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 & 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…

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.

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

Prep Time: 30 minutes

Cook Time: 35 minutes

Servings: 12 -16 pieces

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
  • equipment:
  • springform (26 cm)
  • handheld electric mixer

How to...

  1. Preheat the oven to 160 degrees C w/ fan.
  2. Oil the springform.
  3. Grate the lemon zest, press out the lemon juice & set aside.
  4. Mix butter, sugar, vanilla sugar & salt w/ the handheld electric mixer until creamy & well combined.
  5. Add eggs & mix.
  6. Add flour, baking powder & lemon zest & mix.
  7. Add milk & mix.
  8. When all is well combined finally add the lemon juice.
  9. Pour the cake batter in the prepared springform & put it in the oven for about 35 - 40 min.
  10. Make the well-known test w/ the wooden skewer... & decide if it's necessary to add another 5 min in the oven.
  11. Let the cake cool down for about 10 min - then remove the edge of the springform.
  12. Let it cool to room temperature & transfer the cake to its final plate.
  13. Grate the lemon zest for the icing & press out the lemon juice.
  14. Whisk together icing sugar, lemon zest & lemon juice - save some lemon zest for final decoration.
  15. Spoon the icing over the cake - be aware that it will run down the egde... more or less...
  16. Sprinkle the lemon zest over the cake.
  17. 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.



(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…)








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