Pour the batter into the prepared pan and smooth the surface with a spatula. Bake at 180°C for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
5. Prepare the Icing
In a bowl, mix the sifted icing sugar with 2 tablespoons of lemon juice. Add additional juice drop by drop until you have a thick but runny icing. It should coat without being too runny.
6. Frost and Let Stand
Once the cake has cooled completely, pour the frosting over the top, letting it drip down the sides. Let stand at room temperature for 30 minutes to 1 hour, until the frosting hardens slightly.
7. Serve
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