As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Cardamom adds a fancy note to this lemon cake, made with the zest and juice of 2 lemons. Once cooled, drizzle with sugared lemon glaze. Recipe from Martha Stewart Living, October 2010. 1 hour 15 minutes to make an 8-inch cake. Total time, prep, yield. Ingredients: 1 stick unsalted butter, room temperature, plus more for pan. 1 1/2 cups all-purpose flour, plus more for pan. 1 teaspoon baking powder. 1/4 teaspoon baking soda. 1/2 teaspoon salt. 3/4 cup sugar. 1 tablespoon finely grated lemon zest plus 6 tablespoons fresh lemon juice (from 2 lemons). 3/4 teaspoon ground cardamom. 2 large eggs. 1/2 cup sour cream. 1 1/2 cups confectioners sugar. Directions: 1. Preheat oven to 375 degrees. Butter and flour an 8-inch round cake pan. Sift together flour, baking powder, baking soda, and salt. 2. With a mixer on medium-high speed, beat butter, sugar, zest, and cardamom until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 3 tablespoons lemon juice. Reduce speed to medium-low; add flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Pour batter into pan. 3. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Transfer to a wire rack. Let cool, top side up. Stir together remaining 3 tablespoons lemon juice and confectioners sugar until smooth; pour over cooled cake.
27.04.2023 @ 09:54
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Cardamom adds a fancy note to this lemon cake, made with the zest and juice of 2 lemons. Once cooled, drizzle with sugared lemon glaze. Recipe from Martha Stewart Living, October 2010. 1 hour 15 minutes to make an 8-inch cake. Total time, prep, yield. Ingredients: 1 stick unsalted butter, room temperature, plus more for pan. 1 1/2 cups all-purpose flour, plus more for pan. 1 teaspoon baking powder. 1/4 teaspoon baking soda. 1/2 teaspoon salt. 3/4 cup sugar. 1 tablespoon finely grated lemon zest plus 6 tablespoons fresh lemon juice (from 2 lemons). 3/4 teaspoon ground cardamom. 2 large eggs. 1/2 cup sour cream. 1 1/2 cups confectioners sugar. Directions: 1. Preheat oven to 375 degrees. Butter and flour an 8-inch round cake pan. Sift together flour, baking powder, baking soda, and salt. 2. With a mixer on medium-high speed, beat butter, sugar, zest, and cardamom until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 3 tablespoons lemon juice. Reduce speed to medium-low; add flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Pour batter into pan. 3. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Transfer to a wire rack. Let cool, top side up. Stir together remaining 3 tablespoons lemon juice and confectioners sugar until smooth; pour over cooled cake.