Lemon cake

Lemon Cake - a delicious and fragrant recipe, perfect for any occasion

Who doesn't love a slightly moist cake with an intense lemon flavor that melts in your mouth? This lemon cake recipe is not only simple but incredibly satisfying. It's the kind of dessert that brings smiles to the faces of your loved ones, and each slice is an explosion of freshness. Plus, it's perfect to be served alongside a cup of hot tea or a refreshing lemonade.

Total preparation time: 1 hour
Preparation time: 15 minutes
Baking time: 45-50 minutes
Number of servings: 10

Ingredients:

- 200 g flour
- 200 g sugar
- 300 g liquid cream (ideally at room temperature for better incorporation)
- 70 g melted butter (ensures a soft and moist texture)
- 3 whole eggs + one yolk (use fresh eggs, preferably from local farms)
- 1 lemon essence (for an intense flavor, use natural essence)
- 1 baking powder (to help the cake rise beautifully)

For the glaze:

- 250 g powdered sugar
- 1 egg white (make sure it is at room temperature)
- juice from half a lemon (freshly squeezed)
- 1 packet of vanilla sugar (for a sweet and fragrant taste)

Preparation:

1. Separating the eggs: Start by separating the egg whites from the yolks. Use a large bowl for the egg whites – make sure there are no traces of yolk, as this will prevent the whites from whipping well.

2. Whipping the egg whites: Beat the egg whites until stiff peaks form, gradually adding a few tablespoons of sugar. They should become shiny and firm. A useful trick is to check that the bowl is clean and dry to achieve a stable foam.

3. Mixing the yolks: In another bowl, combine the yolks with the remaining sugar. Using an electric mixer will make the process easier, and the mixture will become lighter in color.

4. Adding wet ingredients: Incorporate the liquid cream into the yolk mixture and mix well until you obtain a homogeneous composition. Then, add the melted butter and lemon essence, mixing gently.

5. Incorporating dry ingredients: Sift the flour together with the baking powder and gradually add them to the wet mixture, stirring with a spatula. Do this gently to keep the air in the mixture.

6. Adding the egg whites: Finally, add the whipped egg whites, folding them in with vertical movements to avoid destroying their structure.

7. Preparing the pan: Line a loaf pan with butter and flour, ensuring that the batter won't stick. Pour the batter into the pan and level the surface.

8. Baking: Preheat the oven to 170-180 degrees Celsius. Bake the cake for 45-50 minutes or until it passes the toothpick test – it should come out clean from the cake.

9. Cooling: After baking, remove the cake from the oven and let it cool on a rack for 30 minutes. This step is essential to prevent moisture inside the cake.

10. Glazing: While the cake is cooling, you can prepare the glaze. Beat the egg white with powdered sugar and vanilla sugar until it becomes a compact foam. Gradually add the lemon juice, mixing well. If you want a thinner glaze, you can add a little water.

11. Decorating: Cut off a few millimeters from the top of the cake to allow the glaze to absorb better. Pour the glaze over the cake and let it set before slicing.

Serving suggestions: This lemon cake can be served plain or alongside a scoop of vanilla ice cream. You can also decorate it with thin slices of lemon or fresh fruit for a more attractive appearance.

Nutritional information: Each serving of lemon cake has approximately 250-300 calories, depending on the ingredients used. It is a good source of carbohydrates and healthy fats from butter and cream, but remember to consume it in moderation.

Healthy variant: You can replace some of the sugar with natural sweeteners like honey or maple syrup, and white flour can be substituted with whole wheat flour for a healthier option.

Frequently asked questions:

- Can I use other flavors? Yes, you can experiment with vanilla or almond essences for a different flavor.

- How can I keep the cake fresh? You can store it in an airtight container at room temperature, and to keep it fresh, you can wrap it in plastic wrap.

I hope these tips and details will help you prepare a perfect lemon cake that will be loved by everyone around you. Enjoy!

 Ingredients: - 200 g flour - 200 g sugar - 300 g liquid cream - about 70 g melted butter - 3 whole eggs and one yolk - lemon essence - 1 baking powder For the glaze: - 250 g powdered sugar - one egg white - juice from half a lemon - 1 sachet vanilla sugar