Another lemon cake: today we’ll get a moist lemon cake loaded w/ lemon flavour (aka zest & juice!) & topped w/ a creamy lemon sugar icing. Seems simple & plain, but it’s far more than a small pound cake …
… latest exit point now: anybody who doesn’t like lemons may stop to read on!
Let’s start!
What do we need?
- an oiled springform
- butter
- sugar & vanilla sugar
- eggs
- flour
- milk
- …& LEMONS!
The lemons will be grated & pressed out.
Don’t forget to preheat the oven to 160° C w/ fan.
Then we combine butter, sugar & eggs w/ a handheld electric mixer. We add the flour & the lemon zest as well as the milk … Finally the lemon juice: don’t mix the lemon juice w/ milk beforehand (i. e. prevent the milk from clotting).
The batter marches in the springform & the springform marches in the preheated oven for about 35 min.
Afterwards let it just chill …
For the icing we need:
- icing sugar
- lemon zest
- lemon juice.
We whisk all ingredients together until smooth & start spooning the icing over the cake.
Well: I had a lot of icing & it was a little runny (therefore start w/ only 50% of the lemon juice & add more appropriately!). Nevertheless the icing was delicious & creamy & all found its predestined destiny …
Finally sprinkle some lemon zest all over the top!
Let’s compare the cake w/o icing & w/ icing … The icing will fill in all the little dents … You need not flatten the top by cutting or pressing or whatever!
When resting in the fridge the icing will set a little. The icing which remained on the plate was nibbled away together w/ the cake …
It is a real loaded lemon cake: if you don’t like such an intense lemon flavour … well: you always may reduce the amount of lemon zest as well the amount of lemon juice. Nevertheless have in mind: the lemon increases the moistness – so when reducing the lemon part you’ll need some more milk …
Enjoy!
- 200 g butter
- 180 g sugar
- 2 packets vanilla sugar
- a pinch of salt
- 4 eggs
- 200 g all-purpose flour
- 1,5 tsp baking powder
- 50 ml milk
- zest of 3 organic lemons
- juice of 1 lemon (about 50 – 60 ml)
- oil for the springform (flavorless like peanut oil OR oil w/ lemon flavour)
- 250 g icing sugar
- zest of 1 organic lemon
- juice of 1 lemon
- springform 26 cm
- handheld electric mixer
- Preheat the oven to 160° C fan.
- Oil the springform.
- Grate the lemon zest, press out the lemon juice & set aside.
- Mix butter, sugar, vanilla sugar & salt w/ the handheld electric mixer until creamy & well combined.
- Add eggs & mix.
- Add flour, baking powder & lemon zest & mix.
- Add milk & mix.
- When all is well combined finally add the lemon juice.
- Pour the cake batter in the prepared springform & put it in the oven for about 35 – 40 min.
- Make the well-known test w/ the wooden skewer … & decide if it's necessary to add another 5 min in the oven.
- Let the cake cool down for about 10 min – then remove the edge of the springform.
- Let it cool to room temperature & transfer the cake to its final plate.
- Grate the lemon zest for the icing & press out the lemon juice.
- Whisk together icing sugar, lemon zest & lemon juice – save some lemon zest for final decoration.
- Spoon the icing over the cake – be aware that it will run down the egde … more or less …
- Sprinkle the lemon zest over the cake.
- Put the cake in the fridge to let the icing set a little.
