Whenever I’m in the mood for a cake, it’s always a lemon one, because I love how the tanginess of the lemon glazing balances the sweetness of the cake itself
The secret is always to add a lot of zest to both the cake batter and the glazing! A real dept of flavour is always guaranteed with that technique !
35 minutes preparation
makes one cake
Ingredients
For the cake :
- 288g of flour
- 1 teaspoon of baking powder
- 220g of unrefined cane sugar
- 136g of butter (room-temp)
- 66g of vegetable shortening (I used vegan butter)
- 3 eggs
- 120ml milk
- 3 tablespoon lemon juice
- Zest of 1 lemon
- Pinch of salt
For the Glaze :
- 270g of icing sugar
- 60ml lemon juice
- Zest of a lemon
Instructions
- In a large mixing bowl, whisk together the softened butter, the shortening, the sugar , the lemon juice and the lemon zest
- In a separate bowl, whisk together the eggs. Add them to the “wet mixture”
- Whisk all together all of the dry ingredients and slowly add that to the wet mix, alternating with the milk
- Stop right when the batter is fully combined – careful not to over mix.
- Cook in a preheated oven to 380F for 40m
- For the glaze, mix together the icing sugar and the lemon juice
- Poke some holes in the cake and pour the glaze over it
- Enjoy
