Soaked Lemon Cake Swiss Style Recipes

SOAKED LEMON CAKE

Steps:

• For the cake: Preheat the oven to 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with butter or margarine and dust with flour.
• In an electric mixer, beat on medium speed the sugar and the butter until obtain a homogeneous mixture. Add the lemon zest, eggs and mix for 3 to 4 minutes until it's nicely incorporated. Add the milk, flour, baking powder and beat until a creamy and homogeneous mixture.
• Pour the mixture into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).
• Remove the cake from the oven and unmold.
• For the syrup: In a saucepan, mix the sugar and the lemon juice. Heat on a medium heat until starts bubbling.
• Prick the cake a few times with a toothpick, pour the syrup over the top and let absorb. Let cool to room temperature and serve.

SOAKED LEMON CAKE (SWISS STYLE)

Steps:

• Preheat the oven to 180°C Butter a loaf pan and line it with waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
• In a mixer, cream the butter, add sugar and mix. Add the eggs one at a time, then add the vanilla and lemon extract followed by the lemon zests.
• Mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the batter mixture and a bit of milk. Mix until just smooth.
• Pour into the prepared pan and bake for around 45 minute.
• Make the syrup:.
• In a pan, stir together the juice of the lemons and add sugar, mix until the sugar is dissolved on medium heat.
• When the cake is done, let it cool in the pan 15 minutes. Take it out of the pan and peel off the waxed paper.
• Using a pastry brush, spread the warm syrup all over the top and sides of the cake and let soak. Cut into thick slices and soak each slice in the syrup. Let cool at room temperature or wrap each slice in plastic wrap and put in the refrigerator. Serve at room temperature.

GERMAN LEMON CAKE

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.
• Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.
• While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.

SWISS MERINGUE FOR LEMON MERINGUE CAKE

Steps:

• Place egg whites, sugar, and vanilla in a heatproof bowl of an electric mixer. Combine, using a wire whisk; continue whisking with the bowl set over a pot containing about 2 inches of simmering water.
• Whisk constantly until mixture feels hot to the touch. Transfer to mixer and whip, using the whisk attachment, on high speed until whites are glossy and stand in stiff peaks when the whisk is lifted.