John Myers
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Baking: Lemon Cake
The perfect baking: lemon cake recipe with a picture and simple step-by-step instructions.
The dough
- 125 g Cold butter
- 100 g Sugar
- 250 g Spelled flour type 630
- 1 piece Egg
- 0,5 teaspoon Ground lemon peel
- 1 pinch Salt
The filling
- 100 g Ground almonds
- 2 piece Eggs
- 150 g Sugar
- 150 g Butter
- 2 piece Lemons
….also
- Fat and crumbs for the mold
- Powdered sugar
The dough
- Quickly knead the butter with flour, sugar, egg, lemon zest and salt – it works best with your hands – to form a shortcrust pastry. Roll out the dough between two layers of cling film and fit it into the shape. Do not pull up the edge. Prick several times with a fork. Let rest for an hour in the refrigerator.
- Preheat the tube to 200 ° C. Pre-bake the base for about 10 minutes.
The filling
- Remove the peel from the lemons with a zest and squeeze the lemons. Let the butter melt.
- Mix the almonds with the egg, lemon zest and sugar. Then add the melted butter and lemon juice. Beat again with the hand mixer. Place the filling on the pre-baked base and bake for 30 minutes at 200 ° C.
- Let the cake cool completely in the tin and then sprinkle with powdered sugar. Chilled, this cake tastes best after a day.
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