Lemon Cake

Ingredients for recipe with lemon pie

440 g cake flour
1/2 teaspoon baking powder
1/2 teaspoon carbonate
A pinch of salt
225 g butter (Softened)
350 g candy
2 large eggs
3 large egg yolks
Shell of 2 lime
2 teaspoons of vanilla extract
250 ml of milk
For cream cheese cream:

2 pieces of 250 g cream cheese (at room temperature)
200 g butter (Softened)
460 g powdered sugar
1 bark of lime
A pinch of salt
1 tbsp vanilla extract
For the above:

Slices of lime
Lemon zest

     How to make a lemon cake

For the cake, set the oven to 180 degrees. 2 lubricate the cake mold. Crush the juniper with dust until it is dusty. Blend the cake flour, baking powder, carbonate and salt in a bowl by destroying the lumps.
Beat the sugar and 225 g of butter until light and puffy. Add the eggs and egg yolks one at a time by flapping them thoroughly. Add the lime shell, 2 teaspoons of vanilla extract and the crushed junkies and continue to beat. After each addition, add the milk to the butter mixture and add the flour mixture slowly and mix well.
Dissolve the mixture evenly on the cake molds you prepare. Bake in a pre-warmed oven for 40-45 minutes, dipped into a toothpick in the center and cook until clean. Wait until it is removed from the oven and cooled completely.
For the cream, whisk the cream cheese and 200 g softened butter until smooth and add half of the sifted powdered sugar and beat until mixed. Add the other half of the sugar powder and the remaining ingredients and beat again until smooth. Keep the cream at room temperature.
When the cakes are cooled, cut and flatten the blistering with the help of a knife. Place one of the cakes on the serving plate. Apply the cream on a thick layer. Place the second cake on top and spread the cream into a thick layer on top. Apply slightly to the edges. Spread the lemon slices on the cake and sprinkle with lemon peel and serve after cooling well in the refrigerator.

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