Juicy Lemoncake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, soft
- 200 g powdered suar for the douh
- 2 organic lemon (s), grated zest them
- 5 egg yolks
- 5 egg whites
- 50 g suar for the e white
- 200 g flour
- 1 teaspoon Baking powder
- 50 g cornstarch
- Fat for the shape
- Sugar for the mold
Also:
- Lemon juice from 2 - 3 lemons
- 50 g powdered suar for soakin
- 100 g powdered suar for the toppin
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° C top / bottom heat. Grease a 24 cm long loaf pan and sprinkle with sugar.
- Mix the soft butter, powdered sugar and lemon zest with the whisk of a hand mixer or a food processor until creamy. Gradually add the egg yolks and whisk to a thick, foamy mass. Beat the egg white until stiff, pour in the sugar and keep beating until the snow is firm and shiny. Mix the flour, baking powder and cornstarch with a third of the snow into the dough, fold in the remaining snow loosely and evenly.
- Pour the dough into the loaf pan and bake in the hot oven on the lower rail for about 1 hour.
- Let the cake cool a little in the tin.
- Squeeze the lemons and remove 2 tablespoons of juice from them. Mix the remaining juice with 50 g powdered sugar. Pierce the warm cake with a kebab skewer and pour the lemon juice and sugar mixture into these openings. Continue like this until the cake is well soaked through and through.
- Mix the rest of the icing sugar with the leftover lemon juice and enough water to create a smooth, shiny glaze. Cover the cake with it.
- The juicy lemon cake tastes best one day after baking, i.e. well drawn.
- If the cake is not eaten all at once, it should be well wrapped in aluminum foil so that it does not lose its juiciness.
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