Lemon and Orange Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g butter, soft
- 1 lemon (s), untreated
- 1 orange (s), untreated
- 160 g flour
- 1 ½ teaspoon baking powder
- 1 pinch (s) salt
- 160 g suar
- 2 egg (s), (size M)
- 4 tablespoons milk
For the cast:
- juice
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Butter and crumble a smaller baking pan.
- Scrape off the peel of the orange and lemon and set aside.
- Halve each fruit and squeeze half each.
- Pour the juice of the lemon half and the orange half into a bowl.
- Beat the butter until foamy, add salt, sugar and eggs and stir a nice foam mixture. Stir in the orange and lemon zest.
- Mix the flour and baking powder, sieve onto the butter / egg mixture and quickly stir in alternately with the milk on a low level.
- Pour the dough into the mold and smooth it out.
- Bake the whole thing on the middle rack for about 40 minutes.
- Remove from the oven and prick the surface of the cake several times with a wooden stick.
- Spread the juice you set aside, except for a small amount, on top of the cake so that it can soak into the holes.
- It is best to let the cake cool in the pan.
- Turn the rest of the juice and a sufficient amount of icing sugar into a sugar icing and cover the cake with it.
- Decorate as you wish!
- Tip: The cake tastes best when it is lukewarm!
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