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Lemon fritters (lemon cake)

updated

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Ingredients for 1 servings:

  • 170 g butter, soft
  • 180 g sugar
  • 3 eggs (size M)
  • 1 lemon(s), the juice
  • 2 lemons, grated peel
  • 200 g flour
  • 100 g cornstarch
  • 2 tsp baking powder
  • ½ cup(s) milk
  • 200 g powdered sugar
  • 1 lemon(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Whisk together softened butter, sugar, 3 eggs, and lemon juice until creamy white. Sift the flour and mix with the cornstarch, baking powder, and lemon zest. Stir into the butter mixture a spoonful at a time, then gradually add the milk. Pour the batter into a greased or lined loaf pan (or springform pan) and bake at 175°C (electric oven) for 40 minutes. Do the toothpick test! Cover the cake with the icing while it’s still warm, or sprinkle with powdered sugar after it’s cooled. Note: You only need 2 lemons in total (juice of 2 lemons for the batter and icing, grated zest of 2 lemons for the batter).

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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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