John Myers
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Light, Fruity Lemon Cake
The perfect light, fruity lemon cake recipe with a picture and simple step-by-step instructions.
- 150 g Butter
- 175 g Sugar
- 2 Pc. Eggs
- 1 Pc. Zest of 1 organic lemon
- 1,5 tsp Baking powder
- 175 g Flour
- 125 ml Milk 1.5%
- 140 gram Powdered sugar
- 50 ml Lemon juice
Dough preparation
- Beat the butter, sugar and eggs until frothy. Add the lemon peel.
- Sift in the flour and baking powder and carefully fold into the dough.
- Stir in the milk
- Optionally, line a tray (18 cm x 18 cm) with baking paper and pour in the batter, or use a loaf pan. Pour in the dough, at 180 ° C top / bottom heat in a preheated oven for approx. 35-40min. To bake.
syrup
- Put powdered sugar and lemon juice in a saucepan and dissolve while stirring at a low temperature, DO NOT COOK !! Pierce the still warm cake several times with a fork and sprinkle evenly with the hot syrup and let it soak in.
- Let cool completely in the tin, then remove and cut into pieces. Dust with icing sugar before serving.
- The entire cake has 71pp, with 14 pieces that would be 5pp per piece. You can of course also replace the butter with semi-fat butter, which saves a few pp 😉
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