Lemon Vanilla Cake
8 servings
90 minutes
Lemon cake with vanilla is a delicate dessert with citrus notes and a subtle vanilla aroma. This recipe originates from European culinary tradition, where lemon is widely used to add freshness to baked goods. The cake has a soft and moist texture thanks to butter and egg yolks, while the combination of lemon juice and zest gives it a refreshing, slightly tangy flavor. Vanilla sugar adds refined sweetness, creating a harmonious blend of aromas. This cake is perfect for cozy tea time, especially on cool days. It can be served as a standalone dessert or complemented with fruits and cream. The glaze made from powdered sugar and cream gives it an appetizing appearance and tenderness, making each treat truly special.
1
Preheat the oven to 165 degrees. Grease the pan with butter and dust with flour.
- Butter: 350 g
- Wheat flour: 325 g
2
Mix flour, baking powder, salt, and vanilla sugar.
- Wheat flour: 325 g
- Baking powder (raising agent): 1 tablespoon
- Salt: 0.5 teaspoon
- Vanilla sugar: 1 teaspoon
3
Beat 290 grams of room temperature butter with sugar at medium speed for 2-3 minutes.
- Butter: 350 g
- Sugar: 250 g
4
Separate the yolks and add to the butter with sugar, and beat until mixed.
- Egg yolk: 8 pieces
5
With a mixer on low speed, incorporate the dry ingredients (in 3 additions) and milk (in 2 additions) into the butter mixture, starting and ending with the flour.
- Wheat flour: 325 g
- Milk: 180 ml
6
Add 2 teaspoons of lemon zest and 1 tablespoon of lemon juice.
- Lemon zest: 1 piece
- Lemon: 1 piece
7
Pour into the mold and bake for a little over an hour.
8
For the topping, mix 60 grams of butter, 1 tablespoon of lemon zest, 2 teaspoons of lemon juice, and 2-3 teaspoons of cream (more if needed).
- Icing sugar: 185 g
- Butter: 350 g
- Lemon zest: 1 piece
- Lemon: 1 piece
- Cream 20% fat: 3 teaspoons
9
We pour the topping over the prepared and cooled cake.
