Summary

Ingredients

• 5 medium egg (s)
• 250 g suar, fine bakin suar or powdered suar
• 250 ml oil
• 250 ml liqueur, crema di limone
• 250 g flour, handy
• 1 packet baking powder
• 1 lemon (s) organic, zest grated and juice squeezed
• 100 g powdered suar
• Fat, for the shape

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Instructions

1. Eggs with sugar (if you like, you can also add 1 sachet of vanilla sugar) and the grated lemon zest on the highest setting until the mixture is creamy-white. Then slowly (as with mayonnaise) let the oil run in and then the liqueur. Then carefully fold in the flour mixed with the baking powder with a spatula - the dough is quite runny. Put in a greased tin (Guglhupf or Kranzform) and bake at 160 ° for about 1 hour (stick test).
2. For the icing, stir the lemon juice with the icing sugar until creamy and brush onto the cooled cake.
3. This cake stays juicy for a week, if it survives that long.