Lemon glazed cake by the meter

Meter Cake with Lemon Glaze – A Quick and Delicious Dessert

When it comes to desserts, few can rival the elegance and refinement of a cake. The meter cake with lemon glaze is a perfect choice for any occasion, from birthdays to quiet evenings at home. This recipe is not only simple but also full of flavors and textures that blend harmoniously, making it a delightful dessert.

Preparation Time: 30 minutes
Baking Time: 40-50 minutes
Total Time: 1 hour and 20 minutes
Number of Servings: 12 slices

Brief History

The meter cake has its roots in pastry traditions, being a dessert that has evolved over time. Its name comes from the cutting method, which allows for uniform and attractive slices. This recipe combines a fluffy batter with two distinct shades, white and brown, and a fresh lemon glaze, bringing an explosion of flavors in a simple and elegant form.

Ingredients

For the Cake:
- 6 large eggs
- 1 cup of sugar (about 200 g)
- A pinch of salt
- 1 cup of flour (about 150 g)
- 1 teaspoon of baking soda
- 1 teaspoon of rum essence
- 1 teaspoon of vanilla essence
- Juice of one lemon
- 50 ml of oil
- 2-3 tablespoons of cocoa powder (about 30 g)

For the Lemon Cream:
- 1 packet of lemon-flavored pudding mix (about 100 g)
- 250 ml of milk
- 2-3 tablespoons of sugar (optional, depending on sweetness preference)

For the Glaze:
- 1 cup of powdered sugar (about 150 g)
- Juice of a small lemon (about 30 ml)

Step by Step

1. Preparing the Batter

Separating the Eggs:
Start by separating the egg whites from the yolks. It is important that the bowl in which you beat the egg whites is clean and dry to achieve a firm foam.

Beating the Egg Whites:
In a large bowl, add a pinch of salt over the egg whites and beat with an electric mixer until they become foamy. Then, gradually add the sugar, continuing to mix until you achieve a stiff and glossy foam. This step is essential to ensure an airy texture for the cake.

Incorporating the Yolks:
Add the yolks one by one, making sure each is well incorporated before adding the next. Here, also add the rum and vanilla essences along with the lemon juice.

Combining the Dry Ingredients:
In another bowl, sift the flour together with the baking soda. Slowly, incorporate the flour mixture into the egg mixture, stirring with a spatula or wooden spoon. Finally, add the oil, mixing gently.

Dividing the Batter:
Divide the batter into two equal parts. In one half, add the cocoa powder and mix well to obtain a uniform composition.

2. Baking the Cakes

Preparing the Pans:
Preheat the oven to 180 degrees Celsius. Grease two loaf pans with butter and sprinkle a little flour to prevent sticking.

Pouring the Batter:
Pour the white batter into one pan and the cocoa batter into the other pan. Give a slight shake to even out the batter.

Baking:
Place the pans in the oven and bake for 40-50 minutes, or until the toothpick test comes out clean. If the toothpick comes out clean, the cakes are ready.

Cooling:
After baking, let the cakes cool in the pans for 10 minutes, then remove them to a rack to cool completely.

3. Preparing the Lemon Cream

The Cream:
In a bowl, mix the pudding packet with milk and sugar. Beat with an electric mixer for 2-3 minutes until the cream thickens and becomes fluffy. This will add a fresh and delicious taste to your cake.

4. Assembling the Cake

Cutting the Cakes:
Once the cakes have cooled, cut them into slices about 1.5 cm thick.

Filling:
Take one white slice and one brown slice, fill each slice with lemon cream, alternating between the colors of the batter. Continue adding cream until all slices are filled.

5. Preparing the Glaze

The Glaze:
In a small bowl, mix the powdered sugar with the lemon juice until you obtain a smooth and fluid glaze.

Applying the Glaze:
Pour the glaze gently over the cake, allowing it to drip down the sides. This will add an attractive look and a delicious lemon flavor.

Practical Tips

- Ingredients: Make sure all ingredients are at room temperature before starting. This will help achieve a better texture.
- Variations: You can also add other flavors, such as vanilla enhanced with a bit of ginger or orange for a different note.
- Serving: The cake is delicious served with a scoop of vanilla ice cream or with a fresh fruit sauce. You can also add some berries for a pop of color.
- Storage: The cake keeps well in the fridge in an airtight container and remains tasty for 3-4 days.

Nutritional Benefits

This meter cake is an excellent choice for a dessert, offering a balance of carbohydrates, proteins, and healthy fats. Eggs are a good source of protein, and lemon provides a dose of vitamin C, essential for the immune system. Using powdered sugar in the glaze allows for a soft and pleasant texture without being overly sweet.

Frequently Asked Questions

- Can I use another type of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the final result may differ slightly in texture and taste.
- What can I do with leftover cream? If you have leftover cream, you can use it as a filling for pancakes or to sweeten yogurt.
- How can I make the cake less sweet? You can reduce the amount of sugar in the batter and glaze while adjusting the proportions of lemon to maintain the flavor balance.

This meter cake recipe with lemon glaze is not only easy to make but also offers a culinary experience full of flavor and elegance. So, put on your apron, prepare your ingredients, and enjoy every step of the process! I assure you that the result will be an unforgettable dessert.

 Ingredients: For the cake: 6 eggs, 1 cup of sugar, a pinch of salt, 1 cup of flour, essence of rum and vanilla, 1 teaspoon of baking soda, juice of 1 lemon, 50ml of oil, 2-3 tablespoons of cocoa. For the cream: 1 packet of lemon-flavored pastry cream, 250ml of milk, 2-3 tablespoons of sugar. For the glaze: 1 cup of powdered sugar, juice from a small lemon.