Lemon Yeast Cake with Limoncello Glaze

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Lemon Yeast Cake with Limoncello Glaze
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 16 min.
Ready in

Ingredients

for
1
For the cake
1
250 milliliters
lukewarm Milk
50 grams
softened Butter
70 grams
1
½ cube
Yeast (21 grams or approximately 1/2 ounce)
200 grams
200 grams
ground almonds
Butter (for the baking pan)
Pastry flour (for the baking pan)
For the glaze
80 grams
5 centiliters

Preparation steps

1.

Rinse the lemon in hot water, grate the zest and squeeze the juice.

2.

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.

3.

Coat the baking pan with butter and flour. Preheat the convection oven to 180°C (approximately 350°F).

4.

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.

5.

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.

6.

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.

7.

To serve, garnish as desired with candied fruit or fresh lemon slices.