Egg yolk lemon cake
This Egg yolk lemon cake flavored with lemon zest and topped with lemon glaze. Super moist and easy to make.
Servings 8 people
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Egg yolk lemon cake
- 1 stick (113 gr) unsalted butter room temperature
- 8 egg yolks
- 1 cup powdered sugar
- 1 cup (150 gr) all-purpose flour
- 1 teaspoon (5 gr) baking powder
- lemon zest (from one lemon)
- pinch of salt
Lemon glaze
- ½ cup (50 gr) powdered sugar (sifted)
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 350F (177C). Grease a loaf pan with butter or line parchment paper.
- In the medium mixing bowl combine the flour, baking powder and pinch of salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (you can also use hand electric mixer), cream the butter at medium- high speed.
- Add sifted powdered sugar and cream again until fluffy. Scape the sides of the bowl as needed.
- With the mixer on low add egg yolks, one at the time and lemon zest. Then beat until all combines.
- Sift dry ingredients into egg yoks mixture and beat until just incorporated.
- Scrape the batter into prepared loaf pan.
- Bake for 40- 45 minutes or until the cake is golden brown and toothpick comes out clean.
- Let the cake cool for 10-15 minutes in the pan.
- Stir together sifted powdered sugar and lemon juice to make lemon glaze.
- Carefully invert the loaf pan and transfer the cake to a cooling rack.
- Pour lemon glaze over cake and let dry.