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Lemon, take the lemon zest (grated lemon peel) - 1 piece
Lemon water - 60 ml
Lemon Frosting:
Icing sugar or powdered sugar - 100 grams
Liquid milk - 20 ml
Lemon juice - 1 tbsp
Grated lemon zest - 1/4 tsp
Garnishes:
Lemon zest (grated lemon peel) - to taste
Thin slices of lemon - to taste
Purchase ingredients and cooking utensils
Plans
Preheat the oven to 180°C. Set aside.
In a bowl, mix butter, sugar and vanilla paste. Beat the mixer on medium speed until the mixture is fluffy, pale and creamy. Turn off the mixer and set aside.
In another bowl, mix flour, milk powder and baking powder. Sift or strain then set aside.
Turn the mixer back into the butter mixture. Add the eggs one at a time while continuing to beat until combined with each addition.
Add the flour mixture in 3 stages, alternating with the lemon juice (start and end with the addition of the flour mixture). Add it while continuing to beat until smooth.
Pour the mixture into a baking sheet that has previously been buttered and lightly dusted with flour. Gently tap the pan so that there is no air space.
Place the pan in the oven and bake for 45 minutes until done. Remove from oven and let cool. Remove the cake from the tin.
1. In a saucepan, combine all ingredients and stir until dissolved and smooth.
1. Prepare the uncut cake on a serving plate.
Make sure to beat the butter mixture until it is really fluffy so that the cake can rise properly and thickly.
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