Glazed lemon cake
I don't know if this lemon cake will be the best in the world or not. What I can tell you is that you will fall in love like no one has before.
It is a dense cake , with all the texture of English cakes rich in butter and with a flavor and aromas of lemon that will put everyone in the house in a good mood.
I have prepared it in a tall mold, ideal for plum cakes (the one that is part of the KitchenAid set ), but you could perfectly use a ceramic one, or make it round if you prefer. Either way, it's delicious - if you make it at home, don't forget to tell us how it turned out in the comments, we'd love to hear about it.
KitchenAid Artisan 5KSM125 food processor , KitchenAid glass bowl and KitchenAid metal cake mold
Ingredients
For the cake:
- 300 g flour
- Baking powder (8 g)
- Salt (a pinch)
- 300g of sugar
- 200g butter
- 125 ml of liquid cream
- 4 large eggs
- the zest of 2 lemons
- The juice of 1 lemon
For the glaze:
- 150g icing sugar
- 2 tablespoons lemon juice
Preparation
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With the help of a Zester Premium Microplane grater , grate the skin of the two lemons, without reaching the white part of the lemon so that it does not bitter.
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Cut the lemons with a Japanese Miyabi Damascus steel knife, cut the lemons in half
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With the help of the Bérard olive wood squeezer we squeeze those same lemons to obtain their juice.
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In a bowl, mix the flour, salt and yeast.
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In the KitchenAid glass bowl we put the sugar together with the softened butter, the zest of the lemons and the eggs. Mix with the help of the spatula until you get a smooth and fluffy cream that has a very light color.
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Now we add the flour mixture alternating it first with the lemon juice and then with the liquid cream.
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Pour the dough over our previously greased KitchenAid cake mold and bake it for about 50 minutes at 180 degrees until when inserted with a toothpick it comes out clean and without any remains of dough.
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Let cool in the mold for 10. Minutes and remove from the mold. We put it on a rack to glaze it and put the rack on a baking paper.
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In a bowl, mix the icing sugar with the lemon juice until a thick glaze is obtained.
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Then we pour the glaze over the cake and let it rest for about 30 minutes, so that the glaze hardens.
Bérard olive wood juicer and Damascus steel Japanese Miyabi knife
Comments
Alma said:
Muy bueno el apunte de Jordana refiriéndose a Raithsa, pero además añadir que “Deberían de releer antes de publicar” también está mal, ya que “deber de” indica probabilidad, con lo cual, en este caso, tendría que haber escrito “Deberían releer antes de publicar”, ya que lo que se quiere indicar es una obligación, no una probabilidad. Gracias.
Jordana said:
Hola Raithsa! Curioso que veas las faltas de ortografía en la receta y que NO cuides las tuyas, ¿no crees?
VeZ, cuando escribes “no es la primera ve”S". Se escribe con Z porque, con S, se refiere al verbo “VER”.
Hay que estar muy seguro para poder corregir a otros, campeona.
Eugenia said:
Hola, el cake sale perfecto. Tiene la receta un defecto que suelen tener la mayoría, no ponen el tamaño del molde. Es tan fundamental como las cantidades. En mi caso el molde era pequeño, al empezar a subir como era pequeño se salió por los lados así que muy bueno de sabor pero presentación mala, algo que se evita con el tamaño del m9lde.
Gracias
Raithsa said:
Hola me encanta la página y las recetas, lo que no me gusta es que NO cuiden la manera de escribir hay 5 faltas y eso no puede ser. Deberían de releer antes de publicar y no es la primera ves que veo las faltas en los textos. Gracias
zandra gibbs said:
exquisitas recetas…ya probe el cake de limon