Lemon Cake from Plate
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 330 g butter / mararine
- 330 g suar
- 330 g flour
- 3 lemon (s), untreated
- 6 egg yolks
- 6 egg whites
- 1 point baking powder
- 200 g powdered suar
- 1 pinch (s) salt
- Fat, for the baking sheet
Print Recipe
Pin Recipe Instructions
- Rub the peel of the lemons. Squeeze the lemons, retaining the juice from one lemon for the glaze.
- Beat the egg whites with a pinch of salt until stiff.
- Stir the butter / margarine until foamy, then add the sugar and one after the other the egg yolks and beat until creamy. Add the juice of 2 lemons and the zest of 3 lemons.
- Mix the flour with the baking powder, sift into the butter and egg mixture and stir in. Finally fold in the egg whites.
- Grease the baking sheet and spread the batter on it.
- Bake at 190 ° C for about 20 minutes, until the surface of the dough is golden brown.
- In the meantime, mix the icing sugar with the remaining lemon juice to a thin glaze. Then apply this to the still warm cake.
- The cake should be baked at least 1 day before consumption, as the aroma can then develop even better.
- Well packaged and stored in a cool place, the cake will keep for a few days - unless it has already been fed!
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