@saskia1spears: Moist Lemon Cake Ingredients For the lemon cake 200 g (1⅔ cups) all-purpose flour 2 tsp baking powder ¼ tsp salt 170 g (¾ cup) unsalted butter, softened 180 g (¾ cup + 2 tbsp) granulated sugar 3 large eggs, room temperature 2 tbsp finely grated lemon zest 60 ml (¼ cup) fresh lemon juice 1½ tsp vanilla extract 120 ml (½ cup) whole milk 60 g (¼ cup) sour cream or thick plain yogurt For the lemon glaze 150 g (1¼ cups) icing/powdered sugar 2–3 tbsp fresh lemon juice 1 tbsp milk, if needed Fresh lemon zest for finishing Method Heat the oven to 175°C / 350°F. Grease and line a 20 cm (8-inch) round cake pan with parchment paper. Whisk the flour, baking powder and salt together in a bowl. In a separate large bowl, beat the softened butter and sugar for 3–4 minutes, until pale and fluffy. Beat in the eggs one at a time. Add the lemon zest, lemon juice and vanilla. Mix in the sour cream. Add the dry ingredients in three additions, alternating with the milk, and mix gently until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 40–50 minutes, until golden and a skewer inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for about 15 minutes, then transfer to a wire rack and let the cake cool completely. Whisk the icing sugar with 2 tablespoons of lemon juice. Add additional lemon juice or a little milk until you have a thick, pourable glaze. Pour the glaze over the cooled cake, allowing it to drip naturally down the sides. Finish with freshly grated lemon zest and let the glaze set before slicing. Tip: Rub the lemon zest into the sugar with your fingertips before creaming it with the butter. This releases the aromatic oils from the zest and gives the cake a much stronger fresh-lemon flavor.#viral_viral_viral_virsl😘🤚🥳 #fyp #cake

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Thursday 24 September 2026 21:09:12 GMT