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Ultra moist lemon cake: a tangy delight with a sweet frosting

Ultra moist lemon cake: a tangy delight with a sweet frosting

This super moist lemon cake is a vibrant celebration of lemon in every slice. It combines the zesty zest and juice of fresh lemons with the richness of almonds and yogurt, creating a moist, flavorful base. replaces the word nice with emptypped with a lemony glaze that seeps into the cake, this dessert is not only delicious but also incredibly aromatic. It's the perfect balance of sweet and tangy, with a texture that melts in your mouth.

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Why you'll love it: The delicious lemon zest combined with the subtle nutty taste of ground almonds makes this cake particularly appealing. The addition of yogurt keeps the cake exceptionally moist, ensuring that each bite is better than the last. This cake is refreshingly light, making it a fantastic choice for anyone who enjoys citrus flavors without too much sweetness. Its simplicity, coupled with the joy of bright lemon flavors, will surely make it a favorite.

Perfect occasion: This lemon cake is perfect for spring and summer gatherings, picnics, or any occasion where a light, refreshing dessert is desired. It's fantastic for tea parties, Easter celebrations or a sweet end to a casual lunch. This cake also makes a thoughtful homemade gift or cheerful addition to a bake sale.

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Decorating Tips: For an elegant presentation, pour the lemon glaze over the cake and let it set slightly before adding a pinch of lemon zest on top. Edible flowers, such as violets or marigolds, can be placed around the edges for a pop of color. If you're serving at a special event, consider using lemon slices or candied lemon zest as a garnish for an added touch of sophistication.

Ingredients:

  • For the cake:
    • 3 eggs
    • 120g of sugar
    • 1 sachet of vanilla sugar
    • 1 tablespoon lemon zest
    • Juice of half a lemon
    • 70g flour
    • 100 g ground almonds
    • 1 sachet of vanilla pudding powder
    • 3 teaspoons of baking powder
    • 50 ml of neutral oil
    • 150 g yogurt (3.5% fat)
    • 1 pinch of salt
  • For the icing:
    • 150g powdered sugar
    • 3 tablespoons of water
    • 2 tablespoons of lemon juice
  1. Start by whisking the eggs with the sugar and vanilla sugar until the mixture is light and fluffy.
  2. Gradually add the lemon zest, lemon juice, flour, almond powder, vanilla pudding powder, baking powder, oil, yogurt and a pinch of salt to the egg mixture. stirring well after each addition.
  3. Pour the dough into an 18 x 28 cm baking tray lined with parchment paper. Bake in a preheated oven at 180°C (356°F) for approximately 25 minutes. Don't forget to do the toothpick test to make sure it's cooked through.
  4. Let the cake cool slightly. Then, using a fork, poke holes in the top. This will help the frosting penetrate the cake.
  5. Prepare the icing by mixing the powdered sugar with water and lemon juice until smooth. Pour the icing over the cake, letting it seep into the holes and set on the surface.
  6. Finish by sprinkling additional lemon zest over the frosted cake for an extra burst of flavor and decoration.

Enjoy this delicious lemon cake as a refreshing treat that will brighten your day!

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