Squares of lemon cake with cream cream, a delicious cream cake for dessert or afternoon snack, here you will find the easiest recipe.
* Ingredients :
+moist:
°2/3 cup/165 ml vegetable or canola oil
°2 eggs
°1/2 tablespoon grated lemon peel (1 large or 2 medium lemons)
°½ cup/65 ml fresh lemon juice
°1 cup/250g plain yogurt (note 1)
°1.25 cups/275g caster sugar (very fine sugar, granulated is okay too)
+dry:
°1/2 cup/300 grams plain flour (all-purpose flour)
°4 teaspoons of baking powder
°pinch of salt
+ice:
°1/4 cup/210 g icing sugar (powdered sugar)
°1 tablespoon lemon juice
°1/2 tsp. plain yogurt
* Methods
Preheat oven 180°C/350°F (standard) or 160°C/320°F (fan/convection).
Putting wet ingredients in bowl. Whisk to well combined.
Sprinkling with flour, baking powder & salt. Whisking to smooth - some little lumps are fine.
Pour into the mold - it should be thick enough but tolerable. Baking about 50 min
Remove the metal ring and let it cool on the rack then glaze
ice:
Putting ingredients in bowl also whisk to smooth. Test the side of the bowl for the correct thickness, using 1 teaspoon of the yogurt at a time to thin it out if necessary. The enamel should drain (slowly, because it is thick) but it should not be transparent.
Placing net on baking sheet
Pour the icing into the center of the cake, gently pushing it toward the edges so that it flows out to the sides.
Leave it for an hour before transferring it to a serving plate.
Enjoy !
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