About this Recipe
I took the recipe from the Cucina del Corriere della Sera column, always a source of inspiration for its beautiful proposals released on the day of the death of the famous queen of cakes, the American Maida Heatter.
This cake has a melt in the mouth that is difficult to describe, you have to make the cake and taste it. It’s a poem, you would never stop eating it, it’s like having a magnet! The slightly moist and buttery texture and the lemon aroma make it suitable for any occasion: breakfast, a snack, but also an elegant dinner. In this case the touch of the icing prepared with icing sugar and hot lemon juice
(120 g on 80 g) will be perfect.
- 375g flour
- 2 teaspoons of baking powder
- 230g butter
- 300g sugar
- 4 eggs
- 230g of milk
- 1 teaspoon of organic grated lemon rind
- 1/2 teaspoon of salt
- fresh fruit to taste
1 hour and 15 minutes
Butter a bundt mold of about 3 liters of capacity, sprinkle it with breadcrumbs and leave the remaining butter at room temperature so that it softens.
Put the sugar in a bowl and whisk it with the soft butter, helping with the electric whisk until the mixture is light and fluffy, then add the eggs, one at a time and continue to whisk.
Separately sift the flour with the baking powder, then incorporate it into the mixture alternating with the milk. Finally perfume with the grated lemon rind and pour the mixture into the prepared mold.
Cook the cake at 165 ° for about an hour, then put a wooden toothpick in the center of the dough: if it comes out clean, the cake is ready, otherwise continue cooking for another 15 minutes.
Allow the cake to cool in the mold, then remove it very gently and let it cool completely on a wire rack.
Serve the lemon cake with fresh seasonal fruit in the center, or cover it with white icing.
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