How we like it Bezzia a cake How many have we already prepared together? If like us you don't get tired of preparing them, don't resist trying this lemon syrup cake. It is very simple to make and has an intense citrus flavor.
The texture of this sponge cake is spongy when freshly made but slightly moist thanks to the syrup. Over time, as the syrup penetrates, the texture of the cake changes slightly, so don't be surprised if the next day when you break it is different.
The intense lemon flavor It is what we like most about this cake along with its texture. It already has it without the syrup, but with this it is enhanced. You can serve it as a dessert accompanied by a ice cream ball, or enjoy it at breakfast or at coffee time.
Ingredients
- 150g of sugar
- 100g butter at room temperature
- 3 eggs
- Zest of 1 lemon
- 120 ml. liquid cream
- 20 ml. lemon juice
- 4 ml of orange blossom water
- 200 g. Of flour
- 8 g. chemical yeast
- A pinch of salt
For the syrup
- 50 g. of sugar
- 2 tablespoons lemon juice
Step by step
- Beat the sugar with the butter until creamy.
- After add the eggs one by one while continuing to beat until incorporated.
- Then add one by one lemon zest, the cream, the juice and the orange blossom, without stopping beating.
- Mix the flour, yeast and salt, and sift them into the mixture with gentle movements.
- When you have a homogeneous mass pour it into a greased mold or lined with paper.
- Bake in a preheated oven at 180ºC and bake for 40 minutes, approximately, or until the cake is done. Then take it out of the oven
- With the cake out, place the syrup ingredients in a bowl and heat in the microwave.
- Prick the surface of the cake with a skewer stick and pour the syrup over to moisten it.
- Let cool 15 minutes and then unmold onto a wire rack so that the lemon syrupy sponge cake finishes cooling.