Citrus cake

Name: Citrus cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 250 g Butter or margarine; 200 g Sugar; 4 Eggs (size M); 200 g Flour; 100 g Cornstarch; 1 1/2 TSP. Baking Powder; 1 pinch Salt; 7-10 Tbsp peel of 1 untreated lemon; 6 TABLESPOONS Lemon juice; 250 g Icing sugar; 4-5 Tbsp Limonecello liqueur; 7-10 Tbsp a few drops of yellow food colouring; 7-10 Tbsp sugared lemon slices; 7-10 Tbsp sth. breadcrumbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

250 g Butter or margarine
200 g Sugar
4 Eggs (size M)
200 g Flour
100 g Cornstarch
1 1/2 TSP. Baking Powder
1 pinch Salt
7-10 Tbsp peel of 1 untreated lemon
6 TABLESPOONS Lemon juice
250 g Icing sugar
4-5 Tbsp Limonecello liqueur
7-10 Tbsp a few drops of yellow food colouring
7-10 Tbsp sugared lemon slices
7-10 Tbsp sth. breadcrumbs

Directions

1
Cream fat and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch, baking powder, salt and lemon peel and stir in. Add 2 tablespoons of lemon juice and also stir in. Fill the dough into a greased box form (25 cm long) sprinkled with breadcrumbs and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 60-65 minutes.
2
Allow to cool slightly, turn out of the tin and let it cool down. Mix icing sugar, remaining lemon juice, liqueur and yellow food colouring. Spread the icing on the cake and let it dry. Decorate as desired with sugared lemon slices and arrange on a cake plate. Makes about 16 pieces
3
Waiting time approx. 1 hour