Cornstarch, lemon and butter cake

Why you can't miss this MAICENA, LEMON AND BUTTER CAKE

AND Homemade cake is the most delicious company for breakfast and snacks. I have been baking sponge cakes for years and have managed to balance the ingredients into juicy, moist, tender and delicious doughs that stand up to the most demanding competition.

It is a pleasure for me to share with you, the Cornstarch, lemon and butter cake. This is an exquisite recipe, with ingredients that you surely have at home and that you will fall in love with. The cornstarch gives an extra touch of tenderness to the crumb and the butter in this recipe adds texture and flavor

We aromatize the Biscuit lemon that is delicious because citrus fruits reign in the world of home baking and win by a landslide over the richest and most intense flavors..

It's a cake that always looks good, with a fluffy crumb and a juicy texture that never disappoints.

I do many biscuits throughout the year, I practically make one a week so you can imagine the number of recipes I have, for me the dense and moist crumbs like the one in the marbled yogurt and pistachio cake I am excited, but in winter I always repeat the Tangerine cake that my husband loves, but if I have to do something special to give away, I don't risk it and I go to the classic butter cake because I know that it never disappoints.

In the fryer, the one that has achieved the most success so far has been the carrot cake and it is not strange because the texture of the crumb was extraordinary.

Watch this recipe on VIDEO

Cornstarch and butter cake

frabisa

• 250 gram butter (soft)
• 360 gram of sugar
• 260 gram Of flour
• 100 gram cornstarch
• 12 gram chemical booster ROYAL type
• 150 ml milk + 1 tablespoon lemon juice
• Pinch of salt
• 4 eggs L
• Lemon zest.
• icing sugar for dusting (optional)

• Mix the milk and lemon juice in a bowl and let stand.

• Mix the sugar and butter with a whisk until you get a cream

• Add the eggs one at a time until integrated.

• Add the lemon zest, mix

• Add the sifted flour with the chemical booster and the pinch of salt in batches alternating with the milk and lemon juice mixture, mixing each time.

• Add the zest and juice of half a lemon, integrate.

• Add the mixture to the mold (greased and floured) and bake in a preheated oven at 180º with heat below and above for 50 minutes or until poked with a skewer it comes out clean.

• Once baked, wait 10 minutes and unmold. Let cool and serve.

finishing option: You can sprinkle icing sugar.
Frozen: You can freeze this cake in pieces and take it out as you need it.

Frabitips:

If where do you live flours have another namelook for HERE the denomination that corresponds to your place of residence.

All ingredients should be at room temperature.

Have you forgotten to take the eggs out of the fridge?

A home remedy for when you have forgotten to take them out of the fridge in advance is to submerge them in warm water for a few minutes, in this way we will be able to temper them.

Was it the butter you forgot in the fridge? (I always forget) cut it into cubes and put it in the microwave for a few seconds on the defrost function, it will soften without difficulty, you can also grate it and in a few minutes it will reach the right temperature. Another option is to cut it into small cubes, it will acquire temperature in a few minutes.

Frozen? This cake is kept in perfect condition for 3 or 4 days. You can freeze it in suitable bags and thaw at room temperature.

ALL what you need to know so that your biscuits come out PERFECTyou got it HERE spend a few minutes, assimilate the information and begin.

Sugar? You can replace the indicated sugar with its equivalent in your usual sweetener.

• When is the cake done?

• All cooking times are approximate, both in a deep fryer and in a traditional oven. Check the baking point of the cake just after the indicated time; It should be golden brown by now and starting to pull away from the sides of the pan. Feel the surface with your fingers: must have a firm touch. You can insert a fine needle into the thickest part of the cake. Slowly withdraw the needle: it should not carry still raw dough attached. Don't confuse the sticky texture of the fruit with what the cake batter is.
• Controls baking and if the surface is browned too muchcover with aluminum foil, if this is not necessary DO NOT OPEN THE OVEN during the cooking process under any circumstances. If you make this cake in a deep fryer, DO NOT OPEN IT before a minimum of 30 minutes have elapsed, not even to "control".

Don't forget to visit all “Tricks and advice for a perfect cake”perhaps you will find some trick that you do not know and can be used to make your best biscuits.

Homemade confectionery of the one that is trading on the rise.

You can see HERE all the tips and tricks to make the perfect cake.

to enjoy this CORNSTONE, LEMON AND BUTTER CAKE

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