Lemon Icing Cake

Lemon pie is made with whiskey, raisins and lemon zest. Cloves give the cake an incredible flavor.

Ingredients

Directions

Put the raisins and zest in a small bowl, pour over the whiskey and leave overnight.
Turn on the oven to preheat to 180 degrees. Cover a round shape with a diameter of 18 centimeters with parchment.
Beat softened butter with sugar until fluffy. In a separate bowl, combine flour, salt, cloves and baking powder. Divide the eggs into whites and yolks. Gradually introduce the yolks into the oil mixture, alternating with flour. Add soaked raisins with zest and whiskey to the dough, mix until smooth, but do not overdo it.
Beat egg whites until fluffy, add them to the dough.
Put the dough in a prepared mold and place in a preheated oven for 1.5 hours. Remove the finished cake from the oven and let cool on a wire rack for 15-20 minutes.
In the meantime, prepare the frosting. Sift the icing sugar and mix with lemon juice, add the required amount of water to get a glaze resembling medium-thick sour cream. Free the cake from the mold. Place the icing on the cooled cake and garnish with caramelized lemon slices.

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