A rich lemon pancake that can be served at breakfast or accompanied by a coffee or tea.
Learn more about Elda Benassini
Ingredients8 portions
Preparation
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.
|
|
|
|
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: