Lemon box cake

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 3 Organic lemons
  • 250 g Butter or margarine
  • 250 g + 4 tablespoons sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 200 g Flour
  • 50 g Cornstarch
  • 2 TEASPOONS Baking powder with saffron
  • 150 g Fresh cream
  • 100 g Whipped cream
  • 2 TABLESPOONS Lemon jam
  • 7-10 Tbsp Lemon zests
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Wash lemons hot, rub dry. Finely grate the peel. Halve 2-3 lemons and squeeze the juice. Measure out 100 ml juice. Whisk the fat, 250 g sugar, salt and vanillin sugar with the whisk of the hand mixer for 8-10 minutes until white-frothy

  2. 2

    Add the eggs one by one and stir in. Mix flour, starch and baking powder and stir in alternately with the lemon juice briefly. Pour the dough into a well greased, flour-spread box form (11 x 30 cm, 7 cm deep), smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes

  3. 3

    Remove from the oven, place on a cake rack and allow to cool for about 40 minutes. Turn out of the tin and let it cool down. In the meantime, mix lemon zest and 2 tbsp. sugar well

  4. 4

    Whip the crème fraîche, cream and 2 tablespoons of sugar with the whisk of the hand mixer until stiff. Stir the jam until smooth and carefully mix into the crème fraiche mixture. Spread loosely on the cake, chill for approx. 30 minutes

  5. 5

    Sprinkle with lemon sugar and possibly decorate with lemon zests. Cut into pieces and arrange on a plate

  6. 6

    waiting time approx. 3 hours

Nutrition Facts

KCAL
220 kcal
CARBS
23 g
FATS
13 g
PROTEINS
2 g

Categories & Tags

Cakes & Pastriesvery easyCake