Lemon Cake with Topping (Bolo de Limão) Recipe
Ingredients
Directions
- Add the softened butter with the sugar and egg yolks and beat until a whitish eggnog.
- Add the zest and lemon juice and mix well.
- Beat the egg whites very firm and add to the previous mixture alternating with the flour already mixed with the baking powder.
- Place in a form greased with butter and dusted with flour.
- Bake in preheated oven at 180°C or 350°F for about 40 minutes.
- Icing
- In a bowl add the sugar and the lemon juice needed to begin to dissolve the sugar, but without becoming liquid. It should be the consistent like a soft paste.
- When the cake is cold, cover it with the icing and allow it to dry.
Adapted from a Recipe by: Luisa Batalha, viajardemochilaascostas.blogspot.ca
Frequently Asked Questions
What can I use instead of butter in this lemon cake recipe?
You can substitute the butter with an equal amount of vegetable oil, melted coconut oil, or unsweetened applesauce for a healthier option. Keep in mind that using oils may result in a slightly different texture.
How should I store the lemon cake after baking it?
Store the lemon cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week or freeze it in an airtight container for up to 3 months.
What should I do if my cake doesn’t rise properly?
Make sure your baking powder is fresh, as expired leavening agents can prevent the cake from rising. Additionally, be careful not to overmix the batter after adding the egg whites, as this can deflate the mixture and lead to a dense cake.
You might also like
Bake an authentic Portuguese pao de lo recipe that tastes like home. This traditional Portuguese...
| Level of Difficulty | Moderate |
| Servings | 12 |
Learn how to make this buttery, delicious and quick orange cake (bolo de laranja).
| Level of Difficulty | Easy |
| Servings | 8 |
Indulge in this creamy, no-bake Maria biscuit cake! It’s the perfect easy Portuguese treat for...
| Level of Difficulty | Easy |
| Servings | 4 |
Comments (1)
