Juicy lemon cake from the tray

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3.8 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 24
  • 2 untreated lemons
  • 400 g Butter or margarine
  • 450 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 8 Eggs (size M)
  • 600 g Flour
  • 1 1/2 packs Baking Powder
  • 150 g Schmand
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Wash the lemons hot, grate them dry and grate the peel of 1 lemon thinly. Halve the lemon and squeeze it. Cream fat, 350 g sugar, vanillin sugar and salt with the whisk of the hand mixer. First stir in grated lemon peel, then add eggs one after the other. Mix flour and baking powder and stir in alternately with the sour cream.

  2. 2

    Grease the fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Cut 1 lemon into thin slices. Bring 100 g sugar, lemon juice, lemon slices and 150 ml water to the boil and simmer for 2-3 minutes. Set aside. Remove the cake from the oven and brush with half of the syrup. Allow to soak in and repeat the process. Spread lemon slices on the cake.

  3. 3

    Bring 100 g sugar, lemon juice, lemon slices and 150 ml water to the boil and simmer for 2-3 minutes. Set aside. Remove the cake from the oven and brush with half of the syrup. Allow to soak in and repeat the process. Spread lemon slices on the cake. Let the cake cool down

  4. 4

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
330 kcal
CARBS
38 g
FATS
18 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCake

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