Easy to make, a treat to eat and such a crowd-pleaser. This buttery moist lemon cake is definitely a keeper. Use fresh lemon and the best butter you can get your hands on, the result is worth it.
Ingredients:-
162.5g (1 1/4 cups) cake flour*
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
169g (1 1/2 sticks) butter , softened
1 cup sugar
2 eggs, room temperature
1 tablespoon finely grated lemon zest
1 1/2 teaspoon finely grated orange zest
1 teaspoon pure vanilla
160g (2/3 cup) creme fraiche (I use 18% fat)
Methods:-
1. Position a rack in middle of oven and preheat to 350°F (175°C). Butter and flour a bread form or a 9-inch-round cake pan.
2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. In the bowl of an electric mixer, on medium speed, beat butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Beat in zests and vanilla.
4. Reduce speed to low, add half of dry ingredients, a little at a time, scraping down the sides of the bowl after each addition.
5. Add crème fraîche and beat just until smooth. Add remaining dry ingredients and beat just until combined.
6. Transfer batter to pan and smooth top with a spatula. Bake for 40 minutes or until cake tests done in center.
7. Transfer cake to a wire rack and allow to cool 10 minutes. Remove cake from pan, cool completely and serve.
* Replace 2 tablespoon (20g) of all purpose flour with corn starch to make cake flour
2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. In the bowl of an electric mixer, on medium speed, beat butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Beat in zests and vanilla.
4. Reduce speed to low, add half of dry ingredients, a little at a time, scraping down the sides of the bowl after each addition.
5. Add crème fraîche and beat just until smooth. Add remaining dry ingredients and beat just until combined.
6. Transfer batter to pan and smooth top with a spatula. Bake for 40 minutes or until cake tests done in center.
7. Transfer cake to a wire rack and allow to cool 10 minutes. Remove cake from pan, cool completely and serve.
* Replace 2 tablespoon (20g) of all purpose flour with corn starch to make cake flour
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