Moist lemon cake
Description
The recipe won't take much time. Here are a few cooking tips: first, don't overmix the finished batter—just combine the ingredients. Second, set the baking timer for a few minutes less than the recipe suggests; the cake will continue cooking to the desired consistency using the internal heat. One of the little secrets to achieving "moistness" is mayonnaise.
Instructions
- 1
Step 1
1. Wash the lemons, grate the zest and squeeze the juice.
- 2
Step 2
2. Mix the flour with baking powder, baking soda, and salt.
- 3
Step 3
3. Place the butter in a bowl and add sugar to it, beat until a fluffy mixture forms.
- 4
Step 4
4. Add the eggs to the butter, beating well after adding each one.
- 5
Step 5
5. Add lemon zest and mayonnaise to the butter mixture.
- 6
Step 6
6. Add the flour mixture to the butter mixture and mix by hand or at low speed.
- 7
Step 7
7. Pour in 1/3 cup of lemon juice and mix again.
- 8
Step 8
8. Line the baking pan with foil and pour the batter into it. Bake at 175 degrees for about 45-50 minutes, but check for doneness after 40 minutes.
- 9
Step 9
9. While baking, prepare the glaze: mix powdered sugar with 2 tablespoons of juice.
- 10
Step 10
10. Remove the pie from the oven and leave it in the pan.
- 11
Step 11
11. Once the pie has cooled down, transfer it to a plate and drizzle with icing. Serve it warm or after it has cooled completely.