Lemon Cake, Soaked
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, soft
- 250 grams sugar
- 4 egg (s)
- 250 g flour
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 1 dl lemon juice (approx. 4 lemons)
- 100 g powdered suar
- 2 lemon (s), untreated, remove the zest it
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Beat the butter, sugar and eggs until frothy. Then add the grated zest of the two lemons. Mix the flour, baking powder and salt and stir into the foamy mixture.
- Put the dough in a well-greased cake tin (28 - 30 cm) and bake at 180 ° C for 60 - 65 minutes. After the baking time, take the cake out of the oven and let it cool down a little.
- In the meantime, stir in the lemon juice and powdered sugar until smooth. Pierce the cake several times with a thick knitting needle (a kebab skewer is also possible). Pour the icing over the cake so that it soaks the cake through the holes.
- Let the cake cool down and remove it from the mold. Because the cake is so wet it will last 3 - 4 days without any problems.
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