Lemon cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cream fat, sugar and lemon peel. Stir in eggs bit by bit. Mix flour, cornstarch and baking powder and stir into the egg mixture. Grease a box form (approx. 2 litres capacity, 30 cm length) and sprinkle with breadcrumbs. Pour in the dough, smooth it down and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 45 - 50 minutes. Cover with parchment paper in between.

2. 2

   Leave the finished cake to rest in the mould for approx. 10 minutes. Then remove from the edge with a knife and turn over onto a cake rack. Let it cool down. For the filling of 450 ml water, take 4 tablespoons off and stir with the pudding powder until smooth. Bring the rest of the water, sugar and half of the lemon juice to the boil. Stir in the pudding powder and bring to the boil again briefly. Let the pudding cool down until it becomes thick (10-15 minutes). Halve the lemon cake lengthwise and sprinkle the cut surface with lemon juice. Spread the pudding on the lower half and smooth it down. Chill for 20-30 minutes, then place the upper half on top. Refrigerate for another short time. Stir icing sugar and lemon juice until smooth and pour the icing over the cake.

3. 3

   Halve the lemon cake lengthwise and sprinkle the cut surface with lemon juice. Spread the pudding on the lower half and smooth it down. Chill for 20-30 minutes, then place the upper half on top. Refrigerate for another short time. Stir icing sugar and lemon juice until smooth and pour the icing over the cake. Leave to dry for about 2 hours. Cut into 10-12 pieces and arrange on a plate. Cut lemon jelly slices into corners and decorate the cake pieces with them