Lemon cake

My favourite combination: sweet and sour. This is how a lemon cake taste. It's just perfect for a warm spring or summer day. Pack a lemon cake in a basket or bag and take it with you on a trip to the forest or to the sea.

170g butter
170g sugar
3 large eggs
200g flour
1.5 tsp of baking powder
zest of 2 lemons
2 tbsp of milk

All ingredients must be in temperature room.

  1. Sift flour and baking powder. Set them on aside.
  2. Put butter and sugar in a mixer bowl. Mix until light and fluffy butter mass. Add eggs one by one, mix until the ingredients combine completely. Add lemon zest. Add sifted and set aside dry ingredients, 2 tablespoons of milk, mix with a spatula to combine the ingredients, no longer.
  3. Butter the small loaf tin (21.5 x 11.50cm) and sprinkle with flour. Shake off excess flour. Pour the dough to it, level it. Bake at 160ºC for 45 - 50 minutes or longer. Make a wooden skewer test to see if the cake is done. 
  4. After removing the lemon cake from the oven, immediately batter the skewer stick and soak with a mixture of lemon juice and sugar (you might use as well limoncello). Pour each subsequent spoon of soaking after soaking the previous one. Cool. Remove the lemon cake from the loaf tin, frost the top of the cake, cut and serve.

For the moisten:
freshly squeezed juice from 2 lemons
100 g of fine sugar for baking
Mix the ingredients.

For the frosting:
0.5 cups icing sugar
1-2 tbs of lemon juice or water
Mix the ingredients with a whisk until smooth. You can control its density with lemon juice. If you want the icing to be denser, add less juice. If you like more liquid icing, add more juice.

Bon Appetit! 

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A Balance of Sweet