Italian
Lemon Cake
by cookwithfez · 25.3K subscribers on YouTube
A classic, non-alcoholic lemon cake made with the creaming method. Soft, fragrant, and perfect for breakfast or children's snacks.
- Cook
- 40 min
- Difficulty
- easy
Ingredients
14 items- Buttersoftened
- Granulated Sugar
- Honey
- Lemon Zestzest of 1-2 lemons
- Vanillavanilla extract or pod
- Salta pinch
- 2 pcsEgg
- 3 pcsEgg Yolks
- Flourall-purpose flour
- Potato Starchpotato starch
- Almond Flour(optional) — Can be omitted or replaced with 3x weight of all-purpose flour if allergic to nuts.
- Yeastbaking powder
- Waterfor the syrup
- Sugarfor the syrup
Method
- Butter and flour the cake molds, then freeze them.
- In a stand mixer with paddle (or whisk), cream the softened butter with sugar, honey, lemon zest, vanilla, and salt until light and fluffy.
- Gradually add the 2 whole eggs and 3 egg yolks, mixing well.
- Sift together all-purpose flour, potato starch, almond flour, and baking powder. Fold into the batter until just combined (do not overmix).
- Transfer the batter to a piping bag and fill the prepared molds.
- Place the molds in the refrigerator to rest.
- For the non-alcoholic syrup: heat water, sugar, and vanilla until the sugar dissolves. Set aside.
- After resting, make a cut lengthwise along the top of each cake with a buttered knife.
- Bake at 165°C (330°F) for about 40 minutes.
- Remove from oven, immediately turn out the cakes, and generously brush all sides with the syrup.
- Let cool completely before slicing and serving.
cookwithfez
Home cookReviewer25.3K subscribers on YouTube3.8M total channel viewsil mio canale youtube per farvi vedere tutto quello che ho imparato cucinando (e mangiando)
