Lemon Cake. This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with fresh lemon flavor and the easy lemon glaze on top will. Ideas for frosting, pound cake, and other ways to make this tart, refreshing dessert.
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compound of Lemon Cake
- It's of for the lemon cake:.
- Prepare 125 g of unsalted butter.
- You need of zest of 2 lemons.
- It's 155 g of icing sugar.
- It's 4 of medium eggs.
- Prepare 70 g of freshly squeezed lemon juice.
- Prepare 150 g of plain flour.
- Prepare 1 pinch of salt.
- Prepare 1/2 teaspoon of baking powder.
- It's of for the syrup:.
- Prepare 20 g of lemon juice.
- Prepare 65 g of water.
- You need 40 g of icing sugar.
- Prepare 1 teaspoon of honey.
Lemon cake recipes from Martha Stewart, including lemon chiffon cake, glazed lemon pound cake Lemon cakes embody the perfect culmination of tart and sweet. With the fruit's natural lightness, it's. Lemon Cake a delicious moist Italian Cake, and all you need is a tablespoon for measurement. Fast and Easy and so good.
Lemon Cake ingredients
- For the cake: melt butter in a microwave. Whisk in the sugar. Grate in the lemon zest. Add in the eggs one at a time. Mix in the lemon juice.
- Sift in flour, salt and baking powder. Don't overmix.
- Pour in a greased and lined baking pan. Bake at 160°C for about 55 min.
- Meanwhile, make the syrup: combine sugar, lemon juice and water in a small saucepan. Let syrup boil for a minute on high heat. Take off heat and mix in the honey.
- Pour the syrup over the warm cake. Let cool completely and enjoy :).
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