Description
My favorite lemon cake: soft, moist and just wonderful.
Ingredients
- 10-⅝ ounces, weight Butter, At Room Temperature
- 10-⅝ ounces, weight Fine Sugar
- 6 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 Organic Lemon, Zest And Some Juice
- 10-⅝ ounces, weight All-purpose Flour
- ½ teaspoons Baking Powder
- FOR THE GLAZE:
- 8-⅞ ounces, weight Icing Sugar
- 1 Lemon, Juiced, As Needed
- Sprinkles For Decorating
Preparation
Preheat oven to 180ºC (360ºF). Line a baking tray (30×40 cm or 12×15 inch) with baking paper.
Place the soft butter in the bowl of the stand mixer and beat on medium speed until light and fluffy. Gradually add sugar and continue beating for several minutes.
Add the eggs one at the time, mixing very well before adding the next egg. Add vanilla. Scrape the bottom and sides of the bowl a few times in between. Add the zest of the lemon and 2 tablespoons lemon juice.
Mix together flour and baking powder and sift over the butter-egg mixture. Incorporate gently.
Pour batter onto the prepared tray and bake for about 20 minutes. The cake should remain pale and still lightly moist inside.
For the glaze, mix the icing sugar with enough lemon juice to obtain a spreadable paste. Spread this over the hot cake, working quickly, and distribute sprinkles evenly on top.
