Lemon Butter Cake
A moist butter cake infused with refreshing lemon aroma, topped with a sparkling translucent lemon glaze—delicious and visually elegant.
Ingredients
cake flour (sifted)
120 g
baking powder (sifted)
1/2 tsp
salt (sifted)
a pinch
unsalted butter (brought to room temperature)
100 g
granulated sugar
100 g
eggs (brought to room temperature)
2
lemon zest (finely grated)
1/2
lemon juice
1/2 tbsp
granulated sugar (for lemon glaze)
50 g
lemon juice (for lemon glaze)
2 tsp
Instructions
1
Preparation
Take the butter and eggs out 1 hour ahead to bring to room temperature. Sift the group A dry ingredients together. Prepare the pan. Preheat the oven to 180°C.
2
Cream the Butter
Beat the butter until smooth. Add the granulated sugar in 2 additions, beating until dissolved and the butter turns slightly pale white.
3
Add the Eggs
Add the beaten eggs in 4 additions, beating well after each, until the batter falls in a ribbon when the whisk is lifted.
4
Fold in the Dry Ingredients
Sift the group A dry ingredients into the bowl and fold in gently with a rubber spatula. Add the lemon zest and lemon juice, then stir again until the surface is smooth.
5
Pour into the Pan
Transfer the batter into the prepared pan, making a slight depression in the middle. Drop the pan from a height of 5 cm twice to release air bubbles.
6
Bake
Large cake: bake at 180°C for 10 minutes, remove, score a line across the middle, then bake at 170°C for 25-30 minutes. Small cakes: bake at 180°C for about 25 minutes.
7
Cool and Decorate
Unmold while still warm and cool on a wire rack. Mix the lemon glaze ingredients together, then drizzle over the cake and let set.
