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American Chocolate Lemon Cake
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
12 servings
Priscila Beneducci
@priscilabeneducci.oficial- Ingredients
- Recipe
- Unsalted Butter (no substitution, needs real butter flavor in this cake)100 g
- Crystal sugar360 g
- Eggs240 g
- Large, thin-skinned lemon (zest of 4 lemons + juice of 4 lemons)4 unit(s)
- Vodka150 ml
- Corn oil120 ml
- Wheat flour (minimum quality 5.5% protein 6% vd)360 g
- Dr Oetker Baking Powder (active only in oven heat)10 g
- Coarsely grated semisweet chocolate90 g
- Confectioner's Sugar375 g
- Unsalted Butter10 g
- Lemon juice100 ml
- Lemon Essence or Limoncello Liqueur to taste
- Grease and flour a 2 liter 24 cm diameter pudding mold or a bundt mold, set aside.
- Scrape 4 lemons. We will use the rinds on the cake and the juice we will use on the cake and icing
- Let's bake this cake in the steam oven. Buttery cakes are born with superior crumb quality, baked in a steam oven. Place an old tray filled with cold water on the floor of your oven, leave it there. Preheat the oven while we beat the dough.
- Sift the wheat flour 2 times.
- Preparation technique is beater fairing of whole eggs. 1st beat the butter with sugar until fluffy. Add lemon juice, vodka, zest, beat 1 egg at a time. Now add the baking powder for cake (if it is Dr Oetker quality). Add the wheat flour little by little. Manually mix in the chocolate shavings. Pour the raw dough into the prepared form.
- Bake in a steamed, preheated oven for 30 to 35 minutes. Remove from the oven, wait for it to cool before unmolding. This cold cake practically comes off the mold by itself. Check with do to make sure it's loose. Turn out onto 1 cake plate.
- Lemon icing is just mixed by hand in the bowl. Butter at room temperature, ointment texture with icing sugar and lemon juice. Stir until fluid. Pour over whole cake. Its function is also to shield the cake from room temperature, preserving the moist, buttery crumb quality.
- The core of this cake is a show apart: I will love casadinho lemon + vodka forever. There in the oven it will work as a top buttermilk. Shelf-life of consumption: 3 days. Super delicious cake!
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