Lemon Cake
Baking and Desserts • French
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 5 oz
- Breadcrumbs 2 spoons
- Chopped almonds 5 oz
- Wheat Flour 10 oz
- Baking Powder 1 tablespoon
- Salt ¾ spoons
- Sugar 10 oz
- Chicken Egg 2 pieces
- Milk 5 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 355°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.
Step 5
Brush the still warm cake with icing, then let it cool completely and wrap it in plastic wrap. Leave it at room temperature for twenty-four hours.
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