Glazed Lemon Cake
Ingredients for the cake
– 1 cup of sugar
– 1/2 cup butter at room temperature
– 2 eggs
-Zest of 2 lemons
– 1/4 cup fresh lemon juice
– 1 1/2 cups of wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 cup of whole milk or natural yogurt
Ingredients for the glaze
– 1 cup of icing sugar (impalpable)
– 2-3 tablespoons of fresh lemon juice
– Lemon zest (optional, to decorate)
Instructions
Prepare the Cake:
– Preheat the oven to 180°C (350°F).
– Grease and flour a cake pan or cover it with baking paper.
Mix the Ingredients:
– Beat the butter and sugar until the mixture is fluffy.
– Add the eggs one by one, beating well after each addition.
– Add the lemon zest and juice and mix.
Combine the Dry Ingredients:
– In another container, sift together the flour, salt, baking soda and baking powder.
Join the Mixtures:
– Add the dry ingredient mixture to the butter mixture, alternating with the milk or yogurt.
– Mix until everything is well combined, but do not over mix.
Bake:
– Pour the dough into the prepared mold.
– Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
– Let the cake cool in the mold for a few minutes before removing it from the mold.
Prepare the Frosting:
– While the cake is cooling, prepare the glaze by mixing the icing sugar with the lemon juice until you obtain a slightly thick but still pourable consistency.
Decorate with the Icing:
– Once the cake is completely cool, pour the glaze over the cake.
– If you wish, you can add a little lemon zest on top to decorate.
Serve:
– Let the glaze set before cutting and serving the cake.
