Lemon Cake

Alan Trick |

Ingredients

  • 240 g wheat flour, mostly white

  • 100 g sugar

  • 2 lemons, zested and juiced

  • 15 g poppy seeds

  • 6 g (5 ml) salt

  • 8 g (10 ml) baking powder

  • 1 g (1.5 ml) baking soda

  • 230 g sour cream

  • 2 (100-120 g) eggs

  • 80 g oil

  • 4 g vanilla

  • 75 g powder sugar

  • about 10 g corn starch

Procedure

  1. Cake

    1. Preheat oven to 350°F.

    2. Grease a 9x5 inch loaf tin.

    3. In medium bowl:

      1. Mix flour, sugar, zezt of 2 lemons (~ 5g).

      2. Whisk aggressively for 1 minute to incorporate zest.

      3. Add poppy seeds, salt, baking powder, and baking soda.

    4. In large bowl:

      1. Combine sour cream, egg, oil, vanilla, and 20-50 g lemon juice.

      2. Mix well.

      3. Add in dry ingredients and mix till even.

      4. Pour into greased pan.

    5. Bake for 40-60 minutes (until a toothpick comes out clean).

    6. After the bake is done, let it cool for a bit, and put the cake in the fridge to cool.

  2. Icing

    1. In a small bowl, combine about 20 g juice of lemon & powder sugar till smooth.

    2. Add a little water or powder sugar to achive good consistency (like a ribbon slowly dissolving).

    3. Remove cake from fridge and drizzle the icing over the cake.