I bought a new baking tin.
I laid my hands on a 20 x 20 cm form because there are mainly the 2 of us … Any larger baking tin is not convenient. (Even when having a dinner event this baking tin will produce enough cake for a dessert for 4 or even 6 people.)
I’m not a hoarder concerning baking tins or any other cooking/baking equipment or any kitchen equipment in general. My kitchen is small & space is limited. So I only store things I really use … I found – years ago – that you only need a rather small basic set of things for creating a lot of food. (I assure you that I haven’t got any boxes filled w/ things in my cellar … just in case.)
It is a soft cake, fluffy, airy … however not dry! The lemon icing invaded the cake & makes for a nice crunchy top. I cut 16 pieces out of the square & each is just fine when having an espresso or when you like to have some sweet finish to your dinner.
Let’s start!
This is my new baking tin. It’s non-stick, however, I added some oil & baking parchment – just to be able to lift the cake easily after the oven session. The oil is just applied because so the baking parchment sticks nicely to the bottom & the sides.
What do we need?
- fine sugar
- eggs
- butter
- cream
- all-pupose flour & baking powder …
… & organic lemons!
The butter has to be melted; then just leave it for cooling down.
The zest of the lemons has to be grated. (Also squeeze the lemon juice – you’ll need it for the icing.)
… & another to do: Preheat the oven to 160° C fan.
Grab your handheld electric mixer & whisk the eggs & the sugar until almost foamy. Add the molten butter & whisk until well incorporated.
Add the flour w/ the baking powder & whisk … add the cream & whisk.
Finally fold in the lemon zest & pour the mess into the prepared baking tin. The tin marches in the oven for about 30 min. (Make the famous test w/ the wooden pin …)
… ready!
At once prepare the lemon icing:
- lemon juice
- icing sugar.
Yes – the cake has just left the hot oven & the icing will be applied at once.
To encourage the soaking you may make some holes in the hot cake.
Just pour the icing all over the hot cake … & let it cool down to room temperature. Then lift the cake out of the baking tin & remove carefully the baking parchment.
Voilà!
I cut the big square into 16 small squares.
Enjoy!
- 200 g fine sugar
- 3 eggs
- 75 g butter (molten)
- 175 g all-purpose flour
- 1 tsp baking powder (heaped)
- a pinch of salt
- 120 ml cream (32%)
- 1 tbsp zest of lemon (2 lemons)
- 100 g icing sugar
- 2 tbsp lemon juice
- handheld electric mixer (beaters)
- square baking tin (20 x 20 cm)
- baking parchment
- cooling rack
- Preheat the oven to 160° C fan.
- Melt the butter & set aside to cool down.
- Line the baking tin with baking parchment; add some oil to the bottom & the sides to allow the baking parchment to stick appropriately.
- Grate the lemon zest & squeeze the lemon juice.
- Whisk the eggs & the sugar with your handheld electric mixer (beaters) until foamy.
- Add the molten butter & whisk until well incorporated. It's rather liquid.
- Mix the flour, the baking powder & the salt. Add the liquid mess & whisk until incorporated.
- Add the cream & whisk …
- Fold in the lemon zest with a spoon.
- Pour the mess into the prepared baking tin & bake for about 30 min.
- Make the famous test with the wooden pin … If necessary add 5 – 10 min to the oven session.
- For the icing mix the lemon juice & the icing sugar with a spoon until creamy w/o any tiny lumps of sugar.
- Distribute the lemon icing all over the cake as soon as the cake is out of the oven & chills on the cooling rack. If you like you may pierce some little holes in the cake with the wooden pin to enhance the soaking.
- Let the cake rest until at room temperature before removing the baking tin and the baking parchment.
- You may store the cake on the kitchen counter (covered) at least for 2 days.
- You may store the cake in your fridge (also covered) for almost a week. The cake will set in the fridge.
- Sorry: no experience with freezing!
