ingredients.
5. Add lemon juice and milk and stir well, do not over stir.
6. Scrape the batter into the prepared baking pan and bake for 45 minutes until the cake is golden brown and a toothpick comes out mostly clean. Baking times vary, so keep an eye on yours.
7. Let the cake cool for about 15 minutes in the pan. Boil together water, lemon juice and granulated sugar for the lemon syrup. Then brush the syrup on the cake while it’s still warm. Then allow cake to cool completely.
8. When the cake is cooled, combine all the icing ingredients. Pour icing over cake and let dry before serving.
Storage:
The Lemon cake keeps well in the fridge for 3-4 days.
9 сен 2024
