Glazed Lemon Cake

FAQs about Glazed Lemon Cake

1. Can I use bottled lemon juice instead of fresh lemon juice?
   • While fresh lemon juice is preferred for its vibrant flavor, bottled lemon juice can be used as a substitute if fresh lemons are not available. Just be sure to adjust the quantity to taste.
2. How can I prevent my lemon cake from becoming dry?
   • To keep your lemon cake moist, avoid overbaking it and store it properly in an airtight container once cooled. Adding a syrup soak or extra glaze can also help maintain moisture.
3. Can I freeze glazed lemon cake?
   • Yes, glazed lemon cake can be frozen for future enjoyment. Wrap individual slices tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
4. Is it necessary to use buttermilk in the recipe?
   • Buttermilk adds tenderness and tanginess to the cake, but you can substitute it with an equal amount of whole milk mixed with a tablespoon of lemon juice or vinegar as a substitute.
5. Can I make this cake in advance for a special occasion?
   • Yes, you can bake the cake in advance and store it at room temperature for up to three days. Glaze the cake just before serving for the best results.

Conclusion
In conclusion, mastering the art of making a glazed lemon cake allows you to create a delectable dessert that’s perfect for any occasion. With its bright citrus flavor and tender crumb, this cake is sure to become a favorite among friends and family. Whether you’re a seasoned baker or just starting out, give this recipe a try and enjoy the irresistible charm of glazed lemon cake.
Learn to bake a tangy glazed lemon cake with our easy recipe. Perfect for any occasion !

Ingredients

For the cake:

• 2 cups of wheat flour
• 2 teaspoons of baking powder
• 1/2 teaspoon salt
• 1 cup of sugar
• 2 eggs
• 1/2 cup of vegetable oil
• 1 cup of milk
• Zest of 2 lemons
• Juice of 1 lemon

For the frosting:

• 1 cup icing sugar powdered sugar
• Juice of 1-2 lemons adjust to desired consistency

Instructions

• Preheat the oven to 180°C and grease a pie plate.
• In a large bowl, sift together the flour, baking powder, and salt. Mix these dry ingredients well.
• In another bowl, beat the sugar and eggs until smooth and creamy.
• Add the oil and continue to beat until the mixture is well combined.
• Gradually incorporate the sieved dry ingredients into the wet mixture, alternating with the milk. Mix until you get a homogeneous mass.
• Add the lemon zest and juice to the dough and mix to combine the flavors.
• Pour the batter into the pie pan and smooth the surface.
• Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• While the cake is cooling, make the frosting by mixing together the icing sugar and enough lemon juice to get the desired consistency. It should be thick enough to stick to the cake but liquid enough to spread easily.
• Once the cake is completely cooled, pour the frosting over the top, allowing it to drip down the sides.
• Let the frosting harden before cutting and serving the cake.
• Optionally, you can garnish with additional lemon zest on top.
• Enjoy this refreshingly delicious Frosted Lemon Cake!