Quick and easy to make (Print Version)
# Ingredients:
→ Cake
01 -
6 large eggs
02 -
1 1/2 cups (320g) granulated sugar
03 -
3 lemons
04 -
1 2/3 cups (375g) softened butter
05 -
3 cups (375g) all-purpose flour
06 -
1 packet baking powder (about 4 teaspoons)
07 -
1 pinch of salt
→ Glaze
08 -
2 cups (250g) powdered sugar
09 -
4-5 tablespoons fresh lemon juice
→ Decoration
10 -
1 lemon, sliced
# Instructions:
01 -
Preheat the oven to 390°F (200°C) conventional heat. Line a baking sheet or frame with parchment paper.
02 -
Finely grate the zest of the lemons and squeeze out their juice.
03 -
In a mixing bowl, cream together the softened butter and sugar for about 2 minutes with an electric mixer. Add the eggs and mix well. Gradually incorporate the flour, baking powder, salt, lemon juice, and lemon zest, mixing until you have a smooth batter.
04 -
Spread the batter evenly onto the prepared baking sheet. Bake in the preheated oven for approximately 18-20 minutes. Check for doneness by inserting a wooden skewer – it should come out clean.
05 -
Allow the cake to cool completely on a wire rack, then carefully remove the parchment paper.
06 -
Mix the powdered sugar with 4-5 tablespoons of lemon juice to create a thick glaze. The consistency should not be too runny.
07 -
Spread the lemon glaze evenly over the cooled cake and decorate with lemon slices or pieces if desired. Allow the glaze to set before serving.
# Notes:
01 -
This lemon cake is particularly moist and stays fresh for several days when stored in an airtight container.
02 -
You can adjust the intensity of the lemon flavor by using more or less lemon zest and juice.
03 -
For an especially intense aroma, you can add a few drops (about 3-4) of lemon oil to the batter.