International Food Recipes
- The glaze:
confectioners' sugar sifted
lemon juice freshly squeezed
- The cake:
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
granulated sugar divided
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.
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...Read more