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Print Recipe
Lemon Cake Recipe
Very gentle, fragrant, light, slightly moist, beautiful cake. The taste is unusual-fresh and so warm) If you are still in doubt about lemon baking, believe me, after this cake you will become a fan of it! Prepared as a gift to parents, all were very happy)
Cook Time 75 minutes
Servings
Ingredients
Cake
Syrup
Cook Time 75 minutes
Servings
Ingredients
Cake
Syrup
Instructions
  1. In a deep container mix eggs, sugar, lemon juice and zest with a mixer.
    In a deep container mix eggs, sugar, lemon juice and zest with a mixer.
  2. Add the oil, mix thoroughly at medium or low speed mixer, add sour cream and mix everything thoroughly again.
    Add the oil, mix thoroughly at medium or low speed mixer, add sour cream and mix everything thoroughly again.
  3. In a separate container sift the flour, baking powder, salt and vanillin. Stir.
    In a separate container sift the flour, baking powder, salt and vanillin. Stir.
  4. In 3 or 4 divided doses carefully beat in the dry ingredients to the liquid, each time vimosewa whisk until smooth. We must not forget to stop in time, otherwise the dough will settle.
    In 3 or 4 divided doses carefully beat in the dry ingredients to the liquid, each time vimosewa whisk until smooth. We must not forget to stop in time, otherwise the dough will settle.
  5. Heat the oven to 180 degrees, grease the cake pan with oil, lay the baking paper, which is also lubricated with oil.
    Heat the oven to 180 degrees, grease the cake pan with oil, lay the baking paper, which is also lubricated with oil.
  6. Pour the dough into the pan and bake for 20 minutes, then lower the oven temperature to 165 degrees and bake for another 35 minutes.
    Pour the dough into the pan and bake for 20 minutes,
then lower the oven temperature to 165 degrees and bake for another 35 minutes.
  7. To get, allow to cool in the form for 10-15 minutes.
    To get, allow to cool in the form for 10-15 minutes.
  8. Remove the cake from the mold, remove the paper and put it upside down on clean baking paper, chop the top and sides with a toothpick.Prepare the syrup-in a ladle on low heat, stir the lemon juice with the sugar until the sugar dissolves, wait a couple of minutes and pour into a bowl.
    Remove the cake from the mold, remove the paper and put it upside down on clean baking paper, chop the top and sides with a toothpick.Prepare the syrup-in a ladle on low heat, stir the lemon juice with the sugar until the sugar dissolves, wait a couple of minutes and pour into a bowl.
  9. Pour a spoonful of the resulting syrup cupcake. You may think that there is a lot of syrup, but do not worry - this amount is ideal)
    Pour a spoonful of the resulting syrup cupcake.
You may think that there is a lot of syrup, but do not worry - this amount is ideal)
  10. Leave the cake for 30 minutes until the syrup is completely absorbed. You can serve and eat and you can, like me, sprinkle with powdered sugar)
    Leave the cake for 30 minutes until the syrup is completely absorbed.
You can serve and eat and you can, like me, sprinkle with powdered sugar)

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