Lemon cake extra fine

Name: Lemon cake extra fine
Cook time: 45 min
Total time: 45 min
Yield: 18
Ingredients: 7-10 Tbsp Fat and flour; 250 g soft butter/margarine; 200 g + 3 tablespoons sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp grated peel and juice of 1 organic lemon; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 200 g Flour; 50 g Cornstarch; 2 coated Tsp Baking Powder; 2 TABLESPOONS Hazelnut kernels; 150 g Icing sugar; 1 wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 18

7-10 Tbsp Fat and flour
250 g soft butter/margarine
200 g + 3 tablespoons sugar
1 package Bourbon vanilla sugar
7-10 Tbsp grated peel and juice of 1 organic lemon
7-10 Tbsp Salt
4 Eggs (Gr. M)
200 g Flour
50 g Cornstarch
2 coated Tsp Baking Powder
2 TABLESPOONS Hazelnut kernels
150 g Icing sugar
1 wooden skewers

Directions

1
Grease a box form (approx. 25 cm long; min. 1.5 l capacity) and dust with flour. Cream fat, 200 g sugar, vanilla sugar, lemon peel and 1 pinch of salt. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in portions briefly.
2
Spread the dough into the mould. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 50 minutes. Cool in the tin for about 15 minutes.
3
Remove the cake from the mould, prick several times with 1 wooden skewer and sprinkle with lemon juice, up to 3 tablespoons. Cool down on a cake rack.
4
Cut the nuts into thin leaves. Roast without fat, cool down. For the icing, mix icing sugar and 3 tablespoons lemon juice. Spread on the cake. Sprinkle nut flakes on top. Let the icing dry.