Gâteau léger et citronné
4 portions | avec glaçage au citron- Blé
- Oeuf
- Lait
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
- Triticale
Ingrédients : Farine tout usage (blé) • Lait 2 % (lait partiellement écrémé, palmitate de vitamine A, vitamine D3) (lait) • Sucre blanc • Sucre à glacer (sucre, amidon de maïs) • Œuf de catégorie A • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Citron • Bicarbonate de soude • Poudre à pâte.
Ingrédients
3 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
1 pièce(s)
Citron
1 tasse(s)
Sucre blanc
(Peut contenir : Sulfites, Lait, Noix, Blé, Oeuf, Soya, Arachides, Crustacés, Poisson, Moutarde, Sésame)
2 pièce(s)
Œuf
(Contient: Oeuf)
237 ml
Lait
(Contient: Lait)
4 g
Poudre à pâte
(Peut contenir : Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale)
12 g
Bicarbonate de soude
(Peut contenir : Arachides, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf, Blé, Poisson, Triticale, Noix, Lait)
2 pièce(s)
Crème sure
(Contient: Lait)
1 tasse(s)
Sucre à glacer
(Peut contenir : Arachides, Sésame, Sulfites, Moutarde, Poisson, Crustacés, Soya, Blé, Oeuf, Lait, Noix)
Pas inclus dans votre livraison
4 cs
Beurre*
0.56 cc
Sel*
¼ tasse(s)
Huile*
Ustensiles
Instructions
- Grease the base and sides of a 9x5-inch loaf pan with butter, then line the base and sides with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)
- Zest, then juice half the lemon.
- Melt 4 tbsp butter in the microwave.
- Combine sugar and lemon zest in a large bowl. Rub together sugar and zest using your fingertips until mixture is fragrant. Add eggs, then whisk until smooth and sugar is dissolved, 1-2 min. Add melted butter, 1/4 cup oil, sour cream and 1/2 cup milk, then whisk until smooth.
- Add 2 cups flour, baking powder, 1/4 tsp baking soda and 1/2 tsp salt into a medium bowl, then whisk to combine.
- Gently stir flour mixture into egg mixture until combined and no floury streaks remain.
- Transfer cake batter to the prepared loaf pan and bake in the middle of the oven until cake is golden and a knife inserted into the centre of the cake comes out with only a few moist crumbs, 50-60 min.
- Transfer loaf pan to a wire rack and let cool for 10 min. Run a sharp knife around the edges of the pan, then remove by pulling on the parchment paper.
- Prick the top of the cake all over with a skewer or fork, then squeeze remaining lemon over cake.
- Allow cake to cool completely on a wire rack. (TIP: You can place cake in the fridge for 10-15 min to help speed up the cooling!)
- While cake cools, combine icing sugar, 1 tbsp lemon juice, 2 tsp milk and a pinch of salt together in another medium bowl. Whisk until smooth.
- Pour lemon glaze over top of cooled loaf cake, then spread it using a spatula or the back of a spoon.
- Cut into slices and enjoy right away or allow glaze to set at room temperature before slicing.
