Lemon cake
6 servings
80 minutes
Lemon cake is often understood as a sponge cake with lemon zest, but there is a more interesting option. If you soak the cake in lemon glaze and leave it to rest for a day, it will become dense and extremely lemony, which is what you want from a lemon cake. The recipe leaves room for experimentation: you can mix lemon juice with orange juice or take the juice of any other citrus fruits depending on your mood.
1
In a food processor, grind the almonds into a fine crumb. Separately mix the sifted flour, baking powder, and salt.
- Blanched almonds: 80 g
- Wheat flour: 345 g
- Baking powder (raising agent): 1 teaspoon
- Salt: 0.8 teaspoon
2
Place the remaining butter in a large bowl and add a cup of sugar. Beat with a mixer for one minute, add the eggs one at a time, then mix in the flour mixture and pour in the milk.
- Butter: 180 g
- Sugar: 350 g
- Chicken egg: 2 pieces
- Wheat flour: 345 g
- Milk: 100 ml
3
Mix everything thoroughly, add the zest of two lemons and mix again. Preheat the oven to 180 degrees. Grease a rectangular cake pan with butter and sprinkle with crumbs, shaking off the excess. Pour the batter into the pan and bake until done for about an hour.
- Lemon: 2 pieces
- Butter: 180 g
- Breadcrumbs: 2 tablespoons
4
Mix the remaining sugar in a saucepan with the juice of two lemons and cook the glaze over medium heat, stirring and not allowing it to boil.
- Sugar: 350 g
- Lemon: 2 pieces
5
Brush the still hot cake with glaze, then let it cool completely and wrap it in plastic wrap. Leave at room temperature for twenty-four hours.
