Pastry Education

 A lemon fasting cake is a simple yet flavorful dessert that is perfect for those looking for a light and refreshing treat during fasting periods. Made with basic ingredients that are commonly allowed during fasting, such as flour, sugar, and lemon, this cake is easy to prepare and bursting with citrusy goodness. Whether you're observing religious fasting or simply looking for a delicious dessert option, this lemon fasting cake is sure to satisfy your cravings. 

Ingredients:

For the Cake:

• 1 1/2 cups (180g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• Zest of 2 lemons
• 1/4 cup (60ml) fresh lemon juice
• 1/2 cup (120ml) milk or non-dairy milk

For the Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tablespoons fresh lemon juice
• Zest of 1 lemon (optional, for garnish)

Equipment:

• 8x8 inch (20x20 cm) square baking pan
• Parchment paper
• Mixing bowls
• Whisk
• Electric mixer (handheld or stand mixer)
• Spatula
• Cooling rack

Step-by-Step Instructions:

1. Preheat the Oven and Prepare the Pan:

• Preheat your oven to 350°F (175°C). Grease an 8x8 inch square baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

2. Make the Cake Batter:

• In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined.
• In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the lemon zest and lemon juice until incorporated.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.

3. Bake the Cake:

• Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.

4. Make the Glaze:

• In a small bowl, whisk together the powdered sugar and lemon juice until smooth, adding more lemon juice as needed to achieve your desired consistency.
• While the cake is still warm, poke several holes in the top of the cake using a toothpick or skewer.
• Pour the glaze evenly over the warm cake, allowing it to soak into the holes and drizzle down the sides.
• Let the cake cool completely in the pan on a wire rack.

5. Garnish and Serve:

• Once the cake has cooled, use the parchment paper overhang to lift it out of the pan onto a cutting board.
• Garnish the top of the cake with additional lemon zest, if desired.
• Slice the lemon fasting cake into squares and serve. Enjoy its tangy and refreshing flavor!

Tips for Success:

• For an extra lemony flavor, you can add more lemon zest to the cake batter.
• Be sure to use fresh lemon juice for the best flavor in both the cake and the glaze.
• Poke the holes in the warm cake before adding the glaze to ensure that it absorbs evenly.
• Allow the cake to cool completely before slicing to prevent it from falling apart.

Lemon fasting cake is a delightful dessert that is perfect for enjoying during fasting periods or any time you crave a light and refreshing treat. With its tangy lemon flavor and moist texture, this cake is sure to become a favorite in your recipe collection. Follow this detailed guide to make your own lemon fasting cake and enjoy its bright and citrusy goodness