Lemon cake
Suggested material offered in store
Ingredients
250g flour 00
250g sugar
250g butter room temperature
250g eggs about 5 eggs, you have to weigh them
The zest of 3 lemons
Juice of 2 lemons
Icing sugar
1 envelope cake yeast or 1 tablespoon of baking powder and 1 tablespoon of vanilla extract
Preparation
Preheat the oven to 360F
In a bowl, using an electric mixer, beat the eggs and sugar until the mixture is creamy
Add the butter and continue to beat the mixture, it should be crumbly.
Add the lemon zest and juice while continuing to beat
At low speed, add the flour and cake yeast and mix well
Butter a 25 cm cake pan
Pour the mixture into the mold and cook for 45-50 minutes
Check with the cake thermometer (a must have)
Once the cake has cooled, sprinkle with icing sugar
Enjoy!
- You can substitute lemons for oranges (the zest of 2 oranges and the juice of one orange)
- Grate only the yellow part of the lemon, the white part of the rind turns out to be more bitter.
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