Lemon Cake on Sheet

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	25 mins
Total Time	55 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

400 g flour, type 405 or 550
300 g suar
2 packs tartar baking powder
1 packet vanilla sugar
150 g butter, or mararine, soft
300 ml milk, alternatively soy milk, oat drink or rice drink
2 lemon (s), organic, which the grated zest

For the cast:

200 g powdered suar
4 tablespoon lemon juice

Instructions

Wash the lemons with hot water, dry them and rub the peel off.
Put the flour, tartar baking powder (has no aftertaste), sugar and vanilla sugar in a bowl and mix together.
Please take both baking powder packets, because they ensure that the cake is just as fluffy as usual with eggs. Add the softened butter or margarine and mix with the hand mixer. Slowly stir in the milk and add the lemon zest. Mix everything well, the dough has to be hard to tear off the spoon.
Spread the dough on a greased baking sheet or lined with baking paper and bake in a preheated oven at 200 ° C top / bottom heat for about 25 minutes. Make a chopstick test. Let the cake cool down.
For the icing, sieve the powdered sugar and place in a small bowl. Mix with lemon juice to a firm icing and brush the cake with it.

About Editorial Staff

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.