Fine lemon sheet cake

Name: Fine lemon sheet cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 300 g Butter or margarine; 350 g Sugar; 1 pinch Salt; 7-10 Tbsp grated peel and juice of 1 untreated lemon and orange; 6 Eggs (size M); 300 g Flour; 100 g Cornstarch; 1 package Baking Powder; 100 ml Milk; 500 g Icing sugar; 7-10 Tbsp yellow food coloring; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

300 g Butter or margarine
350 g Sugar
1 pinch Salt
7-10 Tbsp grated peel and juice of 1 untreated lemon and orange
6 Eggs (size M)
300 g Flour
100 g Cornstarch
1 package Baking Powder
100 ml Milk
500 g Icing sugar
7-10 Tbsp yellow food coloring
7-10 Tbsp Fat and breadcrumbs

Directions

1
Beat the warm fat, sugar, salt, lemon and orange peel until creamy with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir into the dough alternately with the milk. Grease the oven pan (32x38 cm) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Leave to cool on a grill.
2
Mix icing sugar with 6-7 tablespoons of orange juice and 6-7 tablespoons of lemon juice until smooth. Remove 4 tablespoons of the icing and colour with food colouring. Pour light icing on the cake and spread. Pour yellow icing into a freezer bag. Cut off one corner and spray the icing onto the cake. Allow to set. Cut the cake into about 24 pieces and serve
3
waiting time approx. 2 hours