in Recipes

Super moist lemon cake à la Anke

updated

Spread the love

Ingredients for 1 servings:

  • 250 g butter, soft
  • 250 g sugar
  • 180 g flour, type 405 or 550
  • 70 g oat flakes (wholemeal oats)
  • 4 eggs
  • 1 lemon(s), untreated, 2 tbsp zest, 3 tbsp juice
  • 1 tsp baking powder, heaped
  • 150 g powdered sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cream the softened butter and sugar until fluffy. Beat in the eggs and stir in 2 tablespoons of lemon juice and the lemon zest. Combine the baking powder with the flour and oats and add to the mixture. Mix briefly, then pour into a greased bundt cake pan. Bake in a preheated oven (175°C top/bottom heat) on the middle rack for 1 hour. The cake won’t be as fluffy as a standard sponge lemon cake. But it will be very moist and lemony! Don’t panic if it sinks a little after half an hour in the oven; it won’t affect the flavor! Once it’s cooled slightly, mix the remaining lemon juice with the powdered sugar and glaze the cake.

Facebook Comments

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.

Rice pan with Chinese cabbage

Fine apple muffins