Wet lemon cake with glacé: The recipe of Filipa Gomes

Um classic lemon cake never fails. Slice after slice, it's certainly a cake everyone likes. If you need a super moist recipe, we leave a proposal here from Filipa Gomes.

The suggestion was sharing the social networks of Filipa Gomes and it is very simple to do. In less than anything you'll have a perfect cake for lunch.

Filipa Gomes Lemon Cake

Ingredients:
- 50ml of milk
– 30 ml lemon juice
– 200g sugar
– 1 lemon zest
– 3 eggs
– 60g melted butter
– 60g oil
– 200g flour
– 1 c yeast tea
– 1 pinch of salt
– 1 and a half cup of powdered sugar
– qb lemon juice (2 to 4 c soup)

Method of preparation:
1- Add the milk with the juice and let it rest. Rub the sugar with the lemon zest until it releases aromas. Add 3 eggs and beat very well until double volume and become creamy and pale.
2- Add the butter and oil and beat. Then half the flour, half the milk and the flour. In this last addition also add the yeast and the pinch of salt. Involve and lead to roast in a greased and lined form, or greased and sprinkled, for about 40 minutes.
3- After cold cover with the frosting that is made by mixing powdered sugar with lemon juice until it becomes homogeneous but thick.

Read Also: Chia cake and gluten-free lemon. The recipe you really have to try

And two more lemon cake recipes

Lemon cake from the blog “Sweet Traditions”

Ingredients:
4 eggs
250 g sugar
100 g of melted butter
Thin scrap of a lemon
50 ml lemon juice
250 g of T55 flour (no yeast)
5 g of yeast powder
Butter to grease the shape
Flour to sprinkle the shape

For coverage:
160 g of sugar powder
1 tablespoon of lemon juice
2 teaspoons of boiling water

Method of preparation: 
Cake:
1. Add the eggs with sugar in a bowl and beat until it forms a bulky, off-white cream.
2. Add melted butter to yarn, always hitting until wrapped well.
3. Add the juice and the lemon zest and beat until wrapped.
4. Slug the flour and yeast directly into the shake and wrap gently until it is even.
5. Grease a round shape with butter and pass through flour.
6. Pour the dough in the form and cook in the preheated oven at 190o C for about 30 minutes.
7. Check the cooking with the toothpick test.
8. Take it out of the oven, let it cool down a little bit and deform.

Coverage:
1. sift the powdered sugar into a bowl;
2. Add the lemon juice and boiling water and beat until homogeneous. If too hard, add some lemon juice;
3. Cover the cake and decorate to taste.

Lemon cake in 30 minutes of BBC Food

Ingredients:
225g butter without softened salt and a little more to grease
225g refined sugar
4 eggs
225g flour with yeast
1 lemon without waxing, shavings and juice
85g sugar

Method of preparation:
1 – Preheat the oven at 180 °C. Fit a rectangular shape with a little butter and forre with vegetable paper;
2 – Put the remaining butter and sugar in a processor and beat for a few seconds. Add the eggs, one at a time, beating after each addition. Add the lemon flour and scrapes and beat until homogeneous;
3 – Pour the dough in the lined form, straighten the top with the back of a spoon and take it to the oven for 50 to 55 minutes;
4 – Meanwhile, mix the lemon juice and sugar. When the cake cools a bit, drill holes in the surface using a toothpick. Water with cover, book for a few minutes and serve.