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Moist lemon cake

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Ingredients for 1 servings:

  • 250 g butter or margarine
  • 200 g sugar
  • 4 eggs, separated
  • 200 g flour
  • 100 g cornstarch
  • 1 packet of baking powder
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 1 lemon(s), zest
  • 6 tbsp lemon juice
  • 250 g powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

from a box shape

Cream the butter, sugar, and vanilla sugar until fluffy. Stir in the egg yolks one at a time. Stir in the flour, cornstarch, baking powder, salt, lemon zest, and 3 tablespoons of lemon juice. Beat the egg whites until stiff peaks form and fold in. Pour the batter into a greased, breadcrumb-coated loaf pan and bake at 175°C (top/bottom heat) for about 1 hour. Stir in the powdered sugar and remaining lemon juice. Spread the glaze over the cake and let it dry.

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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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