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Desserts Pastries
Lemon cake
Preparation: 20 minutes
|
Cooking: 60 minutes
Cake mould, 25–28 cm
Wire shelf
200 g soft butter
200 g sugar
1 pinch of salt
4 eggs
1 unwaxed lemon, zest
200 g white flour
2 tsp baking powder
Line the cake mould with baking parchment or grease it with
1
butter.
Beat the butter, sugar and salt until pale and fluffy, then add the
2
eggs and lemon zest and continue to beat until the mixture
has a creamy consistency. Mix the flour and baking powder and
incorporate into the mixture.
Put the mixture into the lined or buttered mould.
3
Put the cake mould on to the wire shelf at level 2 of the
4
preheated cooking space. Hot air 160 °C, 60 minutes.
Tip
After baking, for a stronger lemon taste pierce the cake
several times with a skewer, then drizzle sweetened lemon juice
over il and allow to soak.
Содержание Combair-Steam S
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