Lemon Cake

⏳ Time

1 hour 1 day

🥕 Ingredients

🍽️ Servings

Description

Often, a lemon cake is understood to be a sponge cake with lemon zest, but there is a more interesting option. If you soak the cake in lemon glaze and let it rest for a day, it will become dense and extremely lemony, which is exactly what you want from a lemon cake. The recipe allows for experimentation: lemon juice can be mixed with orange juice or you can use juice from any other citrus fruit depending on your mood.

Ingredients

Butter - 6.3 oz
Breadcrumbs - 2 spoons
Chopped almonds - 2.8 oz
Wheat Flour - 12.2 oz
Baking Powder - 1 tablespoon
Salt - ¾ spoons
Sugar - 12.3 oz
Chicken Egg - 2 pieces
Milk - 3 fl oz
Lemon - 2 pieces

Step by Step guide

Step 1

In a food processor, grind the almonds into a fine crumb. In a separate bowl, mix the sifted flour, baking powder, and salt.

Step 2

Place the remaining butter in a large bowl and add a cup of sugar. Beat with a mixer for one minute, then add the eggs one at a time, followed by the flour mixture, and finally pour in the milk.

Step 3

Thoroughly mix everything together, add the zest of two lemons, and mix again. Preheat the oven to 356°F. Grease a rectangular loaf pan with butter and sprinkle with breadcrumbs, shaking off the excess. Pour the batter into the pan and bake until done, about one hour.

Step 4

Combine the remaining sugar in a saucepan with the juice of two lemons and over medium heat, stirring and ensuring it doesn't boil, prepare the glaze.