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Elisa

Elisa López

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Recipe of Lemon Pancake Covered with Syrup
Recipe

Lemon Pancake Covered with Syrup

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Delicious lemon pancake topped with syrup, easy to prepare.
Learn more about Elisa López

Ingredients

10 portions
  • 250 grams unsalted butter, softened
  • 225 grams powder sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 lemon zest
  • 2 tablespoons poppy seed
  • 300 grams wheat flour, refined
  • 1 teaspoon baking soda
  • 100 grams powder sugar
  • 2 lemon juice, (one for bread and one for syrup)

Preparation

Preheat the oven to 150 °
Grease a mold of 13 x 21 cm
In a large bowl, mix butter and sugar until soft and fluffy.
Add the eggs, one at a time, beating well after each one
Add the vanilla extract, the lemon peel and the poppy seeds
Gently incorporate the flour and lemon juice, mixing until smooth
Add the previous mixture, combine everything well and pour the mixture into the mold and spread the dough
Bake for 45 minutes or until well cooked
For the syrup, place the icing sugar and the lemon juice in a small saucepan
Bring to a boil
Just ready the cake, remove it from the oven and pour the syrup over
Once it is cold, remove from the mold, cut and serve

PRESENTATION

Cut slices approximately 3 cm wide.

TIPS

For the syrup you can use the icing sugar or if you prefer you can use corn syrup.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Alejandro Dominguez Rivera
12/02/2013 06:48:00
se mira delicioso muy bueno

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