Traditional Easter cake: My grandmother's recipe

Ingredients

For 8 servings

• •250 g 250 g Wheat flour
• •180 g 180 g Sugar powder
• •125 g 125 g Sweet butter
• •4 4 Egg(s)
• •20 cl 20 cl Half-skimmed milk
• •11 g 11 g Chemical yeast
• •2 c. à café 2 cups of coffee Vanilla extract
• •1 1 Lemon zest
• •1 1 pinch(s) Fine salt
• •100 g 100 g Ice sugar
• •2 c. à soupe 2 tablespoons Lemon juice

Method

1. 1.Preheating
2. 2.Start by preheating your oven to 180°C (th.6) so that it reaches the right temperature when baking the cake. This step is essential to ensure a smooth cooking and a nice soft texture to your Easter cake.
3. 3.Preparation of ingredients
4. 4.Collect all the ingredients and then remove the butter in advance so that it is soft. Wash the lemon and finely remove the zest. Tap the flour with the chemical yeast and prepare the rest of the elements to make the recipe easier.
5. 5.Preparation of apparatus
6. 6.In a large bowl, work soft butter with sugar until you get a creamy and homogeneous texture. Add the eggs one by one, whipping well between each addition. Then add the lemon zest, vanilla extract and the pinch of salt while continuing to mix.
7. 7.Assembly of the dough
8. 8.Gradually pour the sieved flour and yeast into the previous mixture, alternating with the milk. Stir gently with the spatula to prevent the preparation from falling back, until you get a smooth and well-homogeneous paste without lumps.
9. 9.Cooking
10. 10.Butter and flour a cake pan. Pour the dough into it by smoothing the surface. Slip the mould into the preheated oven and cook for 35 to 40 minutes. Check the cooking by planting the blade of a knife: it must come out dry. Let cool down a few minutes before demolishing.
11. 11.Rest
12. 12.Place the demolished cake on a grid and wait until fully cooled. This rest time allows you to obtain an ideal texture for the next step and ensures that the icing adheres perfectly to the cake surface.
13. 13.Ice
14. 14.In a bowl, vigorously mix the icing sugar with the lemon juice until you get a smooth and white mixture. Spread the icing over the completely cooled cake with a spatula. Allow to dry at room temperature for 30 minutes before serving.
15. 15.Service
16. 16.Place the cake on a nice serving dish. Do not hesitate to decorate some lemon zests or spring elements. Serve this delicious traditional Easter cake to your guests, accompanied by tea or coffee for a gourmet moment.