Juicy lemon box cake

Name: Juicy lemon box cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 2 Organic lemons; 185 g soft butter or margarine; 185 g Sugar; 2 TABLESPOONS Sugar; 1 pinch Salt; 1 package Vanillin sugar; 3 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 150 g Low-fat curd; 150 g Macarpone; 100 g Blueberries; 125 g Blackberries; 7-10 Tbsp Lavender Flowers; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

2 Organic lemons
185 g soft butter or margarine
185 g Sugar
2 TABLESPOONS Sugar
1 pinch Salt
1 package Vanillin sugar
3 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
150 g Low-fat curd
150 g Macarpone
100 g Blueberries
125 g Blackberries
7-10 Tbsp Lavender Flowers
7-10 Tbsp Fat and flour

Directions

1
Wash lemons hot, rub dry. Grate the zest of 1 1/2 lemons thinly. Halve lemons, squeeze juice. Set aside 1 squeezed lemon half with its peel. Measure 75 ml juice.
2
Beat the fat, 185 g sugar, salt, vanillin sugar and lemon zest until light and creamy with the whisks of the hand mixer. Stir in the eggs one after the other. Mix the flour and baking powder and stir in the lemon juice alternately. Pour the dough into a greased, flour-spread box form (11 x 25 cm), smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes (stick test). Cover the cake after about half the baking time. Remove from the oven and allow to cool for approx. 20 minutes. Turn the cake out of the tin and let it cool down on a cake rack.
3
Whisk the curd, mascarpone and 2 tbsp. sugar with the whisk of the hand mixer until thick and creamy. Spread the cream loosely over the cake, chill for approx. 30 minutes. Sort the berries. Spread the lavender and berries over the cake and chill until serving. Rub lemon zest over the cake before serving.