Another lemon cake: today we’ll get a moist lemon cake loaded w/ lemon flavour & topped w/ a creamy lemon sugar icing. Seems simple & plain, but it’s far more than a „small“ pound cake…
Maybe you remember: some weeks ago I started w/ a soft & light lemon cake which had an orange flavored sister (the twin cakes) – then we had a compact, but juicy lemon bread w/ chocolate icing.
- The 1st cake got its flavour from lemon inside & of course soaking the top w/ lemon syrup.
- The 2nd cake related on „bread“ flour & became a more compact version w/ lots of lemon juice & lemon zest inside.
- Now we start w/ a classic cake mix (à la „small“ pound cake), add lots of lemon zest & lemon juice to get a real lemon flavored cake & top it w/ a creamy lemon sugar icing – latest exit point now: anybody who doesn’t like lemons may stop to read on!
… & this is the cake we’ll make today…
What do we need?
- an oiled springform
- sugar & vanilla sugar
- …& 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.
Voilà our lemon cake chilling out…
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!
even more lemons: lemon cake w/ lemon sugar icing
Another lemon cake: today we’ll get a moist lemon cake loaded w/ lemon flavour & topped w/ a creamy lemon sugar icing. Seems simple & plain, but it’s far more than a „small“ pound cake...
for the cake:
- 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)
for the icing:
- 250 g icing sugar
- zest of 1 organic lemon
- juice of 1 lemon
- springform (26 cm)
- handheld electric mixer
- Preheat the oven to 160 degrees C w/ 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.
Eggs: if you happen to have XXL size eggs 3 eggs will also do.
Lemons: I had rather big lemons (3 lemons = 500 g). Therefore I had a real fine amount of lemon zest & a lot of lemon juice (50 - 60 ml from only 1 lemon!). If you are using smaller lemons consider using 4 instead of 3 for the zest & 2 lemons for lemon juice.
Icing: If there is too much lemon juice the icing will be rather runny. Therefore start w/ using about 50% of the lemon juice & add more if the icing seems too sticky.
Icing (amount of): It will be a rather large amount of icing. A lot will flow down the edge & may be nibbled w/ the cake... If you prefer less icing just reduce the ingredients. I think you’ll need at least 125 g icing sugar & the juice of half a lemon if you want to cover the top w/ a thin icing.
You may store the cake at room temperatures as soon as the icing has set.
You may also store the cake in the fridge for up to a week; the cake gets a little more compact day after day, but remains very moist & delicious.
Sorry: no experience w/ freezing the cake.
© Copyright 2015-2019 Christine Steinbach (The Businesswoman's Kitchen). All rights reserved.
(information on equipment)
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…
The businesswoman with too many office hours thinks
Sounds good & looks good – I always thought I wasn’t a real fan of these „pound cake“-like cakes because most of the time they are rather dry… but this cake together w/ its predecessors of the lemon bakery convinces me.
A 26 cm cake is big – ok: 12 pieces… even 16 if I cut smaller pieces. It’s easy to transport in the office when I like to celebrate something: if the icing is set once there cannot be any damage compared to cream cakes decorated w/ more cream… (Honestly: I could order a cake for any office celebration in the casino – of course – but a homemade cake has always another…)