Lemon cake with Herrmann dough and candied lemon peel

Ingredients for 1 servings:

• 220 g wheat flour type 405 or 1050
• 200 g dough (Hermann dough)*
• 100 g sugar
• 200 ml milk
• 100 ml oil
• 3 eggs
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 tsp, heaped baking powder
• 1 pack of lemon peel flavoring
• 1 dashes lemon juice
• ½ bottle of lemon flavor
• 25 g candied lemon peel, diced
• 25 g candied orange peel, diced
• Fat for the mold
• 100 g icing sugar, possibly more
• ½ bottle of lemon flavor
• 1 dashes lemon juice
• Water, hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Variation of orange cake

* Instructions for Hermann dough can be found in the database. Preheat the oven to 180°C (top/bottom heat). Grease a loaf pan. Mix all the ingredients for the dough except the candied lemon and candied orange peel until you have a smooth dough. Add the candied lemon and candied orange peel and mix briefly. Pour the dough into the loaf pan. (The candied lemon and candied orange peel will sink, forming a kind of base.) Bake for approx. 55 minutes. Do the skewer test. Let the cake cool, then remove it from the loaf pan and place it on a wire rack. For the glaze, mix the lemon flavoring, a squeeze of lemon juice, and a small spoonful of hot water well, adding a little powdered sugar every now and then to prevent the glaze from becoming too runny. Spread the glaze on the cake. Orange cake variation: Replace the lemon flavoring and lemon peel flavoring with orange flavoring and orange peel flavoring. Do the same for the glaze. Tip: 1050 flour makes the cake a little finer, the pieces then look something like an American lemon bar.