Juicy lemon cake with icing
Ingredients
- 100g butter, + some for greasing
- 2 lemons
- 190g flour
- 1½ tsp baking powder
- ½ tsp salt
- 200g sugar
- 2 eggs, large
- 1 tsp vanilla extract
- 120ml Buttermilk, or kefir
- 150 g sugar
- 1 tbsp milk
Utensils
- Kitchen scales
- Measuring cups
- Baking tin, rectangular
- Mixer with whisk
- Bowl
- Cutlery
- Grater
- Citrus press
- Sieve
- Pasting brush
- Spatula
- Bowl
- Whisk
Instructions
- Preheat the oven to 175 °C top/bottom heat.
- Grease a rectangular baking tin with a little butter.
- Rinse the lemons thoroughly with warm water and rub dry.
- Grab the peel with a fine grater.
- Squeeze out the lemon juice.
- Sieve the flour through a fine sieve.
- Mix with the baking powder, lemon zest and salt.
- Beat the softened butter and sugar with the mixer for about 4-6 minutes until light and creamy.
- Reduce the speed, add the eggs one at a time, vanilla extract and ¼ of the Stir in the lemon juice.
- Four in the flour and buttermilk, one at a time, in small portions using a spatula.
- Then mix with the mixer on low speed to form an even batter.
- Pour the batter into the baking tin.
- Lemon cake in the oven at 175 °C Bake for approx. 45-55 minutes until golden.
- Then take the finished cake out of the oven.
- Let it cool slightly and remove from the tin.
- For the soaking, mix ¾ of the remaining lemon juice with 3 tablespoons of powdered sugar i Stir in a small bowl.
- Soak the slightly cooled lemon cake in it.
- Let sit for 3 to 4 hours.
- For the icing, mix the remaining powdered sugar with the milk.
- Add the remaining lemon juice while stirring.
- To form a thick icing mix.
- Pour the frosting over the completely cooled cake and smooth it out.
- Let the lemon cake stand at room temperature for about 30-40 minutes until the frosting has set.
- Cut the cake into portions and top with a cup of coffee or Enjoy tea.
