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lemon cake & winter blues
Prep Time20 minutes
Cook Time50 minutes
Servings: 10 slices
ingredients:
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)
equipment:
  • loaf tin (25 cm)
  • electric handheld mixer
  • egg whip
how to:
  • Preheat the oven to 160° C fan.
  • Line the loaf tin w/ baking parchment.
  • Mix flour, baking powder & salt.
  • Grate both lemons & divide the zest. Squeeze the lemon juice.
  • 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 mess 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, lemon juice & 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.
Notes
You may store the cake on your kitchen counter (covered) for about 3 - 4 days.
Sorry, no experience w/ freezing!