Jordan News Shares Recipe for Crumbly Lemon Cake with White Glaze

Jordan News shares a recipe for a crumbly lemon cake with a refreshing flavor, finished with a white glaze that adds a delicious taste and an elegant look.

Ingredients

The recipe calls for 2 cups white flour, 1 cups sugar, 3 eggs, 0.5 cups softened butter, 0.5 cups milk, 0.3 cups fresh lemon juice, 1 tablespoons grated lemon zest, 2 teaspoons baking powder, 1 teaspoons vanilla extract, 0.3 teaspoons salt, 1 cups powdered sugar, 2 tablespoons lemon juice (for glaze), and 1 teaspoons lemon zest (for garnish).

Preparation

Start by setting the oven to 180°C (350°F). Take a rectangular cake pan, grease it with a little butter, then dust it with flour. Next, beat the softened butter (0.5 cups softened butter) together with the sugar (1 cups sugar) until the mixture becomes light and creamy. Add the eggs (3 eggs) one by one, mixing well after each, then stir in the vanilla extract (1 teaspoons vanilla extract) and the grated lemon zest (1 tablespoons grated lemon zest). In a separate bowl, combine the white flour (2 cups white flour) with the baking powder (2 teaspoons baking powder) and the salt (0.3 teaspoons salt). Then gradually add the flour mixture to the butter mixture, alternating with the milk (0.5 cups milk) and lemon juice (0.3 cups fresh lemon juice), stirring gently until combined.

Baking

Pour the batter into the prepared pan, level the surface, and place it in the oven. Bake for 40 to 50 minutes, or until a wooden skewer inserted in the center comes out clean. Once baked, allow the cake to cool completely before proceeding to the glaze. To prepare the glaze, mix the powdered sugar (1 cups powdered sugar) with the lemon juice (2 tablespoons lemon juice (for glaze)) until a smooth, white coating of the desired consistency is achieved.

Glazing and Serving

Pour the glaze over the cooled cake, then sprinkle the lemon zest (1 teaspoons lemon zest (for garnish)) on top. Finally, slice the lemon cake and serve it alongside tea or coffee.