Lemon cake
Lemon cake. I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. Sift together the flour, baking powder, baking soda, and salt in a bowl. This cake is more like a lemon pound cake in consistency – very dense, but it lends itself well to lemon curd. Cook Lemon cake using 12 ingredients and 3 steps quickly.
Ingredients
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You need 3/4 cup of powdered sugar
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It’s 1 1/2 cup of all purpose flour
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It’s 2 tsp of baking powder
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It’s Pinch of salt
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Prepare 3/3 cup of dairy milk
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You need 1/2 cup of melted butter
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Prepare 1 tsp of vanilla extract
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Prepare 4 tbsp of lemon juice
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You need 2 tbsp of lemon zest
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You need of For glaze
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Prepare 1 tbsp of lemon juice
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Prepare 1/2 cup of sugar
Steps
- First in a mixing bowl add lemon zest, lemon juice, vanilla extract mix everything then add sugar, baking powder mix everything together.
- Now pour this mixture into a greased cake tin then baked it at 150 degree celcius for 35 to 45 minutes or check by pushing a stick.. in the meanwhile make a icing for the cake for this.
- In a bowl mix lemon juice and icing sugar whisk it till it becomes fluffy.. once the cake is done rest it for few minutes then spread the lemon icing on it then cut and serve…..
The lemon cake batter is velvety and thick. Bake time will be longer, but you can use a toothpick to test for doneness. Lemon Cake by Heavyweight Seeds is a potent sativa-dominant strain with sweet and musky aromas. Also known as Lemon Pound Cake and Lemon Cheesecake, Lemon Cake is a cross of Lemon Skunk and a. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water).
