GLAZED LEMON CAKE

GLAZED LEMON CAKE

Entries:

Embrace the taste of spring with this Lemon Tart! Packed with delicious lemon flavor, this moist and

tender cake is the perfect treat for any occasion. Whether you’re offering a bottle or just want a pick-

me-up, this recipe is sure to brighten your day with its fresh citrus flavor and aroma.

Why you’ll love this recipe:

• Delicious lemon flavor: From the zesty lemon zest to the tangy lemon juice, every bite of this cake is

packed with citrus flavor.

• Easy to prepare: With basic pantry ingredients and easy-to-follow instructions, this recipe is

accessible to cooks of all skill levels.

• Show more: Whether you enjoy it as a delicious dessert or with a cup of tea, this creamy lemon tart

will definitely please you.

Ingredients:

For the cake:

• 2 cups of wheat flour

• 2 tablespoons of flour

• 1/2 teaspoon of salt

• 1 cup of sugar

• 2 eggs

• 1/2 cup of oil

• 1 water glass of milk

• Zest of 2 lemons

• Juice of 1 lemon

For the topping:

• 1 glass of sugar (powdered sugar)

• Juice of 1-2 lemons (adjust according to taste)

Preparation:

1. Preheat the oven: Preheat the oven to 180°C and grease a plate or pan to prevent sticking.

2. Prepare the dry ingredients: Sift the wheat flour, baking powder and salt into a large bowl. Make

sure the dry ingredients are mixed well.

3. Mix the wet ingredients: In another bowl, beat the sugar and eggs until light and fluffy. Add the

vegetable oil and continue whisking until smooth.

4. Combine the wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, alternating

with the milk. Mix until the dough becomes smooth and homogeneous.

5. Add the lemon zest and juice: Mix the lemon and its juice and let the citrus flavor mix into the

dough.

6. Baking: Pour the batter into the prepared bowl or pan and smooth the surface with a spatula. Bake

in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake

comes out.

7. Making the glaze: While the bread is cooling, prepare the glaze by mixing powdered sugar and

enough lemon juice to obtain the desired consistency. The icing needs to be thick enough to cover

the cake, but the liquid will spread easily.

8. Use the frosting: Once the cake has cooled completely, pour the frosting over the top and let it run

down the sides. Let the bread cool before slicing and serving.

9. Decorate and serve: Sprinkle lemon zest over the cake before serving for a fresh lemon taste.

Questions:

Question: Can I use all-purpose flour instead of whole wheat flour?

A: Yes, you can use whole wheat flour instead of whole wheat flour in this recipe and you will get

similar results.

Q: How do I store leftover cake?

A: Store lemon cake batter in an airtight container in the refrigerator for up to 3-4 days. Bring it to

room temperature before serving according to your taste and style.

Question: Can I cancel the cake?

A: Yes, you can freeze the cake for 2-3 months. Leave it in the refrigerator overnight before adding the

glaze.

Question: Can I use bottled lemon juice instead of fresh lemon juice?

A: Although fresh lemon juice offers the best flavor, you can use bottled lemon juice instead if

necessary. Adjust the amount according to your taste.

Savor every detail of this Lemon Cake and savor the irresistible blend of zesty lemon and sweet cream.

Whether it’s a dessert or a savory afternoon snack, this cake is sure to brighten up your day with

sunshine.

For more recipes click here

Thank you for follow me on facebook