Lemon Zest Cake Recipe

Gas oven temperature should be 160°C, or 320°F.

Three eggs, ninety grams of sugar, and a sprinkle of salt should be beaten to a pale, fluffy consistency in a large bowl.

Toss in 170 grams of melted butter and the zest from two lemons. Thoroughly combine.

Before folding the flour and baking powder combination into the egg mixture, sift the flour and baking powder together.

To get a smooth batter, add 2 tablespoons of milk and stir until combined.

To bake, first butter and flour a cake pan. Then pour in the batter.
For 50 minutes, or until a toothpick inserted in the middle comes out clean, bake in a preheated oven.

The Lemon Soak Must Be Prepared:

While the cake is in the oven, dissolve the powdered sugar in 75 milliliters of lemon juice.

To soak the cake, take it out of the oven as soon as it’s finished baking and use a toothpick to poke tiny holes all over the surface.

After the cake has heated through, pour the lemon soak over it and let it soak in completely.

Wrap the cake in plastic and set it aside to cool entirely.

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