omg.... what's ur lemon cake resippy....
Hahahah, omg I cannot believe someone asked about that🤣🤣
160 grams of unsalted room temperature butter
the recipe says 170 grams of sugar, but I usually use less (170grams is over 10 tablespoons of sugar, and that's far too sweet for me, personally)
zest of 1,5 - 2 lemons (depends on your personal taste and size of lemons)
juice of one lemon
3 eggs
190 grams of flour (~1 and 1/4 cup)
1 heaped teaspon of baking powder
3 tablespoons of milk (or one really big tablespoon of natural yogurt)
Powdered sugar and more lemon juice (for icing)
Cream the butter with the sugar. Then crack the eggs and whisk them in one at a time. After that, add rest of the ingredients (I sift in the flower and baking powder next, then mix lemon juice with the zest and pour it in, and last I use milk to adjust consistency of the batter. It should be much, much thicker than crepe batter, but not as thick as dough you can knead by hand) Line a loaf tin with parchment paper and pour the batter evenly. Bake in an oven preheated to 180C or 350F (top and bottom fan) for 35-45 minutes until golden brown at the top. Make sure to stab it with a toothpick - if it comes out dry, you can take it out of the oven. Let it cool, mix powdered sugar with lemon juice to make icing. It's usually smth like 5 tbspns of sugar to 2 tbsps of lemon juice, but if you're making more, you can increase the amount and substitute half of the lemon juice with water, if you feel like it's too acidic :3













