Lemon Zest Cake
12 servings
90 minutes
Lemon zest cake is a fragrant dessert where the fresh citrus note harmoniously blends with the delicate texture of the pastry. The lemon hints give it a refreshing taste, making it an ideal companion for morning coffee or afternoon tea. The European tradition of baking cakes spans hundreds of years, and lemon zest is one of the favorite ingredients due to its bright aroma and slight tartness. This cake not only delights with its flavor but also keeps well, remaining soft and airy. It can be served as a standalone treat or with cream and fruits. Easy to prepare, it is perfect for cozy home tea times or festive gatherings, adding a touch of freshness to any offering.
1
For the test, mix 250 grams of flour with baking powder.
- Wheat flour: 250 g
- Dr. Oetker baking powder: 10 g
2
Whisk 3 eggs with a hand mixer for about 0.5 minutes on high speed, gradually adding 100 grams of sugar, vanilla sugar, 100 grams of butter, 1 tablespoon of lemon zest, and 2 tablespoons of milk.
- Chicken egg: 3 pieces
- Sugar: 100 g
- Vanilla sugar Dr.Oetker: 8 g
- Butter: 100 g
- Lemon zest: 1 tablespoon
- Milk: 2 tablespoons
3
Then gradually add the flour mixture with baking powder until a smooth, homogeneous dough forms.
- Wheat flour: 250 g
- Dr. Oetker baking powder: 10 g
4
Pour the batter into the mold and spread it evenly. Place the mold on the rack in the lower third of the oven.
5
After 15 minutes of baking, cut the pie lengthwise in the middle to a depth of about 1 cm with a sharp knife.
6
Bake for about 45 minutes at 180 degrees.
7
Leave the pie in the mold for 10 minutes, then remove it from the mold and cool on a kitchen rack.
8
Grease the cake pan with fat. Preheat the oven to 180 degrees.