I will share with you a Nice recipe of the lemon cakeButter and super easy to prepare, perfect for those looking for cheap and tasty recipes for afternoon coffee.
This cake has a smooth lemon flavor, which is not exaggerated, and a consistency that melts in the mouth, conquering all those who demonstrate. It is a practical recipe, with simple ingredients that brings that homemade taste we love.
How to make a nice lemon cake
To prepare, mix the lemon juice with the milk to give a special touch to the dough, then together sugar, oil, lemon zest and eggs, beating everything until it is very creamy.
I add the butter, the sifted flour and the yeast, mixing gently. I take to cook until golden brown and I prepare a quick syrup of condensed milk with lemon to finish. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- 50 ml of lemon juice
- 150 ml of milk
- 1 cup of sugar (200g)
- 2 tablespoons of oil (24g)
- 2 lemons chips (green only)
- 4 eggs
- 1/2 cup of butter or margarine (115 g) at room temperature
- A pinch of salt
- 2 cups of wheat flour (270 g), sifted
- 1 shame of shallow cooking (10g)
- For syrup (optional):
- 1/2 condensed milk box (200 g)
- Lemon juice to taste (about 3 tablespoons)
Methods of preparation
- Mix the lemon juice with the milk and mix until the milk thickens lightly. Reserve.
- In a bowl, mix sugar, oil and lemon zest, mixing well to release the aroma of citrus fruits.
- Add the eggs one by one, mixing well with each addition to incorporate.
- Add the butter to room temperature and the pinch of salt, mix until smooth.
- Gradually add the sifted flour, mixing gently so as not to lose the lightness of the dough.
- Incorporate the milk with reserved lemon and, finally, the yeast powder, mixing gently.
- Grease a 21 cm diameter pan with a mixture of margarine, flour and oil to facilitate flexion.
- Pour the dough into the pan and bake in a preheated oven at 180 ° C for about 40-50 minutes.
- Take the test to tease to check the point.
- While the cake cooks, prepare the syrup by mixing the condensed milk with the lemon juice up to a creamy consistency. Reserve.
- After cooking, let the cake heat, shocking and spread the syrup at the top.
- Garnish with lemon zest if you wish.
SUGGESTIONS
Use eggs and butter at room temperature to ensure that the dough is light and cuddly. It only scrapes the green part of the lemon to avoid bitterness. Sift the flour helps to make the cake softer. Don’t mix too much after placing the yeast so as not to lose the volume of the dough. It regulates the amount of lemon juice in the syrup as you taste a more or less intense flavor.
Revenue combinations
To be The lemon cake is perfect Accompanied by a black coffee, cold tea or natural juice. The lemon condensed milk syrup gives a special touch, but it is also delicious pure. For an even tastier snack, serve with a spoonful of whipped cream or a slice of white cheese.
Conclusion
To be Cute lemon cake It is a practical and economic recipe that brings a delicate and irresistible flavor. With some simple passages and ingredients, you will have a butter, a soft and perfect cake for any time of the day. Do it at your home and enjoy this lemon taste that delights everyone.
Can I use the Sicilian lemon instead of the Tahiti lemon?
Yes, Sicilian lemon can be used and will give a softer and aromatic flavor to the cake.
What to do if the syrup is too liquid?
Add more condensed milk or let the syrup rest in the refrigerator to do a little.
Can I replace the butter with margarine?
Yes, margarine can be used, but butter gives a richer flavor and a better consistency.
How to prevent the cake from becoming bitter?
Use only the green part of the lemon peel for the zest and avoid the bitter white part.
How long does the cake last after it is made?
Keep in a closed container for a maximum of 3 days at room temperature to maintain softness.
