East Prussian Lemon Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 250 grams sugar
- 250 g butter
- 3 egg (s)
- 3 lemon (s), organic
- 0.5 ½ pack baking powder
- 8 tablespoon sugar
- powdered sugar
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Mix flour with baking powder, mix sugar, butter, eggs and the grated zest of 2 lemons and pour into a greased springform pan.
- Bake for 1 - 1 1/4 hours at 160 - 175 degrees.
- Mix the juice of 3 lemons with 8 tablespoons of sugar until the sugar has dissolved.
- Let the cake cool down a bit, then turn it out. Poke holes in the bottom of the cake with a wooden stick and pour the lemon juice into it with a teaspoon. When the juice is well absorbed, turn the cake back over again.
- Sprinkle with powdered sugar just before serving.
- I bake the cake at about 175 degrees. It is a very old recipe, there was no classification.
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