Quick and easy to make, you won't need an electric mixer or fancy accessories to make this delicious lemon cake with light brown sugar and vanilla bean paste.
INGREDIENTS
1 1/2 cups (180g) all-purpose flour 1 teaspoon (4g) baking powder
1 cup (200g) light brown sugar
Zest from 2 lemons (1 tablespoon)
1 teaspoon (5ml) vanilla bean paste 3 large eggs at room temperature
1/2 cup (125ml) Greek yogurt or sour cream
1/3 cup + 1 tablespoon (95ml) unsalted butter, melted
DIRECTIONS
1. Place a rack in the centre of the oven and preheat the oven to 350 F (180ºC). Grease a 8x3 inch loaf pan with a non-stick spray.
2. In a separate bowl sift together the flour and baking powder, mixing well all the ingredients until incorporated. Set aside.
3. In a large bowl whisk the sugar, lemon zest and vanilla bean paste until combined.
Then, add the eggs one at a time until well combined before adding the next one.
Next, stir in the Greek yogurt or sour cream.
Again, sift the flour mixture over the wet ingredients and mix with a rubber spatula until incorporated.
Finally, stir in the melted butter over the batter, Mix until everything is incorporated. Making sure there are not lumps of flour left.
Pour batter into the prepared pan and smooth the top.
Bake for 10 minutes to 350ºF (180ºC), then reduce temperature to 325ºF (160ºC) and continuous baking for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean. Let cool in a cooling rack before removing from pan.
Wrap the cake with cling film up to 3 days to keep it fresh.
Recipe from Conelchef Cake de limón
Enjoy!!