Juicy Lemoncake

Summary

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

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Instructions

1. Preheat the oven to 170 ° C top / bottom heat. Grease a 24 cm long loaf pan and sprinkle with sugar.
2. 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.
3. Pour the dough into the loaf pan and bake in the hot oven on the lower rail for about 1 hour.
4. Let the cake cool a little in the tin.
5. 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.
6. 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.
7. The juicy lemon cake tastes best one day after baking, i.e. well drawn.
8. 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.