How to make lemon cake recipe
Easy lemon cake recipe
Too good this soft lemon cake recipe with intense flavor! It’s an easy recipe to make that always pleases! It is possible to make Lemon cake recipe this soft with an orange instead of the 2 lemons. If you are a fan of lemon, use 2 lemons in your recipe. Look below I answered most of your questions with tips to make your lemon sweet.
List of ingredients for lemon cake recipe:
125 g butter
125 g sugar
120 g flour
2 eggs
2 untreated lemons
1 sachet of baking powder
1 pinch of salt
Lemon cake recipe steps:
In a bowl, whip the soft butter with the sugar to obtain a creamy mixture, add the eggs one by one then mix. Lemon cake recipe
Grate the zest and take the juice from the two lemons, add to the mixture, and mixing
Mix the flour, baking powder and salt then add everything to the preparation, mixing lightly
Butter and sugar two small 16 cm spring form molds or a single 18-22 cm pan, then distribute the dough
Bake at 180 ° for 20 to 25 minutes. Let cool 10 minutes before un-molding.
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Tips for making your sweet lemon cake easy
Here are tips to help you with the most frequently asked questions. Thanks also to those who share their own tips.
The recommended size of the mold: leave on 18 to 22 cm max, just to have a very high softness. Otherwise it will be flatter. Generally speaking, I work with mussels of this size to have very tall cakes.
If you use this basic recipe to make muffins, you will reduce the cooking time a little, 15 to 20 minutes should be enough, and remember to plant the blade of a knife in the center of one of the muffins after 15 minutes to check. If the blade comes out dry, without raw dough, your muffins are cooked
Your cake does not rise? Check that you have not forgotten the baking powder to start, if your dough is cold, the thermal shock will help to have more swollen cakes, so place your mold filled with raw dough in the fridge 15 min before baking if necessary
Facilitate remolding … Butter and flour your molds, or invest in a mold release spray that is more and more easily found in the pastry department. Also, why not have a circle of baking paper the size of your mold at the bottom? Remember, do not try to unmold the cake before 10-15 minutes after baking, it will stabilize.
Can we replace butter with zucchini? But absolutely! As in my chocolate zucchini cake, here grate a zucchini, recover 150 g of pressed zucchini (drain by squeezing in your hands). In this case, whisk eggs and sugar, and then add other ingredients. Also think of apple sauce, or almond butter, coconut oil, or a lemon yogurt to replace the butter.
A frosting for my lemon cheesy!! With the lemon softness, you will opt for a sugar icing which will compensate for the acidity of the lemon (lemon juice and icing sugar or egg white and icing sugar), or a chocolate icing: 150 g of dark chocolate + 150 ml of whole liquid cream, melt and smooth, let stand 30 min before spreading over the cake.