John Myers
Lemon Cake for 25 Cm Loaf Pan
The perfect lemon cake for 25 cm loaf pan recipe with a picture and simple step-by-step instructions.
- 2 Organic lemons
- 175 g Butter – very soft
- 200 g Sugar
- 1 Vanilla sugar
- 4 Eggs
- 200 g Flour
- 50 g Food starch
- 1 teaspoon Baking powder – heaped
- 50 g Skinned and ground almonds
- 1 pinch Salt
- 2 tablespoon Lemon juice
- 2 tablespoon Cointreau
- 2 tablespoon Rum
- Fat and flour for the mold
- 150 g Powdered sugar
- 4 tablespoon Lemon juice
- Wash the lemons thoroughly, then tear off a few zest for garnish later. Rub the remaining peels and then squeeze the bare lemons to obtain the delicious fruit juice.
- Sift the flour with the starch and baking powder, fold in the ground almonds and a pinch of salt.
- Preheat the oven to 175 degrees and prepare a 25 cm loaf pan with butter and dusted with flour.
- Beat soft butter (I used butter and margarine – 1/2 each) with sugar and vanilla sugar with the hand mixer until white and creamy and beat in the eggs one by one – for about one minute per egg.
- Then fold in the flour mixture alternately with 2 tablespoons each of lemon juice, Cointreau and rum until a creamy batter is formed.
- Pour the dough into the mold, smooth it out and bake for about 50 minutes until golden.
- Mix 7,150 g of powdered sugar with 4 tablespoons of lemon juice until smooth.
- Let the baked cake rest on a wire rack for 15 minutes, then remove it from the tin. Poke a few holes in the cake with a thick knitting needle and immediately drizzle with the powdered sugar and lemon icing.
- Sprinkle the lemon zest over the cake and let it cool down completely. Before enjoying, sieve the cake with a little icing sugar.
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