Lemon brioche cake: how to make it moist and fluffy!

published on 1 May, 2020 at 11:11

You'll love this moist cake!

INGREDIENTS

250g of flour

140ml of warm milk

50g of sugar

30g of oil

5g of baker's dry yeast

Salt

1 egg

Lemon cream and icing sugar

METHOD

Combine warm milk, yeast and sugar and leave for 15 minutes. Add the oil, then gradually add the flour and a pinch of salt.
Roll up a fine dough and let it rise for 2 hours.
Prepare lemon cream.
Put the dough in the mold and allow it to stand for another 30 minutes.
Make the furrows in the dough and fill them with lemon cream.
Bake at 170 degrees for 15-20 minutes.

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