Quick lemon cake in loaf pan

Portions: 6 persons | Preparation time: 70 minutes

You can’t go wrong with a juicy lemon cake from the loaf pan. With its fine aroma of lemon juice and lemon zest, it tastes fruity and goes wonderfully with tea time.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )

Portions: 6 persons | Preparation: 70 minutes

You can’t go wrong with a juicy lemon cake from the loaf pan. With its fine aroma of lemon juice and lemon zest, it tastes fruity and goes wonderfully with tea time.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )

Tip!

Small fruit cake with quark cream on shortcrust pastry

To the recipe

Season: Spring | Region: Europe | Preparation: Bake | Menu: cake | Cuisine: German recipes

Ingredients

3 eggs
120 g sunflower oil
150 g raw cane sugar
100 ml sparkling mineral water
250 g flour
2 tsp baking powder
1 pinch salt
lemon juice from 2 lemons

Utensils

hand mixer
bowl
loaf pan
spoon

Instructions

Mix the eggs, oil, sugar and mineral water well with a hand mixer.
Briefly mix in the flour, baking powder, lemon juice and salt. Don’t stir for too long, as the cake will get greasy.
Bake the cake in a preheated oven at 180 for about 50 minutes.
Cover the cake after 30 minutes so that it doesn’t burn on top.
Sprinkle the cooled lemon cake with powdered sugar and enjoy with a cup of tea.

To keep the lemon cake juicy – pierce the cake several times with a wooden skewer immediately after baking and soak it in the lemon juice-sugar mixture! Use vegetable oil instead of butter or margarine for the lemon cake batter so the cake doesn’t get dry!