in Recipes

Sponge cake – Palette (Lemon cake)

updated

Spread the love

Ingredients for 1 servings:

  • 200 g butter
  • 190 g sugar
  • 4 eggs
  • 200 g flour, ( 405 )
  • 60 g cornstarch
  • ½ tsp baking powder
  • 1 tbsp vanilla sugar
  • 1 lemon(s) (the zest of an unpeeled one)
  • ½ pinch(s) of salt
  • 1 lemon(s), the juice
  • 100 g powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

1 recipe 1000 possibilities

Cream butter, sugar, and spices until fluffy. Sift together flour, cornstarch, and baking powder. Stir in eggs and flour alternately on speed 1. Line a loaf pan with greaseproof paper (approx. 25/10/7 cm). Pour in the mixture and bake at 160°C for 45 minutes. When the cake has a small skin (after approx. 10 minutes), carefully score it with a sharp knife to allow the cake to rise evenly. Mix icing sugar with a little lemon juice to form a thick glaze. Once cooled, cover the cake with lemon glaze.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Delicious beef roulades

Burgenland poppy seed cake (without flour)