Lemon Pancake
Elda Benassini
A rich lemon pancake that can be served at breakfast or accompanied by a coffee or tea.
Reviewed by Editorial Team of Kiwilimón
3.666667
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6 comentarios
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Ingredients
8
Servings
  • 3 sticks butter
  • 1 package cream cheese, large package
  • 2 cups sugar
  • 1/4 cups lime juice
  • 1 teaspoon vanilla essence
  • 1 tablespoon lime zest
  • 6 eggs
  • 3 cups flour
  • 1/4 teaspoons salt
  • 2 teaspoons baking powder, royal
  • 1/2 cups cow's milk
  • 1 3/4 cups icing sugar, for the glaze
  • 3 tablespoons cow's milk, for the glaze
  • 1 tablespoon lime juice, for the glaze
Preparation
1h 25 mins
0 mins
Low
  • Grease and flour a bundt mold or a mold for a loaf of bread.
  • Add the butter, add the cream cheese and continue whisking. Add sugar and mix. Add the lemon, vanilla and lemon zest. Add the eggs 2 by 2. Mix the flour with salt and royal. Add to the mixture of butter and eggs, the flour little by little, alternating with the milk.
  • Put the mixture in the mold and bake for 1 hour and 10 minutes, or until a toothpick comes out dry.
  • Allow to cool in a rack and unmold.
  • Prepare the glaze by mixing the icing sugar with the milk and the lemon juice. Put the glaze on top of the pancake.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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