Lemon pie with corn flour

Lemon pie with corn flour


1.5 cups of wheat flour
1/3 cup corn flour
1 tablespoon baking powder (without top)
0.5 teaspoon of salt
1/2 cup sugar
100 g of oil
2 eggs
1 glass of sour cream
1 lemon peel
2 bags of vanilla sugar
For glaze:
1 glass of powdered sugar
1 tablespoon lemon juice


Mix flour, corn flour, baking powder, salt and sugar.
Melt the butter, cool, add lightly beaten eggs, sour cream, zest and vanillin, mix well.
Mix both mixtures gently.

It is best to bake in a detachable form lubricated with oil at a temperature of 170 degrees, about 30 minutes.
While the cake is baked, prepare the glaze.
Mix the powdered sugar with lemon juice. If it mixes badly and gets too thick, add a little more lemon juice.

Remove the prepared pie from the oven, disassemble the mold and top the cake with a glaze while it is still very hot. Wait until the cake has cooled, and the lemon glaze dries. All!
This sunny yellow pie turns out very tasty and fragrant.

Bon Appetit!

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