Name: Lemon Cake With Sugar Glaze
Yield: 8 Servings
Ingredients: Powdered Sugar: 7 tbsp; Lemon: 2; Sugar: 1 ¼ cup (260 g); Butter: 1 cup (260 g); Baking Powder: 1 tsp; Wheat Flour: 1 ¼ cup (180 g); Eggs: 4

Ingredients

Powdered Sugar – 7 tbsp

Lemon – 2

Sugar – 1 ¼ cup (260 g)

Butter – 1 cup (260 g)

Baking Powder – 1 tsp

Wheat Flour – 1 ¼ cup (180 g)

Eggs – 4

Recipe

Cook It continues to delight you with easy-to-make, but truly amazing desserts. Lemon cake is a combination of simplicity and bright flavor. Delicious lemon curd spread on airy sponge cake layers, topped with mouth-watering sugar glaze.

Add a pinch of cardamom and cinnamon to the batter to jazz up the flavor profile. Feel free to add a couple of drops of mint extract, if you want.

Steps

1 Done	For the layers sift flour with baking powder, add 2 eggs, zest of 1 lemon, sugar and ¾ cup (180 g) of soft butter. Mix the ingredients until smooth and thick. Divide the batter evenly, pour it into two 7-inch (18 cm) springform pans lined with parchment paper. Bake the cakes for 35–40 minutes at 340 °F (170 °C).
2 Done	For the lemon curd beat 2 eggs with 6 ½ tablespoons of sugar and zest and juice of 1 lemon. Add ⅓ cup (80 g) sliced butter. Place the container on a double boiler. Cook for 20 minutes constantly stirring, until thickened.
3 Done	Remove the layers from pans, cool on a wire rack. Cut each layer into two. Arrange all the layers, thoroughly coat with the curd.
4 Done	For the glaze mix icing sugar with 1 tablespoon of lemon juice, leave for 5 minutes.
5 Done	Pour the icing on the cake, sprinkle with zest from the rest of the lemon.

A tip: want to make the lemon flavor milder? Replace half of the lemon juice with orange or tangerine one. Bon appetit!

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