Lemon cake

Ingredients:

Cupcake

• 225 g of butter at room temperature
• 2.5 cups granulated sugar (portions)
• 4 medium eggs at room temperature
• 1/3 cup grated lemon zest (6-8 large lemons)
• 3 cups premium wheat flour
• 1/2 tsp baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon coarse salt
• 3/4 cup freshly squeezed lemon juice (portions)
• 3/4 cup sour milk room temperature
• 1 tsp vanilla extract

Glaze

• 2 cups sifted powdered sugar
• 3.5 tbsp freshly squeezed lemon juice

Preparation:

1. In the bowl of an electric mixer fitted with a pastry hook, beat the butter and 2 cups of powdered sugar until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs one at a time and the lemon zest.
2. In a bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup lemon juice, buttermilk, and vanilla extract. Fold the flour mixture and buttermilk mixture alternately into the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a toothpick comes out clean.
3. Preheat oven to 180°C. Grease and flour two loaf pans (22x11x6 cm). If desired, line the bottoms of the pans with parchment paper.
4. In a small saucepan, combine 1/2 cup granulated sugar with 1/2 cup lemon juice and cook over low heat until the sugar dissolves. When the cake is done, let it cool for 10 minutes. Remove from the oven. cupcakes Remove from the pans, place on a wire rack set over a baking sheet, and drizzle with lemon syrup. Let the cupcakes cool completely.
5. For the glaze, combine the powdered sugar and lemon juice in a bowl, whisking until smooth. Drizzle over the cupcakes and let the glaze drip down the edges.