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
Calories: 304kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 whisk
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 350Fo (177Co). Grease a loaf pan with butter or line parchment paper.
- In a 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 a 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 a time, and lemon zest. Then beat until all combine.
- Sift dry ingredients into egg yolks mixture and beat until just incorporated.
- Scrape the batter into the prepared loaf pan.
- Bake at 350Fo (177Co). 40- 45 minutes or until the cake is golden brown and the 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 the lemon glaze over the cake and let dry.
Notes
All ingredients should be at room temperature.
You can freeze cake for a few months without glaze.
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 225mg | Sodium: 153mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 613IU | Vitamin C: 0.5mg | Calcium: 59mg | Iron: 1mg
