The iced lemon cake seems like a simple lemon-flavored cake, but the icing with lemon juice enhances the taste of the dessert and becomes something you absolutely need to try. The lemon flavor is strong both inside and out, but if you’re worried it might be sour… well, it’s not! There was a time when I became the ‘lemon cake girl,’ everyone both at home and outside would ask me for it… every occasion was a good one to say: make the lemon cake? Try it to believe, it’s truly exceptional. Every time I make it, it disappears quickly, and sometimes I don’t even get a chance to taste it… we all know that sweets are tempting and sometimes you have to hide them!!
If you make any of my recipes, send me the photos, and I will post them on my page with your name.
Approx. 627 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Iced Lemon Cake
- 7 oz Butter
- 3 1/3 cups All-purpose flour
- 2 cups Sugar
- 7 oz Whole milk
- 1 packet Baking powder
- 1 Lemon (blended whole)
- 6 Egg whites
- Juice of 1/2 lemon
- 2/3 cups Powdered sugar
- 1 Springform pan Springform pan
Preparation of the Iced Lemon Cake
Whip the egg whites with the sugar, then gradually add the other ingredients, mixing well.
Prepare a 10.2-inch cake pan, butter and flour it.
Pour the mixture……
….put in a preheated oven at 356°F for about 45 minutes, checking the baking.
Once the cake is baked and cooled, prepare the glaze, which should be thick, and slowly let it drizzle over the cake, covering the entire surface and leaving it in the air for a while to let the glaze set.
Follow me on Facebook Pinterest Twitter Instagram YoutubeTelegram
If you want to stay updated, subscribe to the newsletter by clicking here
