Lemon cake for tea

The best recipe for fragrant lemon cake from the most common products. A win-win option for a delicious dessert for tea.

Ingredients

• Butter - 150 g + for greasing the mold
• Flour - 150 g + for sprinkling the mold
• Eggs - 3 pcs.
• Sugar - 120 g
• Vanilla - 1/2 tsp
• Baking powder - 1/2 tsp
• Salt - 1 pinch
• Lemon (zest) - 1 pc.
• Rum, cognac or lemon liqueur (optional) - 1-2 tsp.
• Powdered sugar (for serving)

Directions

1. Prepare ingredients for lemon cake. Eggs and butter should be at room temperature. Wash the lemon and remove the zest from it, only the yellow part, using a fine grater.
2. For baking, I use a 23x10 cm mold, 6.5 cm high.
3. Grease a mold with butter and sprinkle with flour.
4. Mix flour, baking powder and salt.
5. Beat the butter and sugar well until the latter dissolves.
6. Continue beating while adding eggs one at a time.
7. Add vanilla, zest and alcohol.
8. Reduce the speed to a minimum and quickly introduce the flour in three steps.
9. Bake the lemon cake in the oven at 170°C for about 45 minutes.
10. Let the cake cool down a bit.
11. Take the lemon cake out of the mold and sprinkle with powdered sugar.
12. Bon appetit!