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    This 3 sentence summary provides the essential information about the Lemon Tea Cake recipe: The recipe calls for combining egg yolks, sugar, and sour cream, then mixing dry ingredients separately and combining the wet and dry ingredients along with melted butter, oil, and lemon zest. The batter is baked in a loaf pan at 170°C for 30 minutes until a tester inserted in the cake comes out clean. A line of softened butter is piped down the center of the cooled cake.

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    Null 73

    Uploaded by

    wajira b
    10 views1 page
    This 3 sentence summary provides the essential information about the Lemon Tea Cake recipe: The recipe calls for combining egg yolks, sugar, and sour cream, then mixing dry ingredients separately and combining the wet and dry ingredients along with melted butter, oil, and lemon zest. The batter is baked in a loaf pan at 170°C for 30 minutes until a tester inserted in the cake comes out clean. A line of softened butter is piped down the center of the cooled cake.

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    This 3 sentence summary provides the essential information about the Lemon Tea Cake recipe: The recipe calls for combining egg yolks, sugar, and sour cream, then mixing dry ingredients separately and combining the wet and dry ingredients along with melted butter, oil, and lemon zest. The batter is baked in a loaf pan at 170°C for 30 minutes until a tester inserted in the cake comes out clean. A line of softened butter is piped down the center of the cooled cake.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    10 views1 page

    Null 73

    Uploaded by

    wajira b
    This 3 sentence summary provides the essential information about the Lemon Tea Cake recipe: The recipe calls for combining egg yolks, sugar, and sour cream, then mixing dry ingredients separately and combining the wet and dry ingredients along with melted butter, oil, and lemon zest. The batter is baked in a loaf pan at 170°C for 30 minutes until a tester inserted in the cake comes out clean. A line of softened butter is piped down the center of the cooled cake.

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    of 1

    Lemon Tea Cake

    150 g Egg Yolks


    175 g Granulated Sugar
    120 g Sour Cream
    155 g Cake Flour
    5 g Baking Powder
    75 g Melted Butter
    15 g Vegetable Oil
    3 Lemons, zested
    695 g TOTAL

    Add the egg yolks, sugar and sour cream to the bowl of a food processor and blend.
    Sift all dry ingredients together.
    Pour the melted butter and oil at 45°C/113˚F into the dry ingredients and stir to combine.
    Add the lemon zest.
    Refrigerate for 30 minutes.
    Pour the batter into 20x8.5x8 cm loaf pan.
    Put softened butter into a small piping bag and pipe a line down the center of the cake.
    Bake for 30 minutes at 170°C/340˚F.
    Check that the cake is baked by inserting a cake tester or toothpick in different spots. The tester
    should be dry when you remove it. If the tester does not come out clean, bake the cake for a few more
    minutes.

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