even more lemons: lemon cake w/ lemon sugar icing

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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 …


even more lemons: lemon cake w/ lemon sugar icing
Prep Time30 minutes
Cook Time35 minutes
Servings: 12
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
how to:
  • 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.
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.

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keep it simple. be flexible. always.