Cookbook:Lemon Cake with Lemon Glaze
Lemon Cake with Lemon Glaze | |
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Category | Cake recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This is a simple cake, perfect for a sweet and zesty treat.
Ingredients
editEquipment
edit- Mixing bowls
- Electric or hand mixer
- Lemon juicer
- Baking pan (9x9 inches)
- Parchment paper
- Wire rack
Procedure
edit- Preheat your oven to 350°F (180°C) and line the baking pan with parchment paper, leaving some overhang for easy removal later.
- In a mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, alternating with the milk. Begin and end with the dry mixture. Mix until just combined.
- Stir in the vanilla extract and lemon zest.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden brown.
- While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes.
- Using the parchment paper overhang, carefully lift the zondo out of the pan and place it on a wire rack.
- While the cake is still warm, drizzle the lemon glaze over the top, allowing it to soak in.
- Let the cake cool completely before cutting it into squares.
- Enjoy your homemade zondo squares!