in Germany

Moist lemon cake

updated

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Ingredients for 1 servings:

  • 300 g margarine
  • 250 g sugar
  • 200 g flour
  • 100 g cornstarch
  • 1 packet of vanilla sugar
  • 1 tsp baking powder
  • 5 eggs
  • some milk
  • 3 lemons, juice
  • 250 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

according to my great-grandmother’s recipe, juicy and stays fresh for a long time

Mix the first 8 ingredients into a smooth batter, pour the batter into a springform pan, and bake at 180°C (top/bottom heat) for 50-60 minutes. After baking, pierce lots of small holes in the cake with a skewer or knitting needle and pour in the lemon juice using a small funnel. I know this takes time, but the result is worth the effort. Reserve some of the lemon juice and mix it with the powdered sugar to make a glaze. Spread the glaze over the cake. Let the cake set for at least 24 hours! It will keep fresh for several days and stay nice and moist.

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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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