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Low cake with lemon,
ideal for children's parties!

The low lemon cake, ideal for children's parties!

This is a simple and greedy cake: in practice if you do not remove the temptation to continue using it (just another piece, from the ...) is unstoppable.

And it is a cake that has the advantage of being adaptable to different shapes and sizes: just double, triple or even quintuple the quantities indicated.
Trays larger in my oven does not go.

A low cake that lends itself easily to being cut into squares; ideal therefore for a tea or parties for children.

Usually I will prepare the release of two eggs (from pan 24 cm diameter) or one of three.
With five eggs, if you want you can prepare a baking pan cm 30x40: do not advance!
Below I indicate the minimum quantity of ingredients for a round pan of about fifteen centimeters; but so reduced I never had to prepare it!

Ingredients for a pan 15 cm Ø:

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butter

g.

70

sugar

g.

70

Lemon peel

ts.

1

eggs

pc.

1

00 flour

g.

55

cornstarch (or potato starch)

g.

25

baking powder

g.

4

For the frosting

icing sugar

g.

50

lemon juice

cm3

25

Preparation:

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For this preparation it is important that butter and eggs are at room temperature, then prepare them first out of the fridge.
Grease a baking sheet or plate (or line it with parchment paper) and keep it aside.
Preheat the oven, static, to 180 °.

To work with the electric whisk at maximum speed the butter until it is reduced to a soft cream.

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While stirring gradually add sugar already mixed with lemon peel.
It will have to result a very homogeneous cream (wanting to grind sugar with a pestle or multi-blade very finely).

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Add the first egg and continue mixing for about thirty seconds at maximum speed.
Proceed, on one at a time, until exhaustion of the eggs.

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Now pour in two or three times the flour mixed with cornstarch and baking powder, stirring at medium-low speed.

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Pour the batter into the greased baking sheet (or lined with parchment paper) leveling it evenly with a spatula.

Bake at 180 ° in an already heated static oven and cook for 25 '(as always, at the end of cooking, check the steccolino!).

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Just before the cake is ready, mix the icing sugar with lemon juice:
It will have to be a thick glaze but fluid.

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As soon as the cake is baked, place the pan on a wire rack and cover with frosting spreading it with a spatula:
it is important that this operation is made with a hot cake so that the glaze can penetrate into the dough, perfuming it and is not limited only to the surface.

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Allow the cake to cool in the pan on the wire rack.
The cake can be served in large irregular squares.

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Bon appetit!

ADVICES AND NOTES:

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