Netti`s Lemon Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 250 g butter or mararine
- 250 grams sugar
- 250 g flour
- 4 egg (s)
- 0.5 ½ pack baking powder
- 2 cup water
- 1 cup sugar
- 1 tablespoon butter
- 2 egg (s)
- 2 lemon (s) untreated
- 6 teaspoons cornstarch
- powdered sugar
Print Recipe
Pin Recipe Instructions
- For the dough, stir the softened butter with the sugar until foamy, then add the eggs and stir, mix the flour with the baking powder and gradually pour in and stir in well. Put the dough in a greased springform pan and bake at medium heat (fan oven: approx. 175 ° C) for about 40 minutes.
- In the meantime, stir together the water, the remaining sugar, 1 tablespoon butter, 2 eggs, the juice and the zest of the lemons and the starch and bring to the boil over a low flame while stirring until a pudding cream is formed. Then let the cream cool down a little. Place the baked and cooled cake on a cake plate, then cut across, carefully lift off the upper part and place a cake ring (or the edge of the springform pan) around the lower part. Spread the cream on the lower part and smooth it out, put the upper part back on. Then put the cake in a relatively cool place until the cream has completely cooled down. Dust the lemon cake with powdered sugar before serving.
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