Lemon Vanilla Cake
Baking and Desserts • European
Description
It's best to bake this cake in a round metal pan with a hole in the middle. It doesn't bake well in silicone and will collapse when you take it out of the oven. The finished cake will be brown, and the crust should crack to reveal the inside, which is normal; when you flip it over, it won't be visible. After it cools, drizzle with topping and enjoy your meal!)
Ingredients
- Butter 10 oz
- Wheat Flour 10 oz
- Baking Powder 1 tablespoon
- Salt ½ teaspoon
- Sugar 10 oz
- Egg white 8 pieces
- Milk 5 fl oz
- Vanilla salt 1 teaspoon
- Citrus Zest Mix 1 piece
- Lemon 1 piece
- Cream 22% 3 teaspoons
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 330°F. Grease the pan with butter and dust with flour.
Step 2
Mix the flour, baking powder, salt, and vanilla sugar.
Step 3
Beat 290 grams of room temperature butter with sugar at medium speed for 2–3 minutes.
Step 4
Separate the yolks and add them to the butter and sugar mixture, beating until combined.
Step 5
With the mixer on low speed, gradually incorporate the dry ingredients (in 3 additions) and the milk (in 2 additions) into the butter mixture, starting and ending with the flour.
Step 6
Add 2 teaspoons of zest and 1 tablespoon of lemon juice.
Step 7
Pour into the pan and bake for just over an hour.
Step 8
For the topping, mix powdered sugar, 60 grams of butter, 1 tablespoon of zest, 2 teaspoons of lemon juice, and 2–3 teaspoons of cream (add more if needed).
Step 9
Drizzle the cooled cake with the topping.
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