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Glazed BEST lemon cakes

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lemon cake Blondes with AKA lemon are super soft and moist sticks filled with the most delicious glaze. The great refreshing dessert you will make over and over again!

These cakes can be one of my favorite desserts! Don't obtain me wrong … I love wealth and obesity chocolate cakeBut the lemon cake has something very light and fresh. In addition, everything with a lemon flavor was always very impressed by me!

Lemon cake on a cake stand

I recently liked all things lemon. Citrus desserts have something very refreshing and delicious. And these lemon cakes did not disappoint us!

They are almost moist and buttery sugar cookiesJust a hint of lemon. The top secret is sour and sweet and makes a great compliment to the browns without being overwhelming. I like how light they taste … it's not too wealthy or heavy. Trust me, you will be a hit!

Make dough for blondes with lemon

How to make lemon cake

PREPARATION, Preheat the oven to 350 ° F. Draw an 8 × 8-inch baking sheet with parchment or foil and spray it with non-stick spray.

MIX, Mix the butter, sugar and flavor lightly and loosely with an electric mixer. Mix the eggs one by one. Then add the lemon juice. Mix until you combine flour and baking powder.

Cook, Pour the dough into the pan and align it evenly. Bake for 20 to 25 minutes or until a toothpick is clean. Let cool for 10-15 minutes.

Pour lemon icing on lemon cake

Secret for cake

The secret is on these cakes! Perfectly sour and sweet with an astonishing lemon taste. You can add a small more (or less) juice or flavor depending on how much citrus flavor you want.

  • 3/4 cup of powdered sugar
  • 1 1/2 tablespoons of fresh lemon juice
  • Half lemon flavor

manual: Whisk the ingredients in a small bowl. Pour on the cakes and distribute evenly. Make sure it cools down completely before enjoying the cake.

Quick tips and tricks

  • Align your pans on parchment or foil for simple cleaning.
  • If you're a large lemon lover like me, you can add more flavor and juice to the batter and icing.
  • Several followers have managed to replace multipurpose flour with gluten-free flour to make it gluten-free.
  • Double the recipe and cook it in a 9 × 13 pan.
  • Make sure they have cooled completely before slicing and serving. Cakes take time to adjust before eating.
  • You can easily freeze it if you want. Simply wrap the plastic wrap and then wrap it in foil again. Set to room temperature to thaw.

Bunch of lemon blondes

More lemon desserts:

Course: sweet

Local cuisine: American

Keyword: lemon cake

Preparation time: 10 minute

Cooking time: 20 minute

Total time: 30 minute

servings: 16

calories: 124

These lemon cakes are super soft and moist sticks filled with the most delicious icing. The great refreshing dessert you will make over and over again!

For the cake:

  • 1.2 Cup salted butter (Softened)
  • 3.4 Cup sugar
  • 1/2 lemon peel
  • 2 large eggs
  • 1 Eating spoon fresh lemon juice
  • 3.4 Cup Flour
  • 1.2 teaspoon baking powder

For glaze:

  • 3.4 Cup granulated sugar
  • 1 1/2 tablespoon fresh lemon juice
  • 1/2 lemon peel
  • Preheat the oven to 350 ° F. Prepare an 8 × 8 "pan by priming it with backspray or foil and setting it aside.

  • Beat the butter, sugar and lemon zest in a large bowl or a bowl of a blender until light and fluffy. Add the eggs one by one, mix them well after each addition, then add lemon juice. Add flour and baking powder and mix until everything is mixed.

  • Pour the dough into the prepared pan and smooth it evenly. Bake for 20-25 minutes or until a toothpick on the cake is clean. Let cool for 10-15 minutes.

  • Whisk icing sugar, lemon juice and flavor for a glaze, then pour over the cakes and cover evenly. Let it cool completely before slicing and serving.

Note: If you use unsalted butter, be sure to add a pinch of salt to the batter.

calories: 124kcal | Carbohydrates: 17G | Protein: 1G | Fat: 5G | Saturated fat: 3G | Cholesterol: 31mg | Sodium: 52mg | Potassium: 28mg | Sugar: 13G | Vitamin A: 185II | Vitamin C: 0.8mg | Calcium: 12mg | Iron: 0.4mg

THIS RECIPE PIN

Recipe from the kitchen adapted to the sweet pea.

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