Lemon cake

Name: Lemon cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1 Lemon; 175 g Butter or margarine; 175 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 175 g Flour; 1/2 package Baking Powder; 4 Eggs (size M); 30 g Icing sugar; 1 glass (312 g) lemon curd; 7-10 Tbsp Lime and lemon slices; baking paper, wooden skewer

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

1 Lemon
175 g Butter or margarine
175 g Sugar
1 pinch Salt
1 package Vanillin sugar
175 g Flour
1/2 package Baking Powder
4 Eggs (size M)
30 g Icing sugar
1 glass (312 g) lemon curd
7-10 Tbsp Lime and lemon slices
baking paper, wooden skewer

Directions

1
Wash the lemon thoroughly and finely grate the peel. Melt the fat in a small pot. Put the sugar, salt, vanilla sugar, lemon zest and fat into a mixing bowl and whisk with the whisk of the hand mixer until foamy.
2
Stir in flour and baking powder. Stir in the eggs one by one. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes.
3
In the meantime squeeze the lemon. Mix lemon juice and icing sugar. Take the cake out of the oven and remove from the edge of the springform pan with a sharp knife. Prick the cake several times with a wooden skewer and drizzle the lemon icing over it.
4
Let the cake cool down on a grid. Then remove from the tin and remove the baking paper. Spread the lemon curd on the cake. Serve the cake decorated with lime and lemon slices as desired.
5
Results in about 12 pieces.