Lemon Drip Cake🍋🎂, featuring a vibrant yellow glaze dripping down the sides and topped with dollops of white frosting and green garnishes. Its refreshing citrus theme makes it perfect for summer celebrations.
Recipe in Grams:
Cake Layers:
250 grams all-purpose flour
200 grams granulated sugar
200 grams unsalted butter, softened
4 large eggs (approximately 200 grams)
10 grams baking powder
120 grams milk
5 grams vanilla extract
Zest of 2 lemons (approximately 10 grams)
60 grams lemon juice
Lemon Glaze:
200 grams powdered sugar
60 grams lemon juice
15 grams water
Buttercream Frosting:
250 grams unsalted butter, softened
500 grams powdered sugar
30 grams milk
5 grams vanilla extract
Instructions:
1.Bake the Cake Layers:
-Preheat the oven to 180°C (350°F). Grease and line two round cake pans.
-Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and juice.
-Sift flour and baking powder, then add to the wet ingredients alternately with milk.
-Divide batter evenly into pans and bake for 25-30 minutes. Cool completely.
2.Prepare the Lemon Glaze:
-Mix powdered sugar, lemon juice, and water until smooth. Adjust consistency if needed.
3.Prepare Buttercream Frosting:
-Beat butter until creamy. Gradually add powdered sugar, vanilla, and milk until smooth.
4.Assemble the Cake:
-Frost the cooled cake with buttercream frosting.
-Pour the lemon glaze over the top, letting it drip down the sides.
-Add dollops of frosting and garnish with green leaves or herbs for decoration.
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