Sour Cream Cake with Lemon
Description
The recipe won’t take much time. To keep the sour cream cake from tasting bitter, carefully remove the zest from the lemon so the white pith doesn’t get into the dough. Remove all membranes; add only the pulp and juice to the dough. Save this recipe for reference. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Wash the lemon, scald it with boiling water, and remove the zest. Afterwards, puree the flesh in a blender.
- 3
Step 3
In a bowl, combine the egg yolks and sugar. Beat with a mixer until smooth and homogeneous.
- 4
Step 4
Add the sour cream. Beat again with a mixer.
- 5
Step 5
Add the flour, baking powder, and lemon zest. Whisk.
- 6
Step 6
Pass the grated lemon pulp through a sieve. It is important that no white membranes get into the batter.
- 7
Step 7
Mix the dough well.
- 8
Step 8
Line a baking tin with parchment paper. Pour the batter into it. Bake in an oven preheated to 180°C for 25–35 minutes.
- 9
Step 9
While the sour cream cake is baking, make the cream. In a bowl, mix together 170 grams of sour cream and 3 tbsp of sugar. Put in the refrigerator.
- 10
Step 10
After the baking time has passed, remove the smetannik from the oven. The surface may have small cracks; when you press lightly, the cake should spring back a little. The smetannik is done.
- 11
Step 11
Turn the cake layer out onto a plate and peel off the paper. Cool until just warm. Prick the entire surface all over with a knife or skewer.
- 12
Step 12
Spread the prepared cake layer with sour cream frosting and sprinkle crushed nuts on top. Let stand for 30–40 minutes to soak through.
- 13
Step 13
Done. Serve at the table.