Incredibly airy lemon cake with creamy icing. Delicious and healthy lemon dessert recipe.
Ingredients
- butter: 200 g
- sugar: 150 g
- egg: 4 piece
- wheat flour: 240 g
- baking powder: 8 g
- lemon: 2 piece
- sugar powder: 120 g
- cream cheese: 150 g
Metric Conversion
Stages of cooking
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For the preparation of the dough will need a very soft butter, so it is better to remove it from the fridge in advance. Grease a bowl of the slow cooker with a small piece (about 10 grams) of butter . Whip the rest of the butter with sugar. The mass should be homogeneous and fluffy.
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Add eggs one by one, whipping the mixture each time.
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Here we've got such an air mass. It's not necessary to whip for a long time, if the butter is soft, it takes 3-4 minutes.
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Wash two lemons and grind the zest with a grater.
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Add to the egg mixture lemon zest, flour and baking powder. Gently stir the dough.
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From 1/4 part of a lemon squeeze juice into dough.
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Stir once again. The dough is ready.
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Spread the dough into the bowl of the slow cooker.
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Cook 50 minutes on the "Multicooker" or "Baking" mode.
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While baking a cake, let's do the icing. It will give the cake an even brighter taste. A pack of cream cheese "Philadelphia" (or other soft cream cheese), mix with powdered sugar.
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Squeeze a few drops of lemon.
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Whisk all the ingredients. If the icing seems thick to you - you can dilute it with a small amount of milk.
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After the end of the program take out our cake.
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Now it can be poured over with icing and served. You can also divide the cake on the two halves, let them cool.
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Smear the bottom half of the cake with an impregnation (sugar and water) and part of the icing. Cover the top half of the cake with the remaining icing.
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Leave it for several hours in the fridge.
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Bon appetit!