Moist Tart Lemon Cake

Ingredients

• 2 eggs
• 3/4 cup fine sugar
• 150 g soft butter
• zest of 1 lemon
• 1 1/4 cups white cake flour
• 1/2 cup milk
• powdered sugar for dusting
• For the tangy lemon sauce:
• 140 g powdered sugar
• 1/4 cup fresh lemon juice
• Finally add the milk and mix the mixture, then pour it into the prepared baking pan.
• Bake the cake in the preheated oven for about 45 minutes or according to your oven until cooked and golden; then remove it from the oven and set aside to cool.
• Meanwhile, prepare the tangy lemon sauce: put the powdered sugar and lemon juice in a small saucepan over low heat.
• Do not boil the lemon juice; just stir the mixture until the sugar has completely dissolved.
• Using a thin knife or fork, carefully make a few holes in the warm cake.
• Spoon some of the lemon sauce over the warm cake so it soaks into it.
• When the cake has cooled well, place it on a serving plate, cut into equal pieces if desired, and dust with powdered sugar for serving.
• Recipe and method for the Moist Tart Lemon Cake from the Sho Tabkheen Today kitchen.
• For the light date cake recipe, click this link:
• Video: How to make low-fat date cake
• For the banana cake recipe, click this link to watch the recipe video:
• How to make a low-calorie banana cake
• #cake #cake #tangy_lemon_cake #tart_lemon_cake #enjoy_your_meal

Method

1. Preheat the oven to 180°C and prepare the pan or mold for the lemon cake: grease it with butter or tahini and line it with parchment paper.
2. Beat the eggs with the caster sugar and butter until smooth and light.
3. Add the lemon zest and continue beating.
4. Gradually add the flour and continue mixing until the ingredients are well combined.
5. Finally add the milk, mix the batter, then pour it into the prepared oven pan.
6. Bake the cake in the preheated oven for about 45 minutes or until cooked through and golden — timing may vary with oven strength. Remove from oven and set aside to cool slightly.
   Timers: 45 min
7. Meanwhile, prepare the lemon sauce: put the icing sugar and lemon juice in a small saucepan over low heat.
8. Do not boil the lemon juice; just stir the mixture gently until the sugar fully dissolves.
9. Using a thin knife or a fork, carefully make a few holes in the warm cake.
10. Spoon the lemon sauce over the warm cake so the cake soaks up the syrup.
11. When the cake has cooled completely, transfer it to a serving plate, cut into even pieces, and dust with icing sugar to serve.
12. Recipe and method for Moist Tart Lemon Cake from the kitchen of شو طابخين اليوم