I love the lemon flavour and Lemon Drizzle Cake was on my baking list for a loooong time. Served with some fresh strawberries, it is perfect for any time of the year… for breakfast with a cup of tea or a more fancy dessert if you serve it with fresh fruits and even a scoop of ice cream.
- 4 eggs
- 250g sugar
- 300g flour
- 1 teaspoon baking powder
- 170ml milk
- 140g melted butter (you can also use vegetable oil)
- 1 dash of salt
- zest from 1-2 lemons (only the yellow skin of the lemon)
- Whip the eggs yolks with the sugar until it changes color into a pale yellow and the mixture is fluffy and thick. Add the milk and mix for 1-2 more minutes.
- Sift the flour with the baking powder and salt and add them to the rest of the batter. Now it’s time to add the oil and, of course, the star of this cake, the lemon zest (wash the lemon before use and only grind the yellow skin of the lemon, the white one is bitter). Set aside while you whip the eggs whites to stiff peaks. Fold them in the rest of the batter using a spatula.
- Bake in a greased pan (I used a bundt cake pan) at 180C until it passes the toothpick test.
- For glazing just mix 1 tablespoon lemon juice with confectioners sugar until the glazing looks a bit shiny and it’s thick as sour cream. Pour it over the warm cake. Serve the cake with fresh strawberries or whipped cream and even ice cream. Enjoy!!
- 4 oua
- 250g zahar
- 300g faina
- 1 lingurita praf de copt
- 170ml lapte
- 140g unt topit
- 1 praf de sare
- coaja de la 1-2 lamai
- Mixati galbenusurile su zaharul pana isi tripleaza volumul. Adaugati laptele si mixati bine.
- Cerneti faina cu praful de copt si sarea si incorporati-le in mixul de oua.
- Adaugati uleiul si coaja de lamaie. Dati deoparte.
- Intr-un alt bol, mixati albusurile pana obtineti o spuma ferma. Incorporati albusurile spuma in blat, mixand usor, cu o lingura, de jos in sus.
- Turnati blatul intr-o tava de guguluf si coaceti in cuptorul preincalzit la 170C pana trece testul scobitorii.
- Pentru glazura, amestecati o lingura suc de lamaie cu zahar pudra pana obtineti o pasta groasa si albicioasa. Turnati glazura peste tortul racit.
- Serviti cu fructe proaspete si chiar inghetata.