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Sicilian lemon butter cake
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
10 servings
Nicole Girardi
@niemcasa- Ingredients
- Recipe
- Butter200 g
- Wheat Flour300 g
- Yeast1 tablespoon
- Sugar250 g
- Whole milk120 ml
- Eggs4 unit(s)
- Sicilian lemon juice3 tablespoon
- Zest of 1 Sicilian lemon1 unit(s)
- Salt1 teaspoon
- For topping: Canned condensed milk1 unit(s)
- For topping: Sicilian lemon juice1 unit(s)
- In a mixer beat the butter until it turns white and fluffy. Add sugar and beat again.
- In a bowl mix the flour, salt and yeast. Reserve.
- add the lemon juice and zest to the mixer, beat until combined.
- add the eggs, one at a time, beating until each egg is mixed.
- reduce the speed of the mixer to the minimum and add the flour mixture, alternating with the milk. Beat just enough to incorporate.
- transfer to a greased form and bake at 180 degrees for approximately 40 minutes, or until the toothpick test comes out clean.
- for the frosting, mix the condensed milk and lemon and drizzle over the cake. You don't need to put it on fire.
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