Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 180 g suar
- 240 g flour
- 1 packet vanilla sugar
- 1 packet baking powder
- 0.5 ½ bottle flavor (lemon flavor)
- 1 packet lemon (s) - zest, grated
- 4 egg (s)
- 200 g cream
- 1 lemon (s), add the juice from it
- 50 g powdered suar
- Fat and breadcrumbs for the pan
Print Recipe
Pin Recipe Instructions
- Put the ingredients one after the other (except for the lemon and the powdered sugar) in a bowl and mix with the mixer until a thin batter is formed. Fill this into a well-greased loaf pan dusted with breadcrumbs. Bake in a non-preheated fan oven at 160 degrees for 45 minutes.
- If necessary, cover the cake with icing after cooling. To do this, mix approx. 4-6 teaspoons of lemon juice with enough powdered sugar until a viscous sugar cream is formed. Brush the cold lemon cake with it.
- Tip: Put small sugar eggs in the sugar cream at Easter.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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