Lemon box cake with glazed cornflakes and butter crumbles

Ingredients

Directions

1. 1

   Wash the lemons hot, grate the peel thinly, halve the lemon, squeeze the juice. Mix 250 g butter, lemon peel of 1 1/2 lemons and 100 g sugar with the whisks of the hand mixer until creamy. Stir in eggs one after the other. Mix 300 g flour and baking powder and stir in alternately with lemon juice of 1 1/2 lemons

2. 2

   Peel melon, remove seeds with a spoon and cut melon into small pieces. Mix melon pieces with 1 tbsp. flour and stir into the dough. Grease a box form (approx. 2 litres capacity) and dust with flour. Fill in the dough and smooth it down

3. 3

   Knead 50 g butter, 50 g sugar, 100 g flour and egg yolk into crumbles. Knead cornflakes into the crumble mixture and spread on the dough. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 70 minutes (test with sticks). If necessary, cover with foil after approx. 50 minutes

4. 4

   Take out the cake, let it cool down for about 15 minutes and carefully turn it out of the tin. Let the cake cool down on a cake rack. Stir 1-2 tablespoons lemon juice, 1 tablespoon cold water, lemon peel of 1/2 lemon and icing sugar to a smooth glaze. Spread the icing over the cake with a tablespoon

5. 5

   waiting time approx. 2 hours