Lemon zest cake
8 servings
80 minutes
Lemon cake with zest is a refined combination of tender dough and refreshing citrus notes. This dessert originates from European baking traditions, where lemon zest is widely used to add brightness and freshness to sweet dishes. The cake has a soft and airy texture thanks to butter and eggs, while the lemon zest fills it with an invigorating aroma. The light sweetness combined with tartness makes this cake an ideal complement to a cup of tea or coffee. It is perfect for family breakfasts as well as festive occasions. Decorated with glaze or powdered sugar, it becomes a true centerpiece on the table, attracting attention with its appetizing appearance and delightful taste.
1
Cream softened butter with eggs and sugar until smooth.
- Butter: 200 g
- Chicken egg: 3 pieces
- Sugar: 200 g
2
Mix flour with baking powder and grate the lemon zest.
- Wheat flour: 350 g
- Baking powder: 1 teaspoon
- Lemon: 1 piece
3
Add the egg-butter mixture to the flour and mix until smooth.
- Wheat flour: 350 g
- Butter: 200 g
- Chicken egg: 3 pieces
- Sugar: 200 g
4
Pour the batter into the mold and place it in a preheated oven at 180 degrees.
5
Bake for about an hour.
6
When serving, it can be decorated with icing or powdered sugar.
