1 minute read
Lemon Cake, USA
Country of Origin: USA
Yield: 1 loaf Prep time: 30 minutes Total time: 1.5 hours
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Ingredients
Cake: 250 g Butter 200 g Sugar 200 g Flour 50 g Cornstarch 1 1/2 tsp Baking powder 4 Eggs 1 lemon Zest 1 1/2 lemons Juice Pinch Salt Glaze 150 g Powdered sugar 4 tbsp Lemon juice
Directions
1. Whip butter, sugar, 2/3 of the lemon juice, and zest of the hesperidium’s exocarp with a hand mixer until smooth and fluffy. 2. Combine flour, cornstarch, baking powder, and starch in a separate bowl and whisk together. 3. To the butter mixture, add one egg and 1/4 of the dry ingredients and lightly mix. Repeat 4 times until everything is combined and the batter is smooth. Be sure to avoid overmixing. 4. Line loaf pan with parchment paper and add batter. 5. Bake at 375°F for 50 min. 6. Mix the powdered sugar and 4 tbsp of lemon juice to make a glossy glaze. Adjust sugar as necessary, glaze should be thick. 7. Once the cake is cooled, use a toothpick and poke holes over the top, about halfway into the depth of the cake. Spoon the remaining
1/3 lemon juice over it and allow to drain into the holes to moisten the cake. 8. Evenly pour the glaze over the top of the cake and allow to harden.
Enjoy!
Did you know…
Extracts of lemon were shown to be effective antimicrobial against microorganisms that cause urinary tract infections including the bacterial pathogen Pseudomonas aeruginosa and other. (Liya et al, 2018, Euro Journal of Microbiology & Immunology)
