Lemon Cake Recipe
As an absolute classic, the Lemon Cake Recipe should not be missing on any coffee table. It convinces with its fruity-fresh aroma and its juicy consistency almost everyone who tastes it. On warm days, it is also only a light sweet, which, unlike many fat cream cakes, neither stomach nor weigh down. Try the following simple basic recipe and pay attention to the delicious tip at the end.
Ingredients for Lemon Cake Recipe:
100 g butter
200 g flour
250 g sugar
1 packet vanilla sugar
2 tsp. baking powder
4 pcs. eggs
2 pcs. Lemon
100 ml cream
200 g powdered sugar
Method:
First, preheat the oven to 350 degrees. Now carefully grate the peel from both lemons. Squeeze the lemons and collect the juice in a bowl.
Melt the butter in a saucepan over low heat. Meanwhile, sift the flour finely into a bowl and mix in the baking powder.
Beat the eggs with the sugar and vanilla sugar using a hand mixer until creamy. Then mix in the lemon zest and the cream. Gradually add the flour mixture and then pour in the melted butter. If the dough is lumpy, you can carefully add a few drops of cream.
Line a loaf pan with plenty of butter. Pour in the batter and bake it at 350 degrees for 10 minutes at first. Then lower the heat to 330 degrees and let it bake for another 40 minutes.
As soon as you take the cake out of the oven, prick it frequently with a fork and pour a little more than half of the lemon juice over it. This will allow the juice to seep in and make the cake extra moist.
Mix the rest of the lemon juice with the powdered sugar to make a glaze. Spread this over the overturned cake.
Tip: Instead of powdered sugar, take 200 grams of white chocolate, melt and mix it with a little lemon juice and use it as a glaze. You can also add about 100 grams of white chocolate to the dough and sprinkle the top of the cake with sliced almonds.
Note:
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