The lemon cake is a tasty dessert that can be part of both the pastry and creamy. There are many recipes of lemon pie, creamy and not. As recipe we present today the dry cake, a soft dough that you can also use for breakfast, with cappuccino or coffee.
This cake is a great after-meal, accompanied by a wine not too sweet, with tones and citrus aromas and good acidity. The recipe is extremely simple and quick to realize, with only a single dough to bake for about 40 minutes. The lemon flavor will be very delicate and light, perfect for those looking for a dessert not too exuberant perhaps after a heavy meal.
Instructions
- Break eggs (1), including the albumen, in a bowl, then add the butter (2). Immediately start to mix with the electric mixer to whip (3) the ingredients.
- Once you are given a first mixed also add the flour (4), white sugar (5) and finally the sachet of yeast (6) for cakes.
- Now cut the lemons in half and squeeze them to obtain the juice (7). Then pour the juice (8) in the bowl, and with the electric mixer whip (9) the ingredients and mix until blended.
- Now take a cake pan 23 cm in diameter and grease with butter the bottom. Then pour in the mixture (10), distribute it well (11) in all parts. Then bake (12) in a preheated oven at 180° C for 40 minutes, checking occasionally the baking and leavening. Finally check the cooking of the cake by stinging with a toothpick and if it is ready turn off the oven.
- Take out the cake and put it to cool (13) for at least fifteen minutes before you start adding the powdered sugar (14) with the help of a strainer, until it covers the whole cake (15). Then cut the cake into slices and, when it is very cold, serve it on the table after the meal as a dessert or for breakfast with cappuccino or coffee.
