Lemon Yeast Cake with Limoncello Glaze
- For the cake
- 250 milliliters
- 50 grams
- 70 grams
- ½ cube
Yeast (21 grams or approximately 1/2 ounce)
- 200 grams
- 200 grams
Butter (for the baking pan)
Pastry flour (for the baking pan)
- For the glaze
- 80 grams
- 5 centiliters
Rinse the lemon in hot water, grate the zest and squeeze the juice.
Whisk the milk, butter, sugar and egg with the yeast. Pour the flour, almonds, lemon zest and lemon juice into a bowl. Add the yeast mixture and mix with the dough hook of an electric mixer until the dough comes away from the bowl. Cover and set aside to rise for about 1 hour in a warm place.
Coat the baking pan with butter and flour. Preheat the convection oven to 180°C (approximately 350°F).
Knead the dough again, place in the baking pan, cover and let rise again for about 15 minutes. Bake in the preheated oven for about 45 minutes.
Meanwhile, bring 100 ml (approximately 1/2 cup) of water with the sugar to a boil to make a syrup. Remove from the heat and stir in the liqueur.
Let the cake cool for 5 minutes in the pan, then turn out onto a cake plate. Soak the warm cake with the liqueur syrup, then let cool.
To serve, garnish as desired with candied fruit or fresh lemon slices.