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- Ingredients
- Recipe
- Eggs3 unit(s)
- Refined sugar240 g
- Butter100 g
- Lemon juice60 g
- Wheat flour350 g
- Chemical Yeast14 g
- Baking soda1 g
- Lemon zest to taste
- Using the cremage method, beat the butter at room temperature until creamy, add the sugar and eggs one by one until very creamy. Remove from the mixer and alternate the liquids with the remaining dry ones from the recipe: sifted flour, chemical yeast, sodium bicarbonate, lemon juice and milk. Place in a greased shape with butter and wheat flour. Bake in a preheated oven at 170°C for approximately 35 minutes or until golden. Decorate with lemon fondant. lemon fondant Ingredients 150 g icing sugar Q/B of Lemon Juice Preparation mode Sift the sugar and give a creamy point with sifted lemon juice.
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