Sour lemon cake... a successful homemade recipe. This cake is light and has a refreshing aroma.

250 grams butter

200 grams sugar

Zest of 1 sour lemon

4 eggs

Juice of 1 sour lemon

50 grams cornstarch

200 grams flour

2 teaspoons baking powder

Pinch of salt

Sauce:

150 grams powdered sugar

4 tablespoons lemon juice

Beat the butter at room temperature with the lemon zest very well until you get a creamy mixture.
Add the sugar, lemon juice, and eggs, and beat well until the mixture becomes light and thick.
Gradually add the flour, cornstarch, baking powder, and a pinch of salt while beating.
Butter the pan, dust it with flour, and pour in the sour lemon cake batter.
Place it in the preheated oven on the middle rack and bake for 50 minutes at 170°C, checking as it bakes.
Remove from the oven, invert onto a serving plate, and cover with a clean cloth for ten minutes.
Pierce the top of the cake in many places with a small wooden skewer and drizzle it with 1 tablespoon of lemon juice.
Prepare the sauce on the side: mix the powdered sugar with the lemon juice until the sugar dissolves and the sauce turns white, then spread the sauce over the top of the cake.
Place it in the refrigerator until chilled, then serve.

This delicious dessert is from a friend and cook on the Shou Tabkhin Today site.

Click on Watfa's name to visit her profile on our site.

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Sour Lemon Cake with Sauce

Prep checklist