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Bizcocho de Limón Costarricense
A bright and zesty Costa Rican lemon cake, this bizcocho is moist, tender, and infused with the refreshing flavor of fresh lemon. It's a delightful dessert or afternoon treat, often enjoyed with coffee.
ð§ ææ
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 tsp Baking powder
- 0.5 tsp Salt
- 0.5 cup Unsalted butter(softened)
- 3 Large eggs
- 1 cup Milk
- 2 tbsp Lemon zest(from about 2 lemons)
- 0.25 cup Fresh lemon juice
- 1 cup Powdered sugar(for glaze)
- 2 tbsp Lemon juice(for glaze)
ðšâð³ äœãæ¹
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
â±ïž 5 minutes - 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
â±ïž 2 minutes - 3
In a separate bowl, cream together softened butter until light and fluffy. Beat in eggs one at a time, then stir in milk, lemon zest, and lemon juice.
â±ïž 5 minutes - 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
â±ïž 3 minutes - 5
Pour the batter into the prepared baking pan and spread evenly.
â±ïž 1 minute - 6
Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
â±ïž 40 minutes - 7
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
â±ïž 10 minutes - 8
While the cake cools, prepare the glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
ð¡ ããã®ã³ã
- âUse fresh lemons for the best flavor.
- âEnsure butter is softened but not melted for creaming.
- âDo not overmix the batter to ensure a tender cake.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a few drops of yellow food coloring for a more vibrant yellow cake.
- Substitute lime for lemon for a different citrus flavor.