Preparation : 20 min.
Cooking : 56 min.
Тotal : 76 min.
Servings : 16
“Very aromatic, very soft and juicy. You will eat at least two pieces of it”
INGREDIENTS
- flour – 1 lb (450 g)
- baking powder – 1 tbsp (15 g)
- baking soda – 1/2 tsp.
- eggs – 5 pcs.
- milk – 5.1 fl oz (150 ml)
- lemon juice – 1 tbsp (15 ml) freshly squeezed
- sugar – 10.5 oz (300 g)
- butter – 5.3 oz (150 g)
- vanilla – 1 tbsp. (liquid vanilla extract)
- salt – 1 pinch
- BUTTER GLAZE
- butter – 4.4 oz (125 g)
- sugar – 5.3 oz (150 g)
- water – 4 2/3 tbsp (70 ml)
- vanilla – 1 tbsp. (liquid vanilla extract)
HOW TO COOK
Squeeze the lemon juice into the milk, stir and leave it to lump up for 10 minutes.
Beat the eggs (at room temperature) with the sugar and a pinch of salt. Add the butter melted but not hot. While beating at all times, pour the lumped up milk with the baking soda and vanilla extract.
To the liquid mixture sift the flour in portions along with the baking powder and mix, until a smooth mixture is obtained with smooth movements of a spatula or wooden spoon, by trying to move it only in one direction.
Pour the cake mixture into a greased and floured large cake tin. Bake for 50 minutes at 360°F (180°C) in a preheated oven.
8-10 minutes before the baking time has elapsed, work on the sponge cake glaze. For it, melt the butter with the sugar, water and liquid vanilla extract over a low heat.
