This delicious lemon cake with glaze and lemon-lime cashews is ideal for snacks and breakfasts. 🍋😋 Plus, it freezes very well cut into slices and stored in a bag. Enjoy it whenever you want! 🧊🍰
Shared by one of our clients. Do you want to leave us a recipe? Write to us and we will publish it with your name if you wish!
Ingredients:
- 1 lemon yogurt 🥄 (we will use your glass as a measure for the rest)
- 2 glasses of sugar 🧁
- 1 glass of mild olive or sunflower oil 🫒🌻
- 3 glasses of flour 🌾
- 1 sachet of yeast 🧂
- 1 lemon 🍋
- 4 eggs 🥚
For the glaze:
- 100g icing sugar 🍚
- 2 or 3 tablespoons of lemon juice 🍹
Preparation:
1️⃣ In a container, separate the yolks from the 4 eggs and beat them with the sugar and lemon zest until they double in volume.
2️⃣ Add the mild olive or sunflower oil and continue beating.
3️⃣ Add the lemon yogurt and continue beating.
4️⃣ Little by little, sift the flour with the yeast and add it to the mixture while continuing to beat.
5️⃣ In a separate container, beat the egg whites until they reach the point of snow.
6️⃣ Incorporate the beaten egg whites into the dough with enveloping movements until they are well mixed.
7️⃣ Line a cake pan (30x10) with baking paper and pour the dough into it.
8️⃣ Preheat the oven to 180°C and bake for approximately 50 minutes. The cake is ready when it is golden brown and a toothpick comes out clean when inserted into the center.
For the glaze:
1️⃣ In a bowl, put the icing sugar and add 2 or 3 tablespoons of lemon juice. Mix until you get a thick glaze.
2️⃣ Unmold the cake and pour the glaze over it, decorating with lemon zest and cashews with the lemon-lime aroma from Finca la Rosala.
Enjoy it! 🤤🤤
