Lemon baking cake

Name: Lemon baking cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 400 g Butter or margarine; 400 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 packets (6 g each) grated lemon peel; 8 Eggs (size M); 500 g Flour; 1 1/2 packs Baking Powder; 375 g Icing sugar; 7-10 Tbsp Juice of 1 1/2 lemons; 200 g Whipped cream; 1 Lemon; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

400 g Butter or margarine
400 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 packets (6 g each) grated lemon peel
8 Eggs (size M)
500 g Flour
1 1/2 packs Baking Powder
375 g Icing sugar
7-10 Tbsp Juice of 1 1/2 lemons
200 g Whipped cream
1 Lemon
7-10 Tbsp Fat and flour

Directions

1
Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Add lemon zest and stir in. Stir in the eggs one by one. Mix in flour and baking powder. Grease a 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.
2
Mix icing sugar and lemon juice. Take the cake out of the oven and brush with the icing immediately. Allow to dry. Peel lemon carefully so that the white skin is completely removed. Halve the lemon lengthwise and cut into thin slices. Whip the cream until stiff and place in a piping bag with a star-shaped spout. Cut the cake into pieces and decorate some with cream tuffs and lemon slices
3
Waiting time approx. 1 hour