Lemon Glazed Cake

Votes: 3

Time: 4 hours.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 561, total fat 19 G., saturated fats 3 G., proteins 6 G., carbohydrates 93 G., fiber 1 G., cholesterol 69 mg, sodium 242 mg, sugar 63 G.

Bake a festive cake bursting with citrus flavor. Lemon juice and zest are added to both the cake batter and the glaze, which is then garnished before serving. For this recipe, you'll need a round cake pan with a hole in the center, which will ensure even baking and a soft, moist, and delicious result. This lemon cake is a perfect treat for a holiday, like Easter, or for a Sunday tea party.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

3/4 cup vegetable oil + extra for greasing the pan
3 1/4 cups cake flour, sifted, plus extra for dusting the pan
2 tsp baking powder
0.5 tsp of soda
0.5 tsp fine salt
2 and 1/4 cups sugar
4 large eggs
3/4 cup sour cream
2 tbsp vanilla extract
Zest and juice of 1 lemon
Special equipment: 10-cup round cake pan with a hole in the center

Glaze

2.5 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake flour, eggs, sour cream, powdered sugar, lemon zest

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease a round cake pan and dust with flour, shaking out any excess. Make sure to get into all corners of the pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside. In a large bowl, whisk the sugar and eggs until smooth and pale. Gradually whisk in the vegetable oil until smooth, then add the sour cream, vanilla extract, lemon zest, and lemon juice. Add the flour mixture and use a wooden spoon to mix until the dough is almost smooth and free of small lumps. Pour the batter into the prepared pan.

Bake until the cake pulls away from the sides of the pan and a wooden skewer inserted into the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 10 minutes, then invert onto a wire rack, remove from the pan, and let cool completely.
Glaze:

In a medium bowl, combine powdered sugar with 3 tablespoons of lemon juice until smooth and thick. Gradually whisk in the remaining tablespoon of lemon juice as needed until the glaze is thin enough to pour over the cake. Drizzle or drizzle the glaze over the cake.

Categories:

recipe / Calorie content of prepared meals / Spring dishes / Festive dishes / Easter / Desserts / Cupcakes, biscuits / Food Network - recipes

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