My shopping cart
Your cart is currently empty.Continue Shopping
Makes 1 cake
Lior Lev Sercarz
113 gr salted butter (1 stick)
150 gr sugar (3/4 cup)
234 gr AP flour (1 1/2 cups)
5 gr baking powder (1 tsp)
3 gr salt (1/2 tsp)
120 gr milk or almond milk (1/2 cup)
zest from 2 lemons
50 gr sugar (1/4 cup)
juice from 2 lemons, strained of seeds
Preheat the oven to 350°F and move a rack to the center.
Grease a round 9-inch cake pan with butter or cooking spray and set aside.
Using a stand or hand mixer cream the butter with 3/4c sugar. Mix the flour, baking powder, and salt together in a bowl.
Add the eggs and lemon zest to the creamed butter and keep mixing until smooth. Slowly add the dry mix to the butter mixture until fully incorporated. Pour in the milk and mix until everything is creamy and smooth.
Pour the batter into the greased pan and level the surface with a rubber spatula.
Bake for about 20 minutes. The cake is done when a knife or tooth pick inserted into the center comes out clean.
In a bowl mix 1/4c sugar and lemon juice until the sugar dissolves, the pour over the top of the warm cake. Let the cake rest for about 10 minutes before flipping it over onto a plate or plater. Enjoy!