Moist and Tender Lemon Cake

Moist and Tender Lemon Cake

Moist and Tender Lemon Cake

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 35 minutes

Grocery List via Instacart

Details

Servings: 24
Calories: 285
Protein: 3g
Fiber: 1g
Sugar: 33g
Carb Total: 43g
Saturated: 8g
Fat Total: 12g
Weight Watchers: 14 Points
Show More

Cuisine

dessert

Comments

Ingredients

300 g butter at room temperature
300 g fine sugar
1 teaspoon vanilla extract
6 eggs
2 lemons
300 g all-purpose flour
½ teaspoon baking powder
250 g icing sugar
sprinkles

Instructions

Preheat the oven to 180 degrees Celsius / 360 degrees Fahrenheit. Line a baking tray (30 x 40 cm/ 12 x 15 inch) with baking paper.

Place the soft room temperature butter in the bowl of the stand mixer and beat on medium speed until light and fluffy. Gradually add the sugar and continue beating for several minutes.

Add the eggs one at the time mixing very well before adding the next egg. Scrape the bottom and sides of the bowl a few times in between.

Add the zest of 1 lemon and 2 tablespoons lemon juice.

Mix together the flour and the baking powder and sieve over the butter-egg mixture. Incorporate carefully.

Pour the batter onto the prepared tray and bake for about 20 minutes. The cake should remain pale and still lightly moist inside.For the glaze mix the icing sugar with enough lemon juice to obtain a spreadable paste.

Spread this over the hot cake working quickly and distribute the sprinkles evenly on top.

View original preparation instructions

AI Coach

Personal Notes

Organization Tags

Tags easily organize your Recipe Library

Comments