Usuba
Lemon Pie with Almond Glaze
A delicate sponge cake with a vibrant lemon flavor and crispy almond crust. Soaked in lemon syrup, the cake turns out moist and aromatic. Perfect with tea or coffee.
- Total
- 75 min
- Standard serving
- 141.7 g
Ingredients
Total 9
Instructions
- 1
Step 1
Preheat the oven to 160 °C. Grease a round baking pan with a diameter of 20 cm, line the bottom and sides with parchment paper.
- 2
Step 2
Beat the butter with sugar in a large bowl with an electric mixer until light and fluffy.
- 3
Step 3
Add lemon zest. Gradually introduce eggs one by one, mixing well after each addition.
- 4
Step 4
Sift the flour with baking powder. Add to the butter mixture and stir with a metal spatula or spoon.
- 5
Step 5
Add ground almonds and three-quarters of the lemon juice. Mix until smooth.
- 6
Step 6
Transfer the dough to a prepared baking form. Bake for 1 hour 15 minutes until golden brown.
- 7
Step 7
Mix the remaining lemon juice and zest with powdered sugar until liquid consistency. Drizzle the glaze over the hot pie.
- 8
Step 8
Let the cake cool in the pan before serving.
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