Cake in lemon glaze
This cake in lemon glaze strikes the imagination with its original taste and rich aroma. And it's not just about decoration! The dough contains freshly grated orange, lemon and lime zest, as well as candied orange, which give the cake a bright citrus note. In all other respects, baking is close to traditional: all the same rich yeast dough that requires a thorough proofing, which in no case should be neglected. If you do everything right, that is, in accordance with the instructions of our recipe, an Easter cake in lemon glaze will appear on your Easter table, deserving sincere delight and numerous compliments.
Ingredients
- 10 eggs
- 100 g raisins
- 150 g candied oranges
- 50 g fresh yeast
- salt
- 1 kg flour
- 400 g sugar
- 10 g vanilla sugar
- 500 ml milk
- 50 ml cognac
- 400 g butter
- 1 st. l. orange, lemon and lime zest
- 240 g sifted powdered sugar
- 45–50 ml freshly squeezed and strained lemon juice
Cooking
Step 1
Prepare the dough for the cake. In warm (36-40 ° C) milk, dilute the yeast with 50 g of sugar and 150 g of flour. Cover the dish with a towel and place in a warm, draft-free place for 35-40 minutes.
Step 2
Beat the eggs with a mixer with the remaining sugar and salt until a fluffy mass of a homogeneous consistency. Add soft (not melted) butter and mix everything thoroughly.
Step 3
Combine the dough, egg mixture, cognac and sifted flour in a large deep bowl. Knead the dough very carefully so that its consistency is uniform.
Step 4
Chop candied fruits. Then, together with the citrus zest, add the Easter cake to the dough. Cover the bowl with cling film and leave to proof in a warm place for at least 1 hour.
Step 5
Punch down the dough. Arrange in forms, filling no more than half the volume. Prove again until the dough fills the entire mold, 1.5–2 hours.
Step 6
Bake at 160-170°C for 50-60 minutes. If the top of the cakes starts to brown too much, cover with foil or a damp sheet of baking parchment. Let the cookies cool slightly and decorate with icing.
Step 7
To prepare the glaze, dilute the sifted icing sugar with lemon juice - pour in a little, controlling the consistency of the mass: it should not become too liquid. Stir and use immediately. A good frosting should be glossy and crispy when set.