Lemon Cake - Akis Petretzikis all of the ingredients have been gently folded into the batter,...
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Ingredients 75 g butter, unsalted, softened at room temperature + extra for greasing cake pan 100 g granulated sugar 3 eggs 2 tablespoons yogurt, low fat (preferably Greek yogurt) 150 g self-rising flour 1 teaspoon baking powder finely grated zest from 2 lemons For glaze: 100 g caster sugar juice from ½ lemon Διατροφικός πίνακας Nutrition information per 100 gr. 206 Calories (kcal) 10% 8.2 Total Fat (g) 12% 4.4 Saturated Fat (g) 22% 27.8 Total Carbs (g) 11% 18.9 Sugars (g) 21% 3.3 Protein (g) 7% 0.8 Fibre (g) 3% 0.1 Sodium (g) 2% Method Preheat oven to 180* C (350* F) Fan. Lightly grease an 18x10 cm rectangular cake pan. Line with a large sheet of parchment paper so that the sheet hangs over the cake pans edges. This will make it easier to remove the cake from the pan after baking. Beat the butter with the sugar in a mixers bowl, until the mixture turns white and fluffy. The longer you beat the mixture, the fluffier your cake will turn out! Add the eggs, one at a time. Wait for each egg to become completely incorporated into the mixture before adding the next one. Then add the yogurt. The mixture will seem as if it has curdled, but don’t let this worry you. Beat a little longer and add the lemon zest. Sift the flour and baking powder. Add them to the mixture in small batches. Keep in mind that from the minute you add the flour, the batter should be beaten as little as possible, especially in the mixer. It is preferable to gently fold the flour into the batter with a spoon or a spatula. When all of the ingredients have been gently folded into the batter, transfer to the cake pan. Bake for 20-25 minutes, until the cake turns golden brown. Pierce with a knife and if it comes out clean, you will be sure the cake is done. Remove from oven and allow to cool in the cake pan for a few minutes. Grab hold of the parchment paper that was left hanging over the edges to remove the cake easily. Transfer to a wire rack to let the cake cool completely. While the cake is baking, you can make the glaze. Combine the caster sugar and lemon juice in a small bowl. Mix with a fork until the mixture is smooth and slightly runny. Set aside until needed. You may need to add a little more lemon juice if the glaze thickens too much. As soon as the cake has cooled completely, place on a serving platter. Slowly drizzle glaze over lemon cake and let it run down the sides. Recipe Category / Cookies and Cakes Lemon Cake 40 minutes Ηands on Family Portion(s) 1 Difficulty
Transcript of Lemon Cake - Akis Petretzikis all of the ingredients have been gently folded into the batter,...
Ingredients
75 g butter, unsalted, softened at roomtemperature + extra for greasing cake pan100 g granulated sugar3 eggs2 tablespoons yogurt, low fat (preferablyGreek yogurt)150 g self-rising flour1 teaspoon baking powderfinely grated zest from 2 lemons
For glaze:
100 g caster sugarjuice from ½ lemon
Διατροφικός πίνακας
Nutrition information per 100 gr.
206Calories
(kcal)
10 %
8.2Total Fat
(g)
12 %
4.4Saturated
Fat (g)
22 %
27.8Total
Carbs (g)
11 %
18.9Sugars
(g)
21 %
3.3Protein
(g)
7 %
0.8Fibre (g)
3 %
0.1Sodium
(g)
2 %
Method
Preheat oven to 180* C (350* F) Fan.Lightly grease an 18x10 cm rectangular cake pan.Line with a large sheet of parchment paper so that the sheet hangs over thecake pans edges. This will make it easier to remove the cake from the panafter baking.Beat the butter with the sugar in a mixers bowl, until the mixture turns whiteand fluffy. The longer you beat the mixture, the fluffier your cake will turn out!Add the eggs, one at a time. Wait for each egg to become completelyincorporated into the mixture before adding the next one. Then add theyogurt. The mixture will seem as if it has curdled, but don’t let this worry you.Beat a little longer and add the lemon zest.Sift the flour and baking powder. Add them to the mixture in small batches.Keep in mind that from the minute you add the flour, the batter should bebeaten as little as possible, especially in the mixer. It is preferable to gentlyfold the flour into the batter with a spoon or a spatula.When all of the ingredients have been gently folded into the batter, transfer tothe cake pan.Bake for 20-25 minutes, until the cake turns golden brown. Pierce with aknife and if it comes out clean, you will be sure the cake is done.Remove from oven and allow to cool in the cake pan for a few minutes.Grab hold of the parchment paper that was left hanging over the edges toremove the cake easily. Transfer to a wire rack to let the cake coolcompletely.While the cake is baking, you can make the glaze. Combine the caster sugarand lemon juice in a small bowl. Mix with a fork until the mixture is smoothand slightly runny. Set aside until needed. You may need to add a little morelemon juice if the glaze thickens too much.As soon as the cake has cooled completely, place on a serving platter.Slowly drizzle glaze over lemon cake and let it run down the sides.
Recipe Category / Cookies and Cakes
Lemon Cake
40 minutesΗands on
FamilyPortion(s)
1Difficulty
