PREP TIME
COOK TIME
COURSE
Dessert Recipes
CUISINE
International Food Recipes
SERVINGS
1 People
- The glaze:
confectioners' sugar sifted
lemon juice freshly squeezed
- The cake:
flour
buttermilk at room temperature
lemon juice divided, freshly squeezed
sticks 1/2 pound unsalted butter, at room temperature
extra-large eggs at room temperature
lemon zest 6 to 8 large lemons, grated
baking soda
baking powder
granulated sugar divided
kosher salt
pure vanilla extract
Combine 1/4 cup lemon juice, with the buttermilk, and vanilla in another bowl.
Remove the cakes from the pans, set them on a rack set over a tray or sheet pan, and spoon the lemon syrup over them.
Pour the glaze over the tops of the cakes and allow it to drizzle down the sides.
KEYWORD
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First, let me introduce myself. I'm Arwa; a citizen of the world. I like to explore the world, and try different foods from around the globe. Here, I share my passion for food with you, bringing you closer to different cultures an...
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