This is the lemon glazed cake, the best I've made so far and the one I repeat non-stop over and over again without getting tired of it. It's made like our grandmothers did, by hand. So you will only need a bowl and a wooden spoon to make it.

It is so rich that it will end up in a plis plis, but if you want you can freeze it and it will be just as rich when thawed. Freeze it in portions separated by baking paper from each other and then in a freeze-safe container. This will keep moisture away from the frosting. You can also freeze it without the frosting. This way you can enjoy it whenever you want.

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  • 250 g sugar
  • the zest of 2 lemons
  • 165 g soft butter
  • 3 tablespoons of olive oil
  • 3 large eggs (room temperature)
  • 1 egg yolk at room temperature
  • 60 ml lemon juice
  • 280g flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon salt
  • 180ml milk

For glaze

  • 130 g icing sugar
  • 30 ml of lemon juice (depending on the texture you like more you need a little more juice, but I like it to be very dense)


Preheat the oven to 170°C. Grease a mold of 23 x 12 cm. Line it with baking paper and set aside.

In a medium bowl mix the sugar with the lemon zest and cut lightly so that the lemon gives off all its aroma and flavor.

Add the butter and mix first with a spatula and then with a few rods until the color changes to paler. The longer we beat the sugar and butter, the better the result will be because this process incorporates air into the dough and makes the cake fluffy and tender. I made it by hand with some rods, but we can do it with the mixer.

Add the oil and lemon juice mix again. Now add the eggs one by one mixing well after each addition. Add the flour in three times along with the salt and yeast. We ended up adding the milk.

Bake for about 40-45 minutes until the cake begins to brown and when you prick the center with a toothpick it comes out clean. If the toothpick doesn't come out clean, we'll have to leave it longer. If we see that it browns too much, we can place an aluminum foil on top.

While letting cool completely, we make the glaze by sifting the sugar Halas on A bowl and adding the lemon juice. It's easier Mix with small rods. When We lot smooth and lumpy we drop it on the cake, let it dry and enjoy! Because this cake is a real enjoyment.

Tips and Tricks

  • Lemon is the protagonist And this recipe is worth using some good organic lemons because the aroma and flavor of the skin and juice make the difference
  • We can replace the lemon with oranges or lime
  • Difficulty: easy
  • Preparation time: 15 + 40 minutes baking
  • Servings: 10

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