lemon cake & winter blues

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What happened?
Why this post?

This winter we had an especially grey & dull time (my private experience). The sky was so grey (most of the time), the days were grey & filled w/ rain (too often), it was cold & humid about 5° C (… & sometimes below zero). All of this didn’t do good to me – at least I felt so.

Winter blues …



The whole of January was a disaster because I couldn’t pull myself together to start w/ lots of fresh ideas into the new year. ( … and it didn’t stop during February!) Usually I brim w/ approaches for creating new recipes, reading cookbooks, making plans for my blogs, investigating booking possibilities for the next trips. When during December all zooms in on Xmas & the Xmas holidays take form I usually can relax & start thinking about the next year & what to do, what to try …

This year it started w/ posts about food I prepared last year. I started cooking & baking, but a little half-heartedly. All seemed to be slowing down … instead of accelerating as last year.

Winter blues …

So I decided – now in Frebuary – to create a glorious lemon cake for my peace of mind & write this post to explain why my posts will look a little different compared to my style in general.

In short: It’s the winter blues. My special private winter blues.

Concerning my cooking & baking I did quite a lot, but I didn’t record it properly. You are used to reading posts from me w/ lots of photos telling you quite clear what happens in my kitchen when preparing any dish. I admit I was a little lazy … So there will be posts which are rather short & lacking any photo stories about the preparation (like this one).

I started w/ a series of sandwiches using baked vegetables – I made quite a lot because I had prepared a lot of vegetables. (There were lots of (intended!) leftovers when baking vegetables for a dinner event …) However, only 3 sandwiches made it for my blog.

I prepared some cake which didn’t work out as expected – so I let it unrecorded. I made a brilliant roast, but didn’t record anything. Altogether I was quite lazy, but I think it only can get better.

During January I always start cleaning & decluttering. This time I only managed some sort of starting the show … Well: I said to myself decluttering your wardrobe can easily wait until springtime. Decluttering your kitchen can be done drawer by drawer, kitchen cabinet by kitchen cabinet – each week another one. Or maybe not. Clearing my desk & my office – ok, maybe next weekend.

I made some plans for new dishes in the meantime & I’ll start working & recording (!) next week – not only because I feel more energetic now, but also because the weather improves … (see photo at the end!)


For my moral support I made this soft lemon cake w/ a generous, rich icing (see recipe box).

I made the cake along to a recipe for olive oil cake I did some weeks ago. The olive oil cake was very, very fine!

In short:

  • Preheat the oven & line the loaf tin w/ baking parchment.
  • Grate the lemon zest.
  • Mix the flour w/ the dry ingredients.
  • Mix the eggs, the sugar, the olive oil & the milk.
  • Add lemon juice & lemon zest.
  • Whisk everything together & put it in the oven.
  • Later after cooling down distribute some icing made of icing sugar, lemon zest, lemon juice & butter generously over the cake.

It’s a simple, but delicious cake – for any day, for any occasion, especially when you feel you need some support!




lemon cake & winter blues
Prep Time20 mins
Cook Time50 mins
Servings: 10 slices
for the cake:
  • 250 g all-pupose flour
  • 3 tsp baking powder
  • a pinch of salt
  • 150 g sugar
  • 2 eggs
  • 150 ml olive oil
  • 150 ml milk
  • zest of an organic lemon
  • 2 tbsp lemon juice
for the icing:
  • 150 g icing sugar
  • zest of an organic lemon
  • 2 tbsp lemon juice
  • 2 tbsp butter (melted)
  • loaf tin (25 cm)
  • electric handheld mixer
  • egg whip
how to...
  • Preheat the oven to 160° C w/ fan.
  • Line the loaf tin w/ baking parchment.
  • Mix flour, baking powder & salt.
  • Grate both lemons & divide the zest.
  • Whip the eggs & the sugar w/ the electric handheld mixer; add the olive oil & the milk.
  • Add lemon zest & lemon juice.
  • Add the flour mix.
  • Fill the dough in the loaf tin & let it bake for about 40 - 50 min.
  • After 40 min make the famous test w/ the wooden pin ... & decide if to prolong the oven session by 5 or 10 min or so.
  • Let the cake rest in the loaf tin for about 10 - 15 min; then lift it onto a cooling rack. Let the cake cool down completely.
  • Mix the icing sugar, half of the lemon zest, the lemon juice & the melted butter w/ an egg whip. If too runny add some more icing sugar.
  • Distribute the sugar mess generously all over the cake & put the cake in the fridge for about 20 min until the icing is fine.
You may store the cake on your kitchen counter (covered) for about 3 - 4 days.


(information on equipment)



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