Beat the eggs with sugar, vanilla sugar and salt until creamy. Then slowly stir in oil and butter as well as lemon zest and juice, if you like you can now add the lemon aroma.
Finally mix the flour and baking powder, sieve on the mixture and fold in carefully.
Line a rectangular shape about 28 x 18 cm with baking paper, cut into the corners for simplicity. Now fill in the dough, smooth it out and bake in a preheated oven at 170 degrees for about 20-25 minutes.
After 20 minutes do the chopstick test and take the lemonies out of the oven immediately when the dough no longer sticks to the chopsticks. Please make sure that the cake is never baked dry, sometimes even a few minutes can lead to a poor baking result.
After baking, cover the lemonies with a cloth and let them rest briefly. Then use a toothpick to pierce many small holes approx. 1 cm apart.
Put half a can of the sweetened condensed milk on the cake and spread evenly. Make sure that the holes fill up. Cover with foil and leave to stand for a few hours, preferably overnight.
Before serving, cut the pulled lemonies into small squares and garnish each with a fresh raspberry.
Sounds like a lot more effort than it actually is. Let it go is worth it.
A poem with coffee as a small side dish or sweet finger food.
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