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How to make lemon cake
Total duration:
45 minutes
Baking time:
30 minutes
Kneading time:
6 minutes
Preparation time:
9 minutes
The Components
70 g white sugar, equivalent to 4 tablespoons
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30 ml melted butter, equivalent to ⅛ cup
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3 eggs
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40 g vanilla, equivalent to 2 tablespoons
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Zest of 1 whole lemon
170 g Sweet & More flour, equivalent to 1 cup + 4 tablespoons
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12 g baking powder, equivalent to 1 tablespoon
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30 ml liquid milk, equivalent to ⅛ cup
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1 g salt, equivalent to ¼ teaspoon
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15 ml lemon juice, equivalent to 1 tablespoon
Steps to make lemon cake
(The oven must be monitored) + (The different sizes of the pieces and trays used in baking must be taken into account)
1
Rub the sugar with the lemon zest until it acquires the color and flavor of the lemon.
2
Using a wire whisk, beat the eggs, sugar, and vanilla at high speed for 3 to 5 minutes until a white mixture forms, then add the milk and lemon juice.
3
At the lowest speed, gradually add the sifted flour, salt, and baking powder, and beat until the flour is incorporated. Then add the butter, being careful to retain the air in the mixture without overbeating.
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4
Pour the mixture into a greased and floured pan or one lined with parchment paper, then gently tap the pan to release any air bubbles before baking.
5
Bake in a preheated oven at 200°C on the middle rack for 30 minutes. Bake from the bottom only for 25 minutes, then from the top for 5 minutes, or until cooked through. Remove from the oven and let it cool in the pan for approximately 20 minutes.
6
Remove it from the mold, then store it in an airtight container to maintain its moisture. Let it cool completely, then decorate as desired.
Full details in the video coming soon.
We would like to point out that the detailed video for this recipe is currently being prepared, in order to present it in the best possible way; it will be available on our platforms as soon as it is ready for publication at a later time, God willing.
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