Lemon Mallobet
Bright, zesty, and impossibly moist, Lemon Mallobet is the ultimate citrus-infused cake that brings sunshine to your dessert table. Made with fresh lemon zest and juice, this recipe combines simple pantry staples like fluffy eggs, rich heavy cream, and velvety butter to create a tender crumb that melts in your mouth. The cake is crowned with a tangy lemon glaze that seeps into every crevice, delivering an irresistible burst of flavor in every bite. Perfectly balanced with just the right touch of sweetness, this golden treat is easy to bake and ideal for any occasion, from cheerful brunches to intimate tea parties. Serve it with a dusting of powdered sugar or a dollop of whipped cream for a show-stopping finish. Lemon lovers, this is your new favorite dessert!
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Recipe Information
Ingredients
- 3 whole Fresh lemons
- 150 grams Granulated sugar
- 3 large Eggs
- 50 grams Unsalted butter
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 100 milliliters Heavy cream
- 10 grams Powdered sugar
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Lightly butter and flour a round 8-inch baking tin, then set it aside.
Zest all three lemons and then juice two of them. Reserve the juice and zest separately.
In a mixing bowl, cream together the granulated sugar and butter until light and fluffy. This should take about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract, lemon zest, and half of the lemon juice.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture, alternating with the heavy cream. Begin and end with the dry ingredients to ensure a smooth batter.
Transfer the batter to the prepared baking tin and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare a simple glaze by mixing the remaining lemon juice with the powdered sugar until smooth.
Once the cake is done, allow it to cool in the tin for 10 minutes, then carefully transfer it to a wire rack.
Poke small holes all over the top of the cake with a skewer and brush the lemon glaze evenly over it. Let it cool completely.
Slice and serve the Lemon Mallobet as is, or garnish with a dollop of whipped cream and a sprinkle of powdered sugar.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 165.5 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 157 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
