venerdì 5 luglio 2013

lemon cake

For a pan in 22-24 cm diameter
it's very very easy
225 g flour
150 g caster sugar
150 g softened butter
2 free range eggs
2 tablespoons limoncello (or vanilla extract)
12 g baking powder
1 lemon
For lemon icing
150 g icing sifted sugar
2-3 tablespoons lemon juice
2 tablespoons warm water

In a bowl, mix the butter with electric mixer until creamy. Add sugar gradually and work the mixture with a spatula. Add the egg yolks one at a time, the lemon zest, juice and liqueur.
Whip the egg whites until stiff with two drops of lemon. Sift together the flour with the baking powder. Now gradually add them to the mixture alternately with the egg whites, stirring gently. Grease a cake pan and flour it, pour in the mixture and bake at 180 degrees for 40 minutes. Let cool and serve with powdered sugar or with lemon icing.

For the lemon icing stir the icing sugar with water and lemon juice with a spoon. The icing should not be too runny. Pour it on the cake and let harden before serving. 

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