In the world of cakes, the lemon cake is an undisputed classic that delights with its refreshing and delicate aroma. But not all lemon cakes are created equal; The secret lies in the art of baking it to perfection, juicy and light. The following recipe achieves exactly that: a lemon cake that is unsurpassed in its juiciness and lightness.
Ingredients:
350g margarine
350g flour
350g sugar
1 pack vanilla sugar
2 tsp heaped baking powder
6 eggs
3 untreated lemons
300g powdered sugar
Preparation:
Preheat the oven to 175 °C – 195 °C top/bottom heat. Grate the zest of 3 lemons and squeeze two of them.
Mix eggs and sugar until foamy. Sift the flour and mix it into the egg-sugar mixture with vanilla sugar, baking powder, lemon zest and margarine. Mix everything well.
Spread the dough on a baking tray lined with baking paper and bake it on the middle shelf for about 20 minutes.
Mix together a glaze from lemon juice and powdered sugar. Be careful to keep the glaze thick.
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