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Lemon and currant cake

updated

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Ingredients for 1 servings:

  • 250 g butter
  • 200 g sugar
  • 4 eggs
  • 3 lemons, untreated
  • 2 tsp baking powder
  • 1 pinch of salt
  • 50 g hazelnuts, ground
  • 280 g flour
  • 150 g currants, red
  • Fat for the mold
  • 100 g powdered sugar, sifted
  • e.g. lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

simple cake for a loaf pan

Preheat the oven to 180°C. Beat the eggs and sugar until frothy. Stir in the butter and salt. Combine the flour, baking powder, and hazelnuts and stir in. Grate the zest of all the lemons and stir in the mixture. Squeeze 1 lemon and stir in the juice. Fold in the currants and pour the batter into a greased loaf pan. Bake the cake for about 40 minutes and let it cool completely. Make a smooth glaze from the powdered sugar and a little lemon juice and cover the cake with it.

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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.

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