Go Back
Print Recipe
even more lemons: lemon cake w/ lemon sugar icing
Prep Time30 minutes
Cook Time35 minutes
Servings: 12
ingredients:
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:
  • 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.
Notes
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.