Summary

Ingredients

For the dough:

• 200 g flour
• 200 g suar
• 3 teaspoons, leveled baking powder
• 1 pinch (s) salt
• 1 lemon (organic)
• 3 egg (s)
• 200 ml whipped cream

For the glaze:

• 100 g powdered suar
• 1 teaspoon butter

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 180 ° C (top / bottom heat). Grease a springform pan (26 cm). Wash the lemon with hot water, rub the peel, squeeze out the juice.
2. Put the flour, sugar, baking powder and salt in a mixing bowl and mix together. Add lemon zest, eggs and cream. First whisk carefully with the electric hand mixer, then stir for 3 minutes on the highest level until creamy.
3. Pour the batter into the greased springform pan and slide it into the oven on the middle rack. Bake for about 30 minutes. If necessary, cover with aluminum foil after 20 minutes so that the cake does not get too dark. Make a test! Let the cake cool in the pan.
4. Melt the butter. Sift the powdered sugar and mix it with the butter and enough lemon juice to create a spreadable glaze. Cover the cooled cake with it. Let dry.
5. Thanks to the cream, the cake is fluffy and not that heavy. The butter in the frosting prevents it from crumbling when the cake is cut.