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Lemon cake

updated

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Ingredients for 1 servings:

  • 180 g flour
  • 60 g cornstarch
  • 180 g sugar
  • 200 g butter
  • 10 g baking powder
  • 2 lemons, grated peel
  • 4 eggs
  • 125 ml carbonated lemonade
  • 60 g cranberries
  • 150 g powdered sugar
  • 3 tbsp lemon juice
  • 2 tbsp milk

Instructions

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

with cranberries

Mix soft butter with sugar, then beat with the eggs until creamy, gently fold in the remaining ingredients – spread the dough into a prepared ring tin that has been greased and dusted with flour or breadcrumbs and bake in a preheated oven at 160°C for approx. 35-40 minutes (use a skewer to test if it is dry) – let it cool and drizzle with lemon glaze or cover completely. Glaze: Mix icing sugar with a little milk and lemon juice to form a thick glaze.

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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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