Lemon cake

Today I bring you a basic recipe for lemon cake, one of those essentials in your recipe book. It is a spongy cake and full of lemon juice flavor. Made with a few simple ingredients, it is a cake that is very easy to prepare but one of those recipes that everyone likes.

What is as essential as this recipe is the mold in which it has been prepared. It's about the rectangular mold from Le Creuset , a non-stick mold that you can use infinitely!

This pan is perfect for any kitchen: biscuits, breads, brioches, savory cakes (fish pie, meat pie, breaded...), or even to make lasagna!

There are several reasons why this rectangular pan from Le Creuset is so versatile. First, the size and shape, which allows you to adapt a multitude of recipes; Secondly, its high-quality non-stick coating -very grateful both when unmolding and when it comes to withstanding high temperatures for an infinite number of bakes; and thirdly, the distribution of heat -the quality of its construction results in fabulous cooking.

Do not forget to take note of the recipe and without a doubt consider this mold as an essential in your kitchen.

Le Creuset rectangular non-stick pan

Ingredients

• 280g softened butter (plus a little for greasing the pan)
• 180g* of sugar
• 5 eggs
• 2 teaspoons vanilla extract
• 280g of pastry flour
• 1½ teaspoons baking powder
• Zest of 2 lemons (avoid grating the white part)
• 50ml lemon juice
• 4 tablespoons of sour cream (" sour cream ")

*The original recipe calls for 280g of sugar, but personally I find it very sweet and I reduce it to 180 or 200g. But you are free to play with the amount of sugar to your liking.

For the glaze:

• 175g icing sugar
• Zest and juice of 1 lemon

Elaboration

1. Preheat the oven to 180°C (160ºC if it is an oven with air).
2. Spread the rectangular Le Creuset mold with a little butter, with the help of a brush or kitchen paper.
3. Prepare the lemon zest with the Zester grater and squeeze its juice in no time with the help of the manual juicer .
4. Mix the softened butter and sugar until light and fluffy. You can do it in a bowl with the help of some rods or with an Artisan type kitchen robot.
5. Introduce the eggs one at a time. When they are all incorporated, add the flour and yeast, all sifted .
6. Add and beat until lemon zest, lemon juice, sour cream and vanilla extract are incorporated.
7. Pour all the mixture into the mold and smooth the top with a spatula.
8. Bake in the center of the oven for 50-55 minutes until the top is golden brown and the center springs back when gently pressed.
9. Let cool on a wire rack for 15 minutes before removing from pan and placing on a serving tray .
10. For the frosting, put the icing sugar in a bowl, mix half the lemon zest and the necessary juice so that it takes a sufficiently liquid consistency to be able to spread the mixture with a spoon over the cake (but be careful, do not overdo it or it will be too runny).
11. Pipe the frosting on top of the cake and sprinkle lemon zest over the top to decorate.
12. Let the frosting cool before cutting it, and enjoy!

Source: Le Creuset