John Myers
Lemon Lemon Cake
The perfect lemon lemon cake recipe with a picture and simple step-by-step instructions.
glaze
- 150 g Sugar
- 200 g Sour cream
- 100 g Oil
- 2 tsp Lemon zest
- 2 tsp Lemon flavor
- 150 g Flour
- 2 tsp Baking powder
- 0,5 tsp Salt
- 100 g Powdered sugar
- 1 Lemon
- The recipe uses lemon flavor in powder form, not flavor oil. Wash the lemon with hot water and pull down the zest in zest, that makes about 2 teaspoons, the amount that is needed. Squeeze the rest of the lemon and set aside the juice for the glaze. Grease a springform pan or loaf pan thoroughly.
- Beat the eggs with the sugar until frothy. Add the sour cream and mix in briefly.
- Allow the oil to flow in slowly while stirring in.
- Now add the flour, baking powder, the zest, the lemon flavor (powder!) And the salt and work in briefly.
- Pour the dough into the greased pan and smooth it out a little.
- Bake at 180 ° C – top / bottom heat – for approx. 30 minutes (springform pan) to 50 minutes (loaf pan). Make a test.
- Let cool down briefly and in the meantime mix the powdered sugar with the lemon juice to a glaze.
- Cover the cake with the icing.
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