Lemon cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash 2 lemons hot, grate dry and grate the peel thinly (results in approx. 3 teaspoons). Halve the lemons, squeeze the juice (results in approx. 100 ml)

2. 2

   Whisk butter, 250 g sugar, lemon zest and salt with the whisk of the hand mixer for 5-6 minutes until creamy. Stir in the eggs one after the other. Mix flour, starch and baking powder. Sift the flour mixture and alternately add 75 ml lemon juice (use the rest elsewhere) and yoghurt to the butter mixture. Quickly fold in

3. 3

   Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the middle shelf for about 45 minutes. If the cake surface gets too dark, cover with a sheet of baking paper

4. 4

   Remove the cake and immediately spread carefully with 2 tbsp. jam. Remove the cake from the edge and let it cool down completely on a cake rack

5. 5

   Whip the crème fraîche, whipped cream and 20 g sugar with the whisk of the hand mixer until stiff. Stir 2 tbsp. jam in a small bowl until smooth and carefully mix into the crème fraîche mixture with a tablespoon. Spread the lemon cream with a spoon on the cake and chill for about 30 minutes

6. 6

   In the meantime, wash 1/2 lemon hot, rub dry and grate long strips. Place the grated lemon in a bowl of cold water for 20-25 minutes. Remove, dab dry well with kitchen paper and decorate the cake with it

7. 7

   Fig. 02-04: Meanwhile, wash 1 lemon hot, rub dry. Grate the peel of 1/2 lemon in long strips. Place the grated lemon in a bowl of cold water for 20-25 minutes. Remove and pat dry well with kitchen paper. Halve the remaining lemon and cut into thin slices. Decorate cake with grated and sliced lemon

8. 8

   Picture 03 + 04: Currant jam tastes good with it

9. 9

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
440 kcal

CARBS
44 g

FATS
26 g

PROTEINS
5 g