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GLAZED LEMON CAKE

Delight Your Senses with Glazed Lemon Cake 🍋

Introduction:

Indulge in the vibrant flavors of summer with this Glazed Lemon Cake! Bursting with zesty lemon goodness, this moist and tender cake is the perfect treat for any occasion. Whether you’re hosting a brunch or simply craving a sweet pick-me-up, this recipe is sure to brighten your day with its refreshing citrusy taste and delightful aroma.

Why You’ll Love This Recipe:

  • Luscious Lemon Flavor: From the zesty lemon zest to the tangy lemon juice, every bite of this cake is infused with citrusy goodness.
  • Simple Preparation: With basic pantry staples and easy-to-follow instructions, this recipe is accessible to bakers of all skill levels.
  • Versatile Presentation: Whether served as a decadent dessert or enjoyed with a cup of tea, this glazed lemon cake is guaranteed to impress.

Ingredients:

For the cake:

  • 2 cups of wheat flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 1 cup of sugar
  • 2 eggs
  • 1/2 cup of vegetable oil
  • 1 cup of milk
  • Zest of 2 lemons
  • Juice of 1 lemon

For the frosting:

  • 1 cup icing sugar (powdered sugar)
  • Juice of 1-2 lemons (adjust to desired consistency)

Preparation:

  1. Preheat Oven: Preheat the oven to 180°C (350°F) and grease a pie plate or cake pan to prevent sticking.
  2. Prepare Dry Ingredients: In a large bowl, sift together the wheat flour, baking powder, and salt. Ensure the dry ingredients are well mixed.
  3. Mix Wet Ingredients: In another bowl, beat together the sugar and eggs until smooth and creamy. Add the vegetable oil and continue to beat until fully combined.
  4. Combine Wet and Dry Ingredients: Gradually incorporate the sieved dry ingredients into the wet mixture, alternating with the milk. Mix until a smooth, homogeneous batter forms.
  5. Add Lemon Zest and Juice: Stir in the lemon zest and juice, allowing the citrusy flavors to infuse into the batter.
  6. Bake: Pour the batter into the prepared pie plate or cake pan, smoothing the surface with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Make Frosting: While the cake is cooling, prepare the frosting by mixing together the icing sugar and enough lemon juice to achieve the desired consistency. The frosting should be thick enough to stick to the cake but liquid enough to spread easily.
  8. Apply Frosting: Once the cake has cooled completely, pour the frosting over the top, allowing it to drip down the sides. Allow the frosting to harden before cutting and serving the cake.
  9. Garnish and Serve: For an extra burst of lemony freshness, garnish the cake with additional lemon zest before serving.
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FAQs:

Q: Can I use all-purpose flour instead of wheat flour?
A: Yes, you can substitute all-purpose flour for wheat flour in this recipe with similar results.

Q: How do I store leftover cake?
A: Store the glazed lemon cake in an airtight container in the refrigerator for up to 3-4 days. Bring to room temperature before serving for optimal taste and texture.

Q: Can I freeze the cake?
A: Yes, you can freeze the unfrosted cake for up to 2-3 months. Thaw in the refrigerator overnight before adding the frosting.

Q: Can I use bottled lemon juice instead of fresh lemon juice?
A: While fresh lemon juice provides the best flavor, you can use bottled lemon juice as a substitute if needed. Adjust the amount according to taste.

Indulge in every blissful bite of this Frosted Lemon Cake, savoring the irresistible combination of tangy lemon and sweet frosting. Whether enjoyed as a dessert or a delightful afternoon treat, this cake is sure to brighten your day with its sunny flavors. 🍋